American dinner

Classic Homemade Beef Stew

Name: Classic Homemade Beef Stew
Prep time: 25 min
Cook time: 150 min
Total time: 175 min
Yield: 4 servings
Cuisine: American
Ingredients: 2.5 pounds beef chuck roast, cut into 1 to 2 inch cubes; 3 tablespoons all-purpose flour; 2 tablespoons olive oil; 2 medium yellow onions, finely diced; 3 carrots, cut into 1-inch chunks; 3 celery stalks, diced; 4 cloves garlic, minced; 2 tablespoons tomato paste; 5 cups beef broth or stock; 1 cup dry red wine, optional but recommended; 2 tablespoons Worcestershire sauce; 1.25 pounds Yukon gold potatoes, diced into 1-inch pieces; 3 bay leaves; 2 teaspoons fresh thyme, or 1 teaspoon dried; 1 teaspoon kosher salt, plus more to taste; 0.5 teaspoon freshly ground black pepper, plus more to taste; 2 tablespoons fresh parsley, chopped, for garnish

Classic beef stew recipe with tender chuck roast, root vegetables, and herbs. Easy stovetop cooking for a comforting, anti-inflammatory meal.

Prep: 25 minCook: 150 minTotal: 175 minServes 4438 cal

Health Scores

Gut Health8/10

Anti-Inflammatory7/10

Blood Sugar Control7/10

Instructions

1
Pat the beef chunks completely dry with paper towels, then toss them in a bowl with the flour, salt, and pepper until evenly coated.
2
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3
Working in three batches to avoid overcrowding, sear the floured beef for 3 to 4 minutes per side until a deep golden-brown crust forms, transferring each batch to a plate.
4
Reduce heat to medium, then add the diced yellow onions, carrots, and celery directly to the pot with the drippings, stirring frequently until the vegetables soften and the onions turn translucent, about 6 minutes.
5
Stir in the minced garlic and tomato paste, cooking continuously for 1 minute until fragrant and the paste darkens slightly.
6
Pour in the red wine if using, scraping the bottom and sides of the pot with a wooden spoon to lift up all the browned bits and fond, about 2 minutes.
7
Return all the seared beef to the pot along with any accumulated juices, then pour in the beef broth and Worcestershire sauce, stirring well to combine.
8
Add the bay leaves and fresh thyme, then bring the mixture to a gentle simmer, reduce heat to low, cover with a lid, and cook undisturbed for 1.5 hours.
9
Remove the lid and add the diced potatoes, stirring to distribute them evenly throughout the stew.
10
Replace the cover and continue simmering on low heat for another 45 minutes to 1 hour, until the potatoes are tender when pierced with a fork and the beef shreds easily.
11
Taste the stew carefully and adjust the seasoning with additional salt and pepper as needed, remembering that flavors concentrate during cooking.
12
Remove and discard the bay leaves, then ladle the stew into bowls and garnish generously with fresh parsley before serving.

Variations & Substitutions

Ingredient	Substitute	Notes
Beef chuck roast	Grass-fed or pasture-raised beef chuck	Reduces inflammatory omega-6 fatty acids and increases anti-inflammatory omega-3 content
All-purpose flour	Cornstarch or arrowroot powder in equal amounts	Creates thickening without refined grains, supporting better blood sugar control and gut health
Red wine	Beef broth mixed with 1 tablespoon balsamic vinegar	Reduces alcohol content while maintaining acidity and depth; suitable for all diets
Yukon gold potatoes	Cauliflower florets (added in last 20 minutes) plus small red potatoes	Reduces overall carbohydrate load and glycemic impact while adding fiber and anti-inflammatory compounds
Worcestershire sauce	Tamari or coconut aminos with 1 additional teaspoon tomato paste	Gluten-free alternative that maintains umami depth while being gentler on digestive systems
Olive oil	Avocado oil or ghee	Higher smoke points prevent oxidation; ghee adds beneficial butyric acid for gut health

Nutrition Information

Per serving (serves 4)

Calories	438
Total Fat	12g
Saturated Fat	4g
Cholesterol	118mg
Sodium	876mg
Carbohydrates	24g
Fiber	8g
Sugar	5g
Protein	50g