Classic Beef Stew

Tender seared beef chuck, potatoes, and carrots simmer slowly with onion, garlic, thyme, and tomato paste in a thick, savory beef gravy.

Prep: 25 min · Cook: 150 min · Yield: 6 · Method: Stovetop

Ingredients

• 2.5 pounds beef chuck roast
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 large yellow onion
• 4 cloves garlic
• 2 tablespoons tomato paste
• 3 tablespoons all-purpose flour
• 4 cups beef broth
• 6 sprigs fresh thyme
• 1 leaf bay leaf
• 4 medium carrots
• 1.5 pounds yukon gold potatoes

Cooking instructions

1. Cut the beef chuck into 1 1/2-inch pieces and pat dry. Season all over with the salt and pepper. (about 10 min)
2. Heat the oil in a large heavy-bottomed pot over medium-high heat. Working in batches, sear the beef on all sides until deeply browned, about 2 to 3 minutes per side. Transfer the beef to a plate. (about 20 min) — Medium-high heat
3. Reduce the heat to medium. Add the onion and cook until softened, about 5 minutes. Add the garlic and tomato paste; cook for 1 minute. Sprinkle in the flour and stir for 1 minute. (about 7 min) — Medium heat
4. Gradually stir in the beef broth, scraping up the browned bits from the bottom of the pot. Return the beef and any juices to the pot. Add the thyme and bay leaf. (about 5 min) — Medium heat
5. Bring the stew to a gentle simmer, then reduce the heat to low. Cover and simmer, stirring occasionally, until the beef is nearly tender, about 1 1/2 hours. (about 90 min) — Low heat
6. Peel and cut the carrots into 1-inch pieces and cut the potatoes into 1 1/2-inch chunks. Add them to the pot, cover, and simmer until the vegetables are tender and the beef is fork-tender, 30 to 40 minutes more. The stew should reach at least 145°F for beef, though the chuck will be most tender when cooked until fork-tender. (about 40 min) — Low heat
7. Remove the thyme sprigs and bay leaf. Taste and adjust the salt and pepper. Let the stew stand uncovered for 5 minutes to thicken, then serve hot. (about 5 min)