Chuck Roast Beef Stew
A slow simmered beef stew with browned chuck, potatoes, carrots, celery, and peas in a rich tomato and wine gravy.
Equipment
- Dutch oven
- Wooden spoon
- Cutting board
- Chef knife
Ingredients
Main Ingredients
- 2 lb beef chuck roast cut into 1 inch chunks and patted dry
- 2 tbsp vegetable oil for browning
- 1 large onion chopped
- 3 cloves garlic minced
- 3 medium carrots cut into chunks
- 2 stalks celery sliced
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- ½ cup dry red wine optional, or use extra broth
- 3 cup low sodium beef broth
- 4 medium potatoes diced into 1 inch pieces
- 1 cup frozen peas optional
- 2 tbsp all purpose flour whisked with cold water
- 1 tsp salt
- ½ tsp black pepper
Instructions
Cooking
- Brown the beef. Season the dry beef with salt and pepper, then sear it in hot oil in two batches until deeply browned, about 12 minutes total.
- Build the base. Cook the onion for 5 minutes, add the garlic and tomato paste for 1 minute, then pour in the wine and scrape the pot.
- Simmer. Add the broth, Worcestershire, carrots, celery, and beef, cover, and simmer on low for 50 minutes until the beef is nearly tender.
- Add potatoes. Stir in the potatoes and cook covered for 25 minutes more, adding water if the liquid runs low.
- Thicken. Add the peas and the flour mixture and simmer uncovered for 15 minutes until the gravy coats a spoon.
Notes
Substitutions: Use extra broth instead of the wine and swap cornstarch for the flour.
Tips: Brown the beef in batches and keep the simmer gentle so the chuck turns tender.
Storage: Refrigerate for up to 4 days or freeze for up to 3 months.