Kitchen notes · a little help before you start

Best Ever Beef Stew

Name: Best Ever Beef Stew
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 8
Ingredients: 2 tablespoons extra-virgin olive oil (Source: 2 tablespoons extra-virgin olive oil); 2 1/2 pounds boneless beef chuck (trimmed of hard fat, cut into 2-inch chunks) (Source: 2 1/2 pounds boneless beef chuck (trimmed of hard fat, cut into 2-inch chunks)); 3/4 teaspoon salt (Source: 3/4 teaspoon salt); 1/2 teaspoon black pepper (Source: 1/2 teaspoon black pepper); 2 each sweet onions (chopped) (Source: 2 sweet onions (chopped)); 3 each medium carrots (peeled and cut into 1/2-inch thick pieces) (Source: 3 medium carrots (peeled and cut into 1/2-inch thick pieces)); 2 stalks celery (cut into 1/2-inch pieces) (Source: 2 stalks celery (cut into 1/2-inch pieces)); 3 cloves garlic (minced) (Source: 3 cloves garlic (minced)); 3 tablespoons all-purpose flour (Source: 3 tablespoons all-purpose flour); 3 cups low-sodium beef broth (Source: 3 cups low-sodium beef broth); 2 cups water (Source: 2 cups water); 1 tablespoon Worcestershire sauce (Source: 1 tablespoon Worcestershire sauce); 2 each beef bouillon cubes (crumbled) (Source: 2 beef bouillon cubes (crumbled)); 3 tablespoons tomato paste (Source: 3 tablespoons tomato paste); 2 each bay leaves (Source: 2 bay leaves); 3 sprigs fresh thyme ((or 1 teaspoon dried)) (Source: 3 sprigs fresh thyme ((or 1 teaspoon dried))); 2 each small potatoes (peeled and cut into 2 1/2-inch cubes) (Source: 2 small potatoes (peeled and cut into 2 1/2-inch cubes)); 1/2 cup frozen peas (Source: 1/2 cup frozen peas)

Best Ever Beef Stew is made with beef chuck, low-sodium beef broth, and beef bouillon cubes.

Prep: 20 min
Cook: 180 min
Total: 200 min
Original yield: Serves 8
Ingredients: 18 listed

Make it part of your week

Estimating…

Main courseAmericanBeefPrep: 16–30 minutesTotal: over 60 minutes

Recipe categories & planning details

Meal type: Main course
Primary protein: Beef
Cuisine: American
Preparation & total time: Prep: 16–30 minutes · Total: over 60 minutes

A few quick notes

1. Cook in batches as directed

Keep the batch-cooking step when planning the pan space and cooking sequence.

2. Keep the return step in order

Keep the removed ingredients ready to return at the specified step.

3. Check when to cover

Follow the covered and uncovered stages in their stated order.

Get to know the ingredients

extra-virgin olive oil

In the method: Warm oil in a heavy bottomed pot over high heat until very hot.

boneless beef chuck (trimmed of hard fat, cut into 2-inch chunks)

In the method: Pat beef dry and sprinkle with the salt and pepper.

sweet onions (chopped)

In the method: Warm oil in a heavy bottomed pot over high heat until very hot.

The last little job

Finish as directed

Ladle into bowls, sprinkle with some fresh chopped parsley and enjoy with crusty bread or popovers, if desired.

A little more help as you go

Prepare the first additions

Set out the ingredients needed for the first cooking step.

Prepare the sauce additions

Have the sauce liquid ready for the addition described in the method.

Keep the simmering stage

Follow the simmering heat, timing and finish checks that are given.

A few questions you might have

What should I prepare first?

Set out the pot. Start with this step: Warm oil in a heavy bottomed pot over high heat until very hot.

Which preparation step should I plan for?

Keep the batch-cooking step when planning the pan space and cooking sequence.

What check should I look for as it cooks?

Add in the potatoes; simmer for another 20-25 minutes (without the lid) until the potatoes and beef are very tender, the sauce has reduced and thickened slightly.

Is there another preparation step to plan for?

Set out the ingredients needed for the first cooking step.

Additional recipe notes

Boneless chuck roast or boneless short ribs give the best results. Pre-cut stew meat works, but trim it and cut the pieces to the same size so they cook evenly. Frozen or half-frozen meat won’t brown, so thaw the beef completely before cooking . In a pinch, submerge the sealed package in cold water and change the water every 30 minutes until thawed. If you’re using new baby or golden potatoes, you don’t need to peel them. If using russet, definitely peel them . The broth is low-sodium, but the bouillon adds a lot of salt. For a milder stew, use 1 bouillon cube instead of 2 and season to taste at the end. For a less tomato-forward gravy, stir the tomato paste in with the vegetables and let it cook for a minute until it darkens before adding the broth. For a thicker gravy, whisk 2 to 3 tablespoons flour into 1/2 cup stew broth, stir it in, and simmer for 2 to 3 more minutes . To make it gluten-free, skip the flour in step 3 and thicken with a cornstarch slurry at the end . Check that your bouillon and Worcestershire are labeled gluten-free, too. This recipe doubles easily. Use a large pot and brown the beef in extra batches so it still sears. Leftovers keep in the fridge for up to 4 days or in the freezer for up to 3 months.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: bellyfull.net. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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