Classic Beef Stew That Wins Weeknights and Lazy Sundays

Weeknight-easy, Sunday-worthy comfort: tender chuck, deep savory gravy, and hearty veg in one pot—minimal prep, maximum payoff.

You want a dinner that silences the table, saves your sanity, and doesn’t need an ingredient list longer than a CVS receipt. This stew does that. It transforms humble chuck, onions, and carrots into a rich, spoon-coating gravy that tastes like you babysat a pot all day—without actually babysitting.

The strategy is simple: big flavor from browning, smarter timing on vegetables, and a low-and-slow simmer that turns tough into tender. No fancy gadgets, no chef hat, no stress. Just real comfort that scales from weeknight to Sunday, from two bowls to a crowd.

What Makes This Recipe Awesome

• Max flavor, minimal effort: Browning and a quick deglaze create a rich base that tastes restaurant-level.
• Built for chuck roast: Tough cuts convert to fork-tender with time and gentle heat—IMO, that’s value.
• Smart vegetable timing: Potatoes and carrots go in later, so they’re tender—not mushy.
• One-pot efficiency: Less cleanup, more payoff. Your sink will thank you.
• Flexible and forgiving: Wine or no wine, mushrooms or not—this stew still slaps.
• Make-ahead magic: It gets even better the next day, as flavors marry and deepen.

Ingredients

• 2.5 lb beef chuck roast, cut into 1.5-inch cubes
• 1.5 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper
• 3 tbsp all-purpose flour
• 2 tbsp neutral oil (canola, vegetable, or avocado)
• 2 tbsp tomato paste
• 4 cloves garlic, minced
• 1 large yellow onion, diced
• 3 large carrots, peeled and cut into 1-inch chunks
• 2 celery stalks, thickly sliced
• 1 lb baby gold potatoes, halved
• 8 oz cremini mushrooms, quartered (optional but recommended)
• 1 cup dry red wine (optional; sub with more broth)
• 3 cups low-sodium beef broth
• 2 tsp Worcestershire sauce
• 2 bay leaves
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1 tsp minced fresh rosemary (or 1/2 tsp dried)
• 1 tsp sugar (optional, to balance acidity)
• 1 tbsp unsalted butter (optional finish for shine)
• 1/2 cup frozen peas (optional, for color and sweetness)
• Chopped fresh parsley, for garnish
• Optional thickener: 1 tbsp cornstarch mixed with 1 tbsp cold water

The Method – Instructions

1. Season and flour the beef: Pat the cubes dry, then toss with salt, pepper, and flour until lightly coated. Dry meat browns better, so don’t skip this.
2. Brown in batches: Heat oil in a heavy pot (Dutch oven ideal) over medium-high. Sear beef on two sides until deep brown, 4–5 minutes per batch. Don’t crowd the pot; overcrowding = steaming, not searing.
3. Sauté the aromatics: Reduce heat to medium. Add onion, celery, and mushrooms (if using) with a pinch of salt. Cook 5–6 minutes until softened and lightly golden. Stir in garlic and tomato paste; cook 1–2 minutes to caramelize.
4. Deglaze: Pour in the wine (or 1 cup broth). Scrape up the browned bits—the flavor gold—until the bottom is clean. Reduce by half, 2–3 minutes.
5. Build the braise: Return seared beef and any juices. Add remaining broth, Worcestershire, bay leaves, thyme, rosemary, and sugar (if using). Bring to a simmer; don’t boil.
6. Low and slow: Cover with the lid slightly ajar and simmer gently for 60 minutes, stirring occasionally. You want a lazy burble, not Niagara Falls.
7. Add sturdy veg: Stir in carrots and potatoes. Continue simmering until beef is fork-tender and vegetables are just soft, 35–45 minutes.
8. Adjust thickness: If you want extra body, stir in cornstarch slurry and simmer 2–3 minutes until glossy. Or reduce uncovered for 10 minutes—simple and effective.
9. Finish: Turn off heat. Stir in butter and peas (if using). Taste and adjust with salt and pepper. The butter adds that professional sheen—tiny step, big flex.
10. Garnish and serve: Fish out bay leaves. Ladle into warm bowls and top with parsley. Serve with crusty bread, mashed potatoes, or noodles if you’re feeling extra cozy.

