Grave Beef Stew
A profoundly satisfying stew where patience transforms tough chuck roast into melt-in-your-mouth tenderness, layered with root vegetables and rich demi-glace. This french-inspired soups ready in about 210 minutes pairs beef chuck roast, carrots, potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 700g beef chuck roast
- 200g carrots
- 300g potatoes
- 150g onion
- 100g celery
- 30g tomato paste
- 150ml red wine
- 750ml beef stock
- 100ml demi-glace
- 15g all-purpose flour
- 10g fresh thyme
- 2 bay leaves
- 8g kosher salt
- 5g black pepper
Instructions
- Step 1: Cut beef into 2.5cm cubes, season generously with 5g kosher salt and 3g black pepper, then dredge in 15g flour until evenly coated.
- Step 2: Heat 20g oil in a Dutch oven over medium-high heat until shimmering, then sear beef in batches for 3-4 minutes per side until deeply browned; transfer to plate.
- Step 3: Add chopped onion and celery to pot, sauté for 5 minutes until softened, then stir in tomato paste and cook for 2 minutes until darkened.
- Step 4: Deglaze pot with 150ml red wine, scraping up browned bits, then return beef and any juices to pot.
- Step 5: Add 750ml beef stock, 100ml demi-glace, thyme, and bay leaves; bring to a gentle simmer, then cover and reduce heat to low.
- Step 6: Simmer covered for 2.5 hours, stirring occasionally, until beef is fork-tender and liquid has reduced slightly.
- Step 7: Add carrots and potatoes, simmer uncovered for 45 minutes until vegetables are tender but not falling apart.
- Step 8: Remove bay leaves, season with remaining 3g salt and 2g pepper, then serve hot with crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grave Beef Stew take to make?
Total time is about 210 minutes (45 min prep + 165 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grave Beef Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck roast from drying out.
Can I substitute ingredients in Grave Beef Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grave Beef Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grave Beef Stew?
French soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★☆
Very good for a 165-minute recipe. Would bump up the spice level though.
