Made with tender chunks of beef, hearty potatoes, carrots, and celery in a rich, savory broth, this one-pot chuck roast beef stew is the epitome of easy, satisfying comfort food!
If you love beefy stews, add my beef bourguignon and beef noodle soup to your dinner rotation, too!
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Key Takeaways: Chuck Roast Beef Stew
- Classic comfort food: Tender chuck roast, potatoes, carrots and celery simmer together in a rich beef broth.
- Made in one pot: This Dutch oven beef stew comes together in one pot for easy prep and cleanup.
- Big flavor: Browning the beef, tomato paste, and Worcestershire sauce builds a deep, savory broth.
- Slow-simmered until tender: The beef cooks low and slow, then the vegetables are added until everything is fork-tender.
Why I Love This Recipe
There’s nothing better than a big bowl of homemade chuck roast beef stew on a chilly day! When I don’t have time for crockpot beef stew, I make this classic Dutch oven version instead. The house smells amazing as the beef simmers low and slow until perfectly tender.
Browning the chuck roast, along with tomato paste and Worcestershire sauce, gives the broth a deep, savory flavor. The potatoes and carrots turn perfectly tender without getting mushy, and I love serving it with homemade French bread to soak up every last drop!
Ingredients Notes
Find the full printable recipe with specific measurements below.
- Chuck roast: Boneless chuck roast is my favorite cut for homemade beef stew! Its connective tissue breaks down during slow cooking, making the beef incredibly tender. Trim away excess fat and cut into 1-inch cubes.
- Vegetables: Yellow onion, garlic, carrots, baby Yukon Gold potatoes and celery. Cutting the potatoes in half helps them hold their shape. You can also use russet potatoes cut into 1-inch chunks, though they’ll break down more and thicken the stew further.
- Tomato paste: Adds richness and savory depth without making the broth taste overly tomatoey.
- All-purpose flour: Sprinkled on the onions, it thickens the broth as the stew simmers.
- Beef broth: Use low-sodium broth so you can control the saltiness, especially since the onion soup mix adds seasoning.
- Worcestershire sauce: Just a tablespoon adds a savory depth.
- Seasonings: Dried thyme, bay leaves and a packet of dry onion soup mix give this stew its classic flavor.
How to Make Chuck Roast Beef Stew in a Dutch Oven
Step 1: Pat the cubed chuck roast dry with paper towels and season with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef for 2 to 3 minutes per side until deeply browned, working in batches so the pot isn’t crowded. Transfer to a plate.
Step 2: Reduce the heat to medium and add the chopped onion. Cook for 3 to 4 minutes until softened, then stir in the garlic for 30 seconds. Add the tomato paste and cook for 1 minute before sprinkling in the flour. Stir for about a minute until everything is well combined.
Step 3: Slowly pour in the beef broth and Worcestershire sauce, stirring and scraping up the browned bits from the bottom of the pot. Those bits add extra flavor!
Step 4: Return the browned beef and any pooled juices to the pot. Stir in the thyme and onion soup mix, then add the bay leaves. Bring to a gentle boil, reduce the heat to low, cover and simmer for 1 hour.
Step 5: Then, stir in the carrots, halved potatoes and celery. Cover and continue simmering for 45 to 60 minutes, until the beef is very tender and the vegetables are easily pierced with a fork.
Step 6: Remove and discard the bay leaves. Taste your roast beef stew and adjust the salt and pepper as needed. Ladle into bowls and serve warm with crusty bread. Enjoy!
Recipe Tips
- Don’t skip browning. Sear the beef in batches to build a rich, savory flavor. Overcrowding the pot causes the meat to steam instead of brown.
- Adjust the thickness. For a thicker stew, simmer uncovered for the last few minutes or mash a few potatoes against the side of the pot.
- Add extra vegetables. Sauté mushrooms with the onion or stir in frozen peas during the last 5 minutes. For even more veggies, try my hearty vegetable beef soup.
- Cut vegetables evenly. Keep the potatoes and carrots similar in size so they cook evenly without some becoming mushy.
Chuck Roast Beef Stew FAQs
I’d recommend chuck roast because it does a good job of breaking down during slow cooking, creating tender, flavorful beef. It’s also more affordable than premium cuts, making it great for a family dinner.
Tough beef usually needs more time! Keep the stew at a gentle simmer until the connective tissue breaks down and the beef is fork-tender. Keep in mind, a hard boil can also toughen the meat.
Can I make beef stew in the oven?
Yes! Once the stew comes to a gentle boil, cover the Dutch oven and transfer it to a 325°F oven. Cook for 1 hour, add the vegetables, then return to the oven for another 45 to 60 minutes until tender.
Absolutely! This beef stew with chuck roast actually tastes even better the next day. Cool it completely, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed.
More hearty soups to love include hamburger soup, creamy sausage potato soup and creamy taco soup.
More Soup Recipes
Chuck Roast Beef Stew
Ingredients
- 2 pounds boneless chuck roast, fat removed , cut into 1 inch cubes
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- 2 Tablespoons olive oil
- 1 medium yellow onion , chopped
- 3 garlic cloves , minced
- 2 Tablespoons tomato paste
- 2 Tablespoons all-purpose flour , or corn starch
- 4 cups low-sodium beef broth
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 packet dry onion soup mix , such as Lipton
- 4 medium carrots peeled and cut into 1-inch pieces
- 1 pound baby Yukon Gold potatoes halved
- 2 celery ribs sliced
Instructions
- Season the beef. Pat the chuck roast dry with paper towels. Season all over with salt and pepper.
- Sear the beef. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the beef for 2 to 3 minutes per side, until deeply browned. Transfer to a plate.
- Cook the onion. Reduce the heat to medium. Add the onion and cook for 3 to 4 minutes, until softened. Add the garlic and cook for 30 seconds.
- Build the base. Stir in 2 Tablespoons tomato paste and cook for 1 minute. Sprinkle 2 Tablespoons of flour over the onions and stir until combined.
- Add the liquids. Slowly pour in 4 cups beef broth and 1 Tablespoon Worcestershire sauce, scraping up any browned bits from the bottom of the pot.
- Simmer the beef. Return the beef and any juices to the pot. Add 1 teaspoon thyme, 1 packet lipton onion soup mix and 2 bay leaves. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 1 hour.
- Add the vegetables. Stir in the carrots, potatoes, and celery. Cover and continue simmering for 45 to 60 minutes, or until the beef is very tender and the vegetables are fork-tender.
- Finish and serve. Remove the bay leaves. Taste and add additional salt and pepper if needed. Serve warm with crusty bread.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
