Homestyle Braised Beef Chuck and Vegetable Stew
A comforting American-style beef stew featuring tender braised beef chuck with hearty vegetables simmered in a rich, savory broth. Perfect for a warming family dinner.
Ingredients
Check ingredients as you go.
- Main
- Vegetables
- Main
- Seasoning
- Vegetables
- Seasoning
Let’s make it
Main
Pat the beef chuck cubes dry with paper towels, then dredge them evenly in all-purpose flour, shaking off excess.
Main
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef cubes in batches, browning all sides for 4–5 minutes per batch. Remove browned beef and set aside.
Vegetables
In the same pot, reduce heat to medium and add the unsalted butter. Once melted, add diced onions, sliced carrots, and celery. Sauté until vegetables are softened, about 5–7 minutes.
Main
Add minced garlic and tomato paste to the vegetables. Cook, stirring constantly, for about 2 minutes to deepen flavors.
Main
Return the browned beef to the pot. Pour in beef broth, ensuring beef and vegetables are just covered. Stir in dried thyme and add the bay leaf. Bring the stew to a simmer.
Main
Cover the pot with a lid and reduce heat to low. Let the stew braise gently for 90 minutes, stirring occasionally, until the beef is tender and flavors melded.
Vegetables
After 90 minutes, remove the lid and stir in frozen peas. Simmer uncovered for an additional 10 minutes until peas are heated through and bright green.
Seasoning
Remove the bay leaf. Season the stew with salt and freshly ground black pepper to taste. Stir well and let rest for 5 minutes before serving.
Tips & notes
Brown the beef well in batches to develop deep flavor. Do not rush the braising time; low and slow cooking is key to tender results. Stir occasionally to prevent sticking but avoid over-stirring.
Saving it for later
Store leftover stew in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in portioned containers for up to 3 months. Thaw overnight in refrigerator before reheating.
Reheating
Reheat the stew gently over low-medium heat on the stove, stirring occasionally until heated through. Add a splash of water or broth if it becomes too thick to maintain consistency.
