What Was the Best Beef Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A slow-simmered stew where every bite proves why this recipe deserves the title 'best'—with tender beef, root vegetables, and a rich gravy that coats the spoon. This american-inspired one pot ready in about 180 minutes pairs beef chuck roast, carrots, celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

★ 4.3 (10 ratings) Prep: 30 min Cook: 150 min Serves 6 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 2 lbs beef chuck roast into 1-inch cubes. Pat dry with paper towels, then season with 1 tsp salt and 1/2 tsp black pepper. Dust lightly with 3 tbsp all-purpose flour, shaking off excess.
  2. Step 2: Heat 2 tbsp oil in a Dutch oven over medium-high heat. Sear beef in batches until deeply browned on all sides (about 4 minutes per batch), transferring to a plate as they brown.
  3. Step 3: Add 4 oz chopped carrots, 2 oz chopped celery, and 1 medium chopped yellow onion to the pot. Sauté for 5 minutes until softened and golden at the edges.
  4. Step 4: Stir in 2 tbsp tomato paste and cook for 1 minute until darkened, then add 4 cups beef broth, 1 tbsp fresh thyme, and 2 bay leaves.
  5. Step 5: Return seared beef and any accumulated juices to the pot. Bring to a gentle simmer, then cover and reduce heat to low. Cook for 2.5 hours, or until beef is fork-tender and falls apart easily.
  6. Step 6: Remove bay leaves, then skim excess fat from the surface. If desired, thicken stew by simmering uncovered for 10 minutes to reduce and concentrate flavors until sauce coats the back of a spoon.

Frequently asked questions

How long does What Was the Best Beef Stew take to make?

Total time is about 180 minutes (30 min prep + 150 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 What Was the Best 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 What Was the Best 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 What Was the Best 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 What Was the Best Beef Stew?

American one pot 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.

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