Something good for dinner tonight. See the newest recipes

Beef Stew

Jason NguyenBy CommentsPinPublished
Jump to recipePin recipe

This hearty stew relies on a slow oven braise to transform tough cuts of beef into tender bites. A savory base of onions, garlic, and tomato paste builds a deep flavor profile, while carrots and baby potatoes make it a complete meal in one pot.

Tender chunks of beef chuck roast braise in the oven with carrots and baby potatoes in a rich broth.

Hearty beef and vegetable stew in a serving bowl.
Pin This Recipe For Later

Preparing the ingredients takes about half an hour, and then the oven does the heavy lifting. Cooking the stew at a low temperature ensures the meat breaks down slowly without drying out.

Why this works

  • Browning the meat in batches creates a savory crust that flavors the entire pot.
  • Cooking the stew in the oven provides an even, gentle heat that prevents the bottom from scorching.
  • Adding the carrots and potatoes during the final hour keeps them intact rather than turning to mush.

Ingredients you'll need

Raw beef chunks, onions, potatoes, carrots, broth, and seasonings on a board.
Raw ingredients laid out on a counter.
  • Beef chuck: Look for a well-marbled roast. The fat helps keep the meat tender during the long cooking time.
  • Balsamic vinegar: This adds a mild tang and helps loosen the browned bits from the bottom of the pot.
  • Baby potatoes: Yukon Gold potatoes hold their shape well. Halve them so they cook evenly in the broth.
  • Tomato paste: A small amount adds savory depth and thickens the liquid slightly.
  • Beef broth: Choose a low-sodium option so you can control the salt level in the finished dish.

Exact quantities are in the recipe card below.

How to make it

Step 1: Brown the beef

Season the meat and sear it in batches in a hot Dutch oven. Give the pieces space so they brown properly without steaming.

Step 2: Build the base

Cook the onions, garlic, and balsamic vinegar, scraping up the browned bits. Stir in the tomato paste, followed by the beef and flour.

Beef pieces searing in hot oil in a dark pot.
Browning the beef in a cast iron Dutch oven.

Step 3: Braise

Add the liquids and herbs, bring everything to a boil, and transfer the covered pot to the oven for two hours.

Step 4: Finish with vegetables

Stir in the carrots and potatoes. Return the pot to the oven for one more hour until the vegetables and meat are fully tender.

Hearty beef and vegetable stew in a serving bowl.
A warm bowl of stew ready to eat.

Serve it with

Serve this warm bowl with crusty bread to soak up the rich broth, or pair it with a crisp green salad.

Storage and reheating

Store leftover stew in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove over medium-low heat until it reaches 165°F (74°C).

FAQ

Can I make this a day ahead?

Yes. The flavors meld and deepen when stored overnight. Reheat it gently on the stove over medium-low heat.

Can I use a different cut of beef?

Chuck roast is highly recommended for its fat content, which breaks down during braising. Leaner cuts may become tough and dry.

Do I have to peel the potatoes?

Baby Yukon Gold potatoes have thin skins that soften nicely as they cook, so peeling is unnecessary.

Hearty beef and vegetable stew in a serving bowl.

Beef Stew

Tender chunks of beef chuck roast braise in the oven with carrots and baby potatoes in a rich broth.

By Jason Nguyen

PinComment
Prep
30 min
Cook
3 hr 30 min
Total
4 hr
Servings
6
Course: Main CourseCuisine: AmericanMethod: BraiseDifficulty: Medium

Ingredients

Instructions

  1. Preheat your oven to 325°F (165°C). Set an oven rack in the lower-middle position.
  2. Pat the beef chunks dry with paper towels. Season them evenly with the kosher salt and black pepper.
  3. Heat 1 tablespoon of olive oil in a large oven-safe Dutch oven over medium-high heat. Brown the beef in three batches, cooking for about 5 minutes per batch. Add 1 tablespoon of oil for each new batch. Transfer the browned meat to a plate.
  4. Lower the heat to medium. Add the onions, garlic, and balsamic vinegar to the pot. Cook for 5 minutes, stirring often and scraping any browned bits from the bottom. Stir in the tomato paste and cook for 1 minute.
  5. Return the beef and any resting juices to the pot. Sprinkle the flour over the meat and stir for 2 minutes until no dry flour remains.
  6. Pour in the beef broth and water. Add the bay leaf, dried thyme, and sugar. Stir well and bring the liquid to a boil.
  7. Cover the pot with a tight-fitting lid and carefully transfer it to the preheated oven. Bake for 2 hours.
  8. Remove the pot from the oven. Stir in the carrots and potatoes. Cover and bake for 1 more hour. Cook until the vegetables are tender and the beef reaches a safe internal temperature of 145°F (63°C) and is fork-tender.
  9. Remove the pot from the oven. Discard the bay leaf. Let the stew rest for 10 minutes before serving. Garnish with fresh parsley if desired.

Notes

  • Food safety: Beef whole cuts must reach a safe internal temperature of 145°F (63°C) with a 3-minute rest. The long braising time in this recipe will naturally exceed this temperature, ensuring tender meat.
  • Do not crowd the pan when browning the beef. If the pieces are too close together, they will steam instead of developing a dark crust.
  • This dish thickens as it cools. If reheating the next day, you may need to stir in a splash of water or extra broth to loosen the gravy.

Did you make this? Save it to your Soup and Stew Recipes board so you can find it again.

Pin it

Made it? Tell us how it went

    Leave a comment

    Comments are checked before they are published. Your name is shown with your comment.

    Up next · Soups & StewsChicken Pot Pie SoupA hearty soup loaded with shredded chicken, vegetables, and potatoes in a creamy broth.Get the recipe →

    You might also like

    All soups & stews recipes →