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Abdul Rehman

Classic Beef Stew Recipe with Tender, Falling-Apart Meat

A rich, hearty beef stew made with braised beef chuck, root vegetables, and a deeply flavored gravy built from scratch on the stovetop. This is a reliable, batch-friendly beef stew recipe that produces consistently tender meat and a glossy, thick gravy without wine or complicated steps.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course: Main Course
Cuisine: International
Calories: 420
Ingredients Method

Ingredients
  

  • 1.2 kg 2½ lb beef chuck, cut into 4 cm cubes
  • 3 tbsp plain flour
  • 1 tsp fine salt
  • 1 tsp ground black pepper
  • 3 tbsp vegetable oil divided
  • 1 large onion roughly diced
  • 4 garlic cloves minced
  • 2 tbsp tomato paste
  • 500 ml 2 cups beef stock, low-sodium preferred
  • 250 ml 1 cup water
  • 2 tbsp halal-certified Worcestershire sauce or 1½ tbsp soy sauce + ½ tsp tamarind paste
  • 1 tsp sweet paprika
  • ½ tsp fine salt
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 3 medium carrots approx. 300 g, cut into 3 cm chunks
  • 3 medium Yukon Gold potatoes approx. 500 g, cut into 3 cm cubes
  • 2 celery stalks cut into 3 cm pieces

Method
 

  1. Pat the beef chuck dry with paper towels. Toss in flour, 1 tsp salt, and black pepper until evenly coated. Shake off excess.
  2. Heat 2 tbsp oil in a large Dutch oven over high heat until shimmering. Sear the beef in two batches for 3 to 4 minutes per side until deeply browned. Transfer to a plate.
  3. Reduce heat to medium. Add remaining 1 tbsp oil and cook the onion for 5 to 6 minutes until softened and edges are barely beginning to color.
  4. Add garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste darkens to a deep brick color.
  5. Pour in 250 ml of stock and scrape up all the browned bits from the base of the pot. Cook for 1 minute.
  6. Add remaining stock, water, Worcestershire sauce, paprika, ½ tsp salt, thyme, and bay leaves. Stir to combine.
  7. Return the seared beef to the pot. Bring to a boil, reduce heat to low, cover, and simmer for 1 hour.
  8. Add carrots, potatoes, and celery. Cover and continue simmering for 45 to 50 minutes, until vegetables are fork-tender and beef pulls apart with two forks.
  9. Remove thyme sprigs and bay leaves. Stir in cornstarch slurry if needed and simmer uncovered for 5 minutes until gravy thickens. Taste and adjust salt. Serve garnished with fresh parsley.