Jo Cooks Beef Stew: A Cozy, Slow-Simmered Classic

This hearty beef stew combines browned chuck, onions, carrots, potatoes, and herbs in a savory broth that simmers until the meat is fork-tender. It is a familiar American-style comfort dish, and this version builds deep flavor with a good sear and a slow braise; family and regional versions often vary the vegetables and seasonings.

Ingredients

2½ lb beef chuck, cut into 1½-inch (4 cm) cubes (1.13 kg)
1 tsp fine salt (6 g), plus more to taste
½ tsp freshly ground black pepper (1 g), plus more to taste
⅓ cup all-purpose flour (40 g)
2 tbsp neutral cooking oil, such as canola or vegetable oil (30 ml)
1 medium yellow onion, diced (about 200 g)
2 celery ribs, diced (about 80 g)
3 garlic cloves, finely chopped (about 9 g)
2 tbsp tomato paste (30 g)
1 cup dry red wine (240 ml), optional; replace with broth if you prefer not to use wine
4 cups low-sodium beef broth (950 ml), plus up to ½ cup (120 ml) more if needed
1 tbsp Worcestershire sauce (15 ml)
2 bay leaves (about 0.2 g)
1 tsp dried thyme (1 g), or 1 tbsp fresh thyme leaves (about 3 g)
3 medium carrots, peeled and cut into 1-inch (2.5 cm) pieces (about 300 g)
1½ lb Yukon Gold potatoes, cut into 1½-inch (4 cm) chunks (680 g)
1 cup frozen peas (145 g)
2 tbsp chopped fresh parsley (8 g), optional, for serving

Instructions

Prepare and season the beef. Pat the beef dry with paper towels so it browns rather than steams. In a large bowl, toss it with the salt, pepper, and flour until the pieces have a thin, even coating. Shake off excess flour; a heavy layer can make the finished broth pasty. Cut the onion, celery, garlic, carrots, and potatoes before you begin cooking so they are ready when needed.
Brown the beef, about 12 minutes. Heat the oil in a heavy Dutch oven or large, thick-bottomed pot over medium-high heat. Working in batches, add beef in a single layer with space between the pieces. Sear each batch for about 4 minutes, turning once or twice, until browned on several sides. Transfer browned beef to a plate. Avoid crowding the pot, and lower the heat slightly if the flour begins to scorch.
Soften the aromatics, 6 minutes. Reduce the heat to medium. Add the onion and celery to the same pot and cook for about 5 minutes, stirring and scraping up browned bits. Add the garlic and cook for 1 minute, just until fragrant. If the pot is very dry, add a teaspoon of oil; if there are dark, burnt patches, wipe those away before continuing so they do not make the stew bitter.
Build the braising liquid, 3 minutes. Stir in the tomato paste and cook for 1 minute. Pour in the wine, if using, and scrape the bottom of the pot to release the browned flavor. Let it bubble for about 2 minutes. Add the broth, Worcestershire sauce, bay leaves, thyme, and browned beef with any juices on the plate. The liquid should come close to covering the meat; add a little extra broth if necessary.
Braise the beef, 1 hour 45 minutes. Bring the pot just to a boil, then reduce the heat to low and cover it. Maintain a gentle simmer, with occasional small bubbles rather than a vigorous boil. Stir and scrape the bottom every 25 to 30 minutes. If the stew boils hard, the beef can turn tough before its connective tissue softens. After about 1 hour 45 minutes, check a large piece: it should be starting to soften but need more time with the vegetables.
Add the vegetables and finish the braise, 35 minutes. Stir in the carrots and potatoes, cover again, and simmer gently for about 35 minutes, stirring once or twice. The vegetables should be tender when pierced and the beef should yield easily to a fork. Check the thickest beef pieces with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; this stew is braised well beyond that temperature for tenderness. If the meat is not fork-tender, continue simmering in 10-minute increments.
Add peas and adjust, 3 minutes. Stir in the frozen peas and cook uncovered for about 3 minutes, until hot. Remove the bay leaves. Taste the broth and adjust the salt and pepper. If it is thinner than you like, simmer uncovered for a few minutes; if it has become too thick, loosen it with a splash of broth or water. The stew will thicken a little more as it stands.
Rest, 5 minutes, then serve. Turn off the heat and let the stew stand for 5 minutes. Check that the beef is tender and the vegetables hold their shape. Ladle into warm bowls and finish with parsley, if desired.

