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Old Fashioned Beef Stew with Rich Brown Gravy

Old fashioned beef stew simmers beef chuck in a rich brown gravy with carrots, celery, and Yukon Gold potatoes. The beef turns fork-tender while the vegetables soften in this hearty Dutch oven dinner.
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Prep Time 30 minutes
Cook Time 2 hours 15 minutes
Resting 10 minutes
Total Time 2 hours 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lb beef chuck roast cut into 1 1/2-inch cubes
  • 1.5 tsp kosher salt
  • 1 tsp black pepper
  • 0.33 cup all-purpose flour
  • 3 tbsp vegetable oil
  • 1 yellow onion large, chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 5 cup beef broth preferably low-sodium
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves
  • 4 carrots medium, cut into 1-inch pieces
  • 3 celery ribs cut into 1-inch pieces
  • 1.5 lb Yukon Gold potatoes cut into 1 1/2-inch pieces

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Pat the beef dry.
  2. Season the beef with the salt and pepper, then toss it with the flour in a large bowl until coated.
  3. Heat 2 tablespoons of the oil in a 6-quart Dutch oven over medium-high heat.
  4. Brown the beef in batches, turning to brown several sides, about 8 minutes per batch.
  5. Transfer the browned beef to a plate and add the remaining 1 tablespoon oil as needed between batches.
  6. Reduce the heat to medium, add the onion, and cook for 5 minutes, stirring and scraping up browned bits.
  7. Add the garlic and tomato paste and cook for 1 minute.
  8. Sprinkle in any flour remaining in the bowl and stir for 1 minute.
  9. Gradually stir in the beef broth, scraping the bottom of the pot.
  10. Stir in the Worcestershire sauce, thyme, and bay leaves.
  11. Return the beef and its juices to the pot and bring the liquid to a simmer.
  12. Cover, reduce the heat to low, and simmer gently for 1 hour, stirring occasionally; keep the liquid at a gentle simmer rather than a boil.
  13. Stir in the carrots, celery, and potatoes.
  14. Cover and simmer for 45 to 60 minutes, until the beef is fork-tender and the vegetables are tender.
  15. Remove and discard the bay leaves.
  16. Let the stew rest uncovered for 10 minutes before serving.

Notes

For the richest gravy, brown the beef in batches without crowding the Dutch oven. Refrigerate leftovers for 3 to 4 days or freeze them; for a gluten-free option, use a gluten-free all-purpose flour blend.