Ingredients
Beef and Coating
- 1 (3 pound) chuck roast, fat trimmed, cut into 2-inch pieces
- 2 teaspoons kosher salt, plus more for serving
- 1 teaspoon freshly cracked black pepper, plus more for serving
- ¼ cup all-purpose flour, gluten-free flour, or cornstarch
Vegetables and Aromatics
- 1 large onion, diced
- 4 celery ribs, diced
- 7 large carrots (4 diced, 3 cut into 1½-inch pieces)
- 5 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 bay leaves
- 2 sprigs fresh thyme
- 4 small Yukon gold potatoes, quartered or 2 russet potatoes, peeled and cut into 1-inch pieces
- ½ pound green beans, trimmed, cut into 2-inch pieces
Liquids and Seasoning
- 8 cups beef stock
- 2 teaspoons beef bouillon
- ¼ cup extra-virgin olive oil (divided: 3 tablespoons + 1 tablespoon)
- ¼ cup finely chopped flat leaf parsley, for serving
- Crusty bread, for serving
Instructions
- Season and Coat the Beef: Season the chuck roast pieces all over with kosher salt and freshly cracked black pepper. Place the flour or cornstarch in a large bowl, add the beef, and toss well to coat evenly.
- Brown the Beef: Heat 3 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil begins to smoke slightly, add the beef in batches, cooking until browned on all sides, about 2 to 3 minutes per side. Transfer browned beef to a plate and set aside.
- Sauté Vegetables: Reduce the heat to medium and add the diced onions, celery, and diced carrots to the same pot. If needed, add the remaining 1 tablespoon of olive oil. Cook, stirring often, until the vegetables are tender, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Add Flavorings: Stir in tomato paste, bay leaves, and fresh thyme sprigs to the sautéed vegetables, mixing well to combine and develop flavor.
- Simmer the Stew: Return the browned beef to the pot. Pour in the beef stock and bring the mixture to a boil over high heat. Reduce the heat to low and cover the pot. Let it simmer gently for about 1½ hours or until the beef is tender and falling apart.
- Add Remaining Vegetables: Remove the lid and stir in the beef bouillon, carrot pieces, potatoes, and green beans. Continue cooking uncovered for about 30 minutes or until the potatoes and carrots are fork-tender. Taste and adjust seasoning with salt and pepper as desired.
- Serve: Ladle the stew into bowls, garnish with finely chopped parsley, and accompany with crusty bread for a complete comforting meal.
Notes
- Use gluten-free flour or cornstarch to make this stew gluten-free.
- For a thicker stew, you can mash some of the potatoes slightly before serving.
- Brown the beef in batches to avoid overcrowding the pan, which helps develop better flavor.
- If preferred, substitute fresh herbs with dried thyme (1 teaspoon) and bay leaf (1 piece).
- The stew can be refrigerated for up to 3 days or frozen for up to 2 months.
- For deeper flavor, marinate the beef with salt and pepper 1 hour before cooking.
- Prep Time: 20 minutes
- Cook Time: 2 hours 25 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: American
