This beef stew is a hearty and satisfying dish that showcases the rich flavors of tender chuck roast and a medley of fresh vegetables.

This beef stew begins with chuck roast cubes which are seared to lock in the juices and create a flavorful base. This step is crucial, as it enhances the beef’s natural richness and sets the stage for the other ingredients.

The stew features a combination of onions, leeks, and garlic, which are sauteed until they become fragrant and translucent. These aromatics provide a savory foundation that complements the beef beautifully. Carrots are added next, introducing a subtle sweetness that balances the savory elements of the dish.

Potato chunks are also included, simmered alongside the other ingredients. As they cook, they absorb the rich broth, adding a comforting texture to the stew. The potatoes become tender and flavorful, making them a perfect companion to the beef and vegetables. You will notice, doesn’t call for any thickeners and merely relies on the starch from the potatoes to bring everything together. I prefer a more brothy stew, however if you prefer a thicker stew, a little cornstarch can help.

Fresh thyme and parsley are essential in this recipe, adding a hint of herbal brightness that elevates the dish. These herbs contribute depth and complexity, enhancing the overall aroma and flavor. A small amount of tomato paste is stirred in, providing a subtle depth without overwhelming the dish. I personally don’t love a tomato heavy stew, but a little tomato paste goes a long way.

For those who enjoy a bit of heat, cayenne pepper is included, offering a mild spiciness. You can adjust this as you wish. The stew rests on the richness of my homemade chicken stock, which serves as the base, providing moisture and richness. A generous splash of Worcestershire sauce rounds out the flavors, adding a savory depth that ties everything together.

The best thing about this recipe is you can customize it to your liking. Consider adding peas, beans, a splash of wine, whatever your heart wants. I kept this simple as it was a Sunday-night dinner, however the opportunities are endless.

Beef Stew

5 from 1 vote

Prep Time 30

Cook Time 1 30

Yield 6 Servings

Ingredients

2 lbs Chuck Roast
2 litres Chicken Stock
3 large Yellow Onions
3 medium Leeks
6 cloves Garlic, grated
3 medium Carrots
5 medium Yellow Potatoes
6 sprigs Thyme
½ head Parsley, reserve some for garnishing
3 tbsp Worcestershire Sauce, or more
1 tbsp Tomato Paste
Salt, to taste
Pepper, to taste
Cayenne Pepper, to taste

Instructions

Slice the chuck roast against the grain into 2 inch thick rounds. Cut each round, against the grain, into cubes.
2 lbs Chuck Roast
In your Dutch oven, in batches, sear the chuck cubes. Place each batch of seared cubes into a bowl lined with tinfoil. Once all the cubes are seared, wrap them with the tin foil and set aside.
Cut each onion into quarters and slice each quarter into thin strips. Sauté the onion strips in avocado oil, or any neutral oil with a high smoke point, until translucent and fragrant. Add a sprinkle of salt to help release some of the moisture.
3 large Yellow Onions
Using a micro-plane, grate the garlic cloves and add to the onions.
6 cloves Garlic
Add the tomato paste and allow to cook down with the onions and garlic.
1 tbsp Tomato Paste
Pull the type off the stem and add to the pot.
6 sprigs Thyme
Cut the green ends and roots off the leeks then slice the white portions in half lengthwise. Slice each half into thin strips, similar to the width of the onions. Add to the onions and garlic to cook down.
3 medium Leeks
Peel each carrot and slice into thirds lengthwise. For the large ends of the carrots, cut into quarters and cut into 1inch chunks. For the thinner ends, cut in half and then into 1inch chunks. Alternatively, cut to your liking. Add the carrots to the pot and mix.
3 medium Carrots
Cut the unpeeled potatoes into chunks that are similar in size to the carrots. Add the potatoes to the pot and mix.
5 medium Yellow Potatoes
Add the chicken stock and bring to a low boil. Add the beef cubes and their juices. Allow to boil for 5-10 minutes.
2 litres Chicken Stock
Add the worcestershire, pepper, and cayanne pepper. Allow to boil for 20-25 minutes. Periodically check the texture of the carrots and potatoes.
3 tbsp Worcestershire Sauce
Cayenne Pepper
Add the parsley and pepper. If the carrots and potatoes are beginning to feel near your desired texture, turn to a low simmer and allow to reduce. If they are still a bit to firm, allow to boil for another 10-15 minutes.
½ head Parsley
Pepper
Once the vegetables are at your desired texture and the stock base has reduced, salt to taste. At this point you can also tweak the original seasoning amounts to your liking.
Salt
Serve with a parsley garnish!

Notes

As mentioned, this is stock heavy dish, so the quality of your stock makes a huge difference. I recommend you try my Chicken Stock recipe, as it brings all the richness and flavour you will need to make this dish what it is.