Ingredients
Equipment
Method
Prepare the Beef:
- Pat the beef chunks completely dry with paper towels. Season evenly with salt, black pepper, and paprika.
Brown the Beef:
- Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in batches, making sure not to overcrowd the pot. Brown the beef on several sides until deeply golden. Transfer the browned beef to a plate and repeat with the remaining meat.
Sauté the Aromatics:
- Reduce the heat to medium. Add the diced onion and celery to the same pot and cook for 5–7 minutes, stirring occasionally, until softened and lightly golden. Add the minced garlic and cook for another 30–60 seconds.
Cook the Tomato Paste:
- Add the tomato paste and stir it into the vegetables. Cook for 1–2 minutes, allowing the paste to darken slightly and develop a deeper flavor.
Add the Flour:
- Sprinkle the flour over the vegetables and tomato paste. Stir continuously for about 1 minute to coat the ingredients and lightly cook the flour.
Deglaze the Pot:
- Gradually pour in the beef broth while scraping the browned bits from the bottom of the pot with a wooden spoon. Stir until the liquid is smooth and the browned bits have dissolved into the gravy.
Add the Beef and Seasonings:
- Return the browned beef and any accumulated juices to the pot. Add the Worcestershire sauce, dried thyme, and bay leaves. Stir well.
Simmer the Beef:
- Bring the stew to a gentle simmer, then reduce the heat to low. Partially cover the pot and simmer for approximately 1½–2 hours, stirring occasionally, until the beef is beginning to become fork-tender.
Add the Vegetables:
- Add the potatoes and carrots during the final 35–45 minutes of cooking. Continue simmering gently until the vegetables are tender and the beef is completely fork-tender.
Finish the Gravy:
- Remove the bay leaves. Taste the stew and adjust the salt and pepper as needed. If the gravy is too thin, simmer uncovered for several additional minutes until it reaches your desired consistency. If it is too thick, add a small splash of beef broth.
Rest and Garnish:
- Remove the stew from the heat and allow it to rest for 5–10 minutes. Stir in the fresh parsley just before serving.
Serve:
- Ladle the tender beef, vegetables, and rich gravy into bowls and serve hot with mashed potatoes, crusty bread, rice, buttered noodles, or your favorite side dish.
Notes
Best beef: Beef chuck roast is highly recommended because its marbling and connective tissue become tender and flavorful during slow cooking.
For deeper flavor: Brown the beef in batches rather than overcrowding the pot. The browned crust and fond left behind provide much of the stew's rich flavor.
For tender beef: Maintain a gentle simmer rather than a vigorous boil. If the beef is still tough after the suggested cooking time, continue simmering until fork-tender.
For thicker gravy: Simmer the finished stew uncovered for a few extra minutes to allow excess liquid to evaporate.
For thinner gravy: Add a small amount of beef broth or water until the desired consistency is reached.
Vegetable texture: Add potatoes and carrots toward the end of cooking so they become tender without completely falling apart.
Make ahead: The stew can be prepared 1–2 days ahead and refrigerated. Its flavor often becomes even richer after resting overnight.
Storage: Refrigerate leftovers in airtight containers for up to 3–4 days. Freeze for longer storage and use within approximately 2–3 months for best quality.
Diet note: As written, this recipe is not gluten-free, low-carb, keto, vegan, or vegetarian because it contains regular flour, potatoes, beef, and beef broth.
For deeper flavor: Brown the beef in batches rather than overcrowding the pot. The browned crust and fond left behind provide much of the stew's rich flavor.
For tender beef: Maintain a gentle simmer rather than a vigorous boil. If the beef is still tough after the suggested cooking time, continue simmering until fork-tender.
For thicker gravy: Simmer the finished stew uncovered for a few extra minutes to allow excess liquid to evaporate.
For thinner gravy: Add a small amount of beef broth or water until the desired consistency is reached.
Vegetable texture: Add potatoes and carrots toward the end of cooking so they become tender without completely falling apart.
Make ahead: The stew can be prepared 1–2 days ahead and refrigerated. Its flavor often becomes even richer after resting overnight.
Storage: Refrigerate leftovers in airtight containers for up to 3–4 days. Freeze for longer storage and use within approximately 2–3 months for best quality.
Diet note: As written, this recipe is not gluten-free, low-carb, keto, vegan, or vegetarian because it contains regular flour, potatoes, beef, and beef broth.