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Hearty Beef Stew (No Wine)

A big, comforting pot of tender beef and rich, flavorful broth.
Prep Time30 minutes
Cook Time2 hours 45 minutes
Servings8
Calories: 450kcal

Ingredients

  • 3 pounds chuck roast cut into two-inch pieces
  • 4 large carrots sliced
  • 1 jumbo yellow or sweet onion chopped
  • 6 to 7 garlic cloves minced
  • 1½ lbs potatoes peeled and cut into chunks
  • 2 bay leaves
  • 2 tablespoons balsamic vinegar
  • 1½ tbsp tomato paste
  • Salt and pepper to taste
  • 1 teaspoon thyme
  • 1 teaspoon sugar
  • 1½ cup flour divided
  • 6 cups beef broth
  • 2 to 3 tablespoons olive oil
  • A few splashes Worcestershire sauce
  • Optional: 1 cup peas or 2 stalks celery sliced

Instructions

  • Pat the beef dry and season well with salt and pepper. Toss about one third of the flour over the beef until lightly coated.
  • Heat the olive oil in a large pot. Brown the beef in batches so it gets a good sear. Remove the beef and set aside.
  • Add the onion and carrots to the pot. Cook until the onions soften. Add the garlic and cook about one minute.
  • Stir in the tomato paste and cook for one minute.
  • Sprinkle in the remaining flour and stir until it disappears and coats the vegetables.
  • Add the balsamic vinegar and a few splashes of Worcestershire sauce. Scrape the bottom of the pot.
  • Pour in the beef broth. Add the thyme, sugar, bay leaves, and browned beef.
  • Bring to a boil, then turn off the heat while you preheat the oven to 325°F.
  • Place the pot in the oven, cover, and cook for about two hours. Add the additional carrots and potatoes halfway through.
  • Continue cooking until the beef and vegetables are tender.
  • Taste and adjust salt and pepper before serving.

Notes

  • This stew gets even better if you let it sit for a few hours or overnight. The flavors really settle in.
  • You can swap in some short ribs for part of the chuck roast if you want a richer, deeper flavor.
  • Don’t be shy with the Worcestershire sauce and balsamic vinegar. Just a splash or two adds a nice little kick.
  • If you are adding peas or celery, toss them in at the very end so they stay bright and crisp.
  • Want it a little thicker? Mash a few of the potatoes right in the pot. It makes the broth extra cozy.
  • Leftovers are totally worth it. Reheat and enjoy. It tastes even better the next day.