The Best Classic Beef Stew — Tender Chuck and Rich Gravy

How to Make The Best Classic Beef Stew — Tender Chuck and Rich Gravy

1. 1

   Step 1: Prep, season and dredge the beef

   Trim excess fat from the chuck and cut into 1- to 1.5-inch cubes; pat dry with paper towels. Combine flour, 2 tsp kosher salt and 1 tsp freshly ground black pepper in a shallow bowl and toss beef in the flour mixture until lightly coated, shaking off excess.

   For this step

   • 3 lbbeef chuck, trimmed and cut into 1- to 1.5-inch cubes
   • 1/3 cupall-purpose flour (for dredging)
   • 3 tsp total (2 tsp salt + 1 tsp pepper)kosher salt and freshly ground black pepper
   
2. 2

   Step 2: Brown the beef in batches

   Heat a large heavy-bottomed Dutch oven or pot over medium-high heat and add the vegetable oil. Working in single layers (avoid crowding), brown the dredged beef cubes 2–3 minutes per side until deeply caramelized; transfer to a plate and repeat with remaining beef.

   For this step

   • 2 tbspvegetable oil (or neutral oil) for browning
   
3. 3

   Step 3: Sauté onion, bloom tomato paste and deglaze

   Lower the heat to medium, add the diced onion to the pot and sauté until translucent, about 4–5 minutes. Stir in the tomato paste and cook 1–2 minutes to caramelize, scraping up browned bits with a wooden spoon; pour in the beef broth and bring to a gentle simmer, scraping any fond loose from the bottom.

   For this step

   • 1 largeyellow onion, medium, diced
   • 2 tbsptomato paste
   • 4 cupslow-sodium beef broth
   
4. 4

   Step 4: Return beef and add vegetables and herbs

   Return browned beef and any accumulated juices to the pot, add the carrots, potatoes and thyme sprigs, and bring back to a low simmer. The liquid should barely cover the meat—add up to 1/2 cup extra broth or water if needed.

   For this step

   • 3 mediumcarrots, peeled and cut into 1-inch pieces
   • 2 mediumrusset potatoes, peeled and cut into 1-inch pieces
   • 4 sprigsfresh thyme sprigs
   
5. 5

   Step 5: Simmer gently until beef is tender

   Reduce heat to low, cover partially, and simmer gently for 1.5–2 hours until beef is fork-tender and vegetables are cooked through. Occasionally skim any excess fat from the surface and stir gently to prevent sticking.
   
6. 6

   Step 6: Finish the gravy and adjust seasoning

   Remove thyme sprigs and taste for seasoning, adding more salt and pepper if needed. If a thicker gravy is desired, whisk 1–2 tbsp flour or cornstarch with cold water to make a slurry and simmer 3–5 minutes until thickened; serve hot in bowls with crusty bread.
   

1. Trim excess fat from the chuck and cut into 1- to 1.5-inch cubes; pat dry with paper towels. Combine flour, 2 tsp kosher salt and 1 tsp freshly ground black pepper in a shallow bowl and toss beef in the flour mixture until lightly coated, shaking off excess.
2. Heat a large heavy-bottomed Dutch oven or pot over medium-high heat and add the vegetable oil. Working in single layers (avoid crowding), brown the dredged beef cubes 2–3 minutes per side until deeply caramelized; transfer to a plate and repeat with remaining beef.
3. Lower the heat to medium, add the diced onion to the pot and sauté until translucent, about 4–5 minutes. Stir in the tomato paste and cook 1–2 minutes to caramelize, scraping up browned bits with a wooden spoon; pour in the beef broth and bring to a gentle simmer, scraping any fond loose from the bottom.
4. Return browned beef and any accumulated juices to the pot, add the carrots, potatoes and thyme sprigs, and bring back to a low simmer. The liquid should barely cover the meat—add up to 1/2 cup extra broth or water if needed.
5. Reduce heat to low, cover partially, and simmer gently for 1.5–2 hours until beef is fork-tender and vegetables are cooked through. Occasionally skim any excess fat from the surface and stir gently to prevent sticking.
6. Remove thyme sprigs and taste for seasoning, adding more salt and pepper if needed. If a thicker gravy is desired, whisk 1–2 tbsp flour or cornstarch with cold water to make a slurry and simmer 3–5 minutes until thickened; serve hot in bowls with crusty bread.