Storage Instructions

• Cool first: Let stew come to room temp for 20–30 minutes, then refrigerate within 2 hours.
• Fridge: Store in airtight containers up to 4 days. Flavor gets better on day two—this is not a myth.
• Freezer: Freeze up to 3 months. Skip potatoes if you’re freezing; add fresh ones when reheating for best texture.
• Reheat: Simmer gently on the stovetop or microwave in short bursts, stirring often. If it’s too thick, splash in broth or water.

What’s Great About This

• Budget-friendly: Chuck roast turns premium-tender with time, not money.
• Hands-off simmer: Most of the cook time requires you to do… basically nothing.
• One-pot setup: Fewer dishes, more comfort—FYI, that’s a win.
• Family-friendly: Familiar flavors that still feel special.
• Scalable: Double it for meal prep or a crowd; it behaves.
• Consistent results: Clear timing and technique make it ridiculously reliable.

Avoid These Mistakes

• Skipping the sear: Browning = flavor. Without it, you’re making beef soup. Please don’t.
• Boiling the stew: Aggressive heat toughens meat. Keep the simmer gentle for tender results.
• Overcrowding the pot: Sear in batches. If the meat touches too much, it steams and goes gray—hard pass.
• Adding veggies too early: Potatoes and carrots get mushy if they swim for two hours. Add them mid-simmer.
• Under-seasoning: Taste near the end and add salt gradually. The difference is night and day.
• Neglecting the deglaze: Those brown bits are free flavor. Wine or broth—just make sure to scrape.

Mix It Up

• Guinness twist: Swap the wine for 1 cup stout. Adds malty depth and a little swagger.
• Wine-free version: Use all beef broth and add 1 tsp balsamic for brightness. TBH, you won’t miss the wine.
• Gluten-free: Skip flour on the beef; thicken with cornstarch slurry at the end.
• Low-carb: Swap potatoes for turnips or add more mushrooms. Still hearty, still delicious.
• Slow cooker: Sear beef and aromatics first. Transfer to slow cooker with liquids and herbs; cook on Low 8–9 hours. Add carrots/potatoes for the last 3 hours.
• Instant Pot: Sauté to sear, deglaze, pressure cook 35 minutes on High with natural release 15 minutes. Add potatoes/carrots and pressure 3–4 minutes more.

FAQ

What’s the best cut of beef for this stew?

Chuck roast is king: well-marbled, affordable, and built to get tender with a slow simmer. Avoid lean cuts like round—they dry out and make you sad.

Do I need to use wine?

Nope. You can use all beef broth and add a splash of balsamic or extra Worcestershire for brightness. Wine adds complexity, but it’s optional.

How do I thicken the stew without flour?

Use a cornstarch slurry (1:1 cornstarch to cold water) and simmer a few minutes, or reduce uncovered until the sauce naturally thickens. Both solutions are easy wins.

Can I make this ahead?

Absolutely. It’s even better the next day as flavors develop. Reheat gently and adjust with a bit of broth if it tightened up overnight.

Why are my vegetables mushy?

You likely added them too early or boiled the stew. Add potatoes and carrots after the first hour and keep the heat at a gentle simmer—do not rage boil.

How long should I cook it?

Plan for 1 hour before adding veggies and 35–45 minutes after, depending on your beef cubes. The goal is fork-tender meat and just-soft vegetables.

Can I skip searing to save time?

You can, but you’ll lose depth. Searing adds caramelized flavor and a better gravy base—FYI, it’s the difference between good and great.

How can I prevent greasy stew?

Trim excess fat from the beef and skim the surface with a spoon during simmering. If reheating, chill first and remove the solidified fat cap.

In Conclusion

This is the kind of bowl that makes a long day feel shorter. With smart searing, a gentle simmer, and well-timed vegetables, you get deep flavor and melt-in-your-mouth beef—no culinary gymnastics required. Make it once, and it’ll become your go-to for weeknights, Sundays, and every cozy moment in between.