All-American Beef Stew (Hearty, Rich & Comforting)

This All-American Beef Stew is thick, hearty, and loaded with tender beef, potatoes, and vegetables in a rich, savory broth.
Slow-simmered for deep flavor, this classic stew is the definition of cozy, home-cooked comfort.

It’s one of the most searched cold-weather dinner recipes year after year.

⭐ Why This Beef Stew Goes Viral

• Fork-tender beef every time

• Thick, flavorful gravy-style broth

• Classic comfort food nostalgia

• Perfect for meal prep and leftovers

⏱️ Recipe Details

• Prep Time: 20 minutes

• Cook Time: 1 hour 45 minutes

• Total Time: ~2 hours

• Servings: 6–8

🛒 Ingredients

• 2½ lbs chuck roast, cut into 1½-inch cubes

• 2 tsp salt

• 1 tsp black pepper

• ¼ cup all-purpose flour

• 3 tbsp olive oil

• 1 large onion, chopped

• 4 cloves garlic, minced

• 3 cups beef broth

• 2 tbsp tomato paste

• 1 tbsp Worcestershire sauce

• 1 tsp dried thyme

• 2 bay leaves

• 4 carrots, sliced

• 3 large potatoes, cubed

• 2 celery stalks, sliced

• 1 cup frozen peas (optional)

🔪 Prep Notes (Chef’s Technique)

• Chuck roast is ideal — it becomes tender and flavorful with slow cooking.

• Browning the beef deeply is key to rich stew flavor.

👨‍🍳 Step-by-Step Instructions

1. Season & Coat the Beef

Toss beef with salt, pepper, and flour until lightly coated.

2. Brown the Meat

Heat oil in a large Dutch oven over medium-high heat.
Brown beef in batches 4–5 minutes per side. Remove and set aside.

3. Build the Base

Add onion to the pot and cook until softened, about 5 minutes.
Add garlic and cook 30 seconds.

Stir in tomato paste and cook 1 minute.

4. Simmer

Add broth, Worcestershire sauce, thyme, bay leaves, and browned beef.
Bring to a simmer, cover, and cook 1 hour on low.

5. Add Vegetables

Stir in potatoes, carrots, and celery.
Simmer uncovered 30–40 minutes, until vegetables are tender and stew thickens.

6. Finish & Serve

Remove bay leaves.
Stir in peas if using and simmer 5 more minutes. Adjust seasoning.

🔥 Pro-Tip for Next-Level Results

For restaurant-quality depth, add ½ cup red wine when deglazing the pot after browning the beef. Let it reduce before adding broth.

Learn how to Mae the biscuits here