Tips

Choose chuck and cut evenly. Beef chuck has connective tissue that becomes tender during a slow braise. Keep the cubes close to the same size so they cook at a similar rate. Pre-cut stew meat works, but pieces may be uneven or leaner, so check tenderness as it simmers.
Brown in batches. A crowded pot traps steam and prevents a deep sear. Give the beef room and let each side develop color before turning; those browned bits add flavor to the broth. Use medium-high heat, not the highest setting, to keep the flour from burning.
Keep the simmer gentle. A rapid boil can make beef fibers tighten and can break potatoes apart. If the surface is bubbling vigorously, lower the heat. Every stove and pot differs, so use the recipe’s times as checkpoints and let tenderness guide the final cooking time.
Adjust the thickening carefully. Flour on the beef lightly thickens the broth. For a thicker stew, mash a few potato pieces against the side of the pot and stir them in, or simmer uncovered briefly. For a thinner stew, add broth a little at a time rather than diluting the flavor all at once.

Serving Suggestions

Serve the stew hot in shallow bowls, making sure each portion gets meat, vegetables, and plenty of broth. Crusty bread, dinner rolls, or buttered biscuits are useful for soaking up the sauce. For a simple side, add a crisp green salad dressed with vinaigrette or steamed green beans; a lightly dressed vegetable balances the stew’s rich, slow-cooked flavor.

If you want a more filling meal, spoon the stew over buttered egg noodles, mashed potatoes, or soft polenta. Those sides soak up extra broth, so you can serve slightly smaller portions of stew. Chopped parsley adds a fresh finish, while a little black pepper at the table lets each person season their bowl.

Variations

Without wine: Replace the red wine with an equal amount of beef broth and add 1 teaspoon (5 ml) red wine vinegar or balsamic vinegar for gentle acidity. The vinegar will not reproduce wine’s aroma, but it helps keep the broth from tasting flat. You can omit it if you prefer a milder stew.

Different vegetables: Replace up to half the potatoes with parsnips or turnips, cut into similar-size chunks. Add them with the carrots so they have enough time to soften. Mushrooms can also be added: brown about 8 oz (225 g) in the pot before cooking the onion, then return them with the broth. Green beans are best stirred in during the final 15 minutes so they do not become overly soft.

Herb or thickener changes: Use 1 tablespoon (3 g) chopped fresh rosemary or a few sprigs of fresh thyme instead of dried thyme, removing woody stems before serving. For a gluten-free version, skip the flour and use a gluten-free broth; near the end, thicken the stew with a slurry made from 1 tablespoon (8 g) cornstarch and 1 tablespoon (15 ml) cold water. Stir it in and simmer for 1 to 2 minutes until the broth thickens.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, divided among shallow, covered containers so they cool more quickly. The stew keeps for 3 to 4 days in the refrigerator. It often tastes even more cohesive the next day as the broth and seasonings mingle, though the potatoes may soften slightly during storage.

To freeze, transfer cooled stew to freezer-safe containers, leaving a little room at the top for expansion. Freeze for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating; potatoes can become a little grainy or softer after freezing, but the stew is still usable. Do not leave cooked stew at room temperature for more than 2 hours.

Reheat only the portion you plan to eat. Warm it in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of broth or water if it has thickened. You can also microwave it in a covered, microwave-safe bowl, stirring halfway through. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer, and bring the stew to a steady simmer for even heating.

Frequently Asked Questions

Can I make this beef stew ahead?
Yes. Cook it fully, cool it promptly, and refrigerate it in a covered container. Reheat gently the next day to 165°F (74°C). If you are planning ahead, you can also chop the vegetables and measure the seasonings a day in advance, keeping them covered in the refrigerator; wait to cut potatoes until closer to cooking so they do not discolor.

Why is my beef still tough?
It usually needs more time at a gentle simmer. Toughness early in the braise does not necessarily mean the meat is overcooked; chuck becomes tender as its connective tissue slowly softens. Keep the pot covered and cook in 10-minute increments, checking a piece with a fork. A hard boil or very lean cut can also make the texture less tender.

Can I cook it in a slow cooker?
Yes. Brown the beef and soften the onion, celery, and garlic on the stove first for better flavor, then transfer them to the slow cooker with the tomato paste, wine or broth, Worcestershire, herbs, and broth. Cook on low until the beef is tender, usually about 7 to 8 hours, adding carrots and potatoes for the final 3 to 4 hours if your slow cooker allows. Stir in peas near the end. Slow cookers vary, so use tenderness rather than the clock alone.

Can I use a different cut of beef?
Boneless beef shoulder is a good alternative to chuck. Brisket can work but may produce a different texture and should be cut against the grain after braising if it is cooked in larger pieces. Avoid very lean steak cuts, which can become dry during a long simmer. If using pre-cut stew beef, check the pieces individually because their size and tenderness can vary.

How do I fix stew that is too salty or too thin?
If it is too salty, add unsalted broth or water a little at a time and taste again; adding extra potato will not reliably remove salt. If it is too thin, simmer uncovered briefly or mash a few cooked potato pieces into the broth. If it is too thick, stir in warm broth or water gradually until it reaches the consistency you want.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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