@teamfye
Chunky Beef Stew
Prep Time
15m
Cook Time
2h 15m
Total Time
2h 30m
This hearty chunky beef stew is a comfort food classic, featuring tender pieces of chuck beef simmered with fresh vegetables and aromatic herbs. The rich, flavorful broth is thickened with flour, making each spoonful a warm and satisfying experience, perfect for cozy evenings or family gatherings. Enjoy the wholesome goodness!
Ingredients
Steps
Nutrition Facts
Ingredients
Scale
Scale
Steps
1
Prep the Beef
Cut the 1 lb chuck beef into bite-sized cubes.
Toss the beef with 3 tablespoons of all-purpose flour until evenly coated. This helps thicken the stew later.
Cut the 1 lb chuck beef into bite-sized cubes.
Toss the beef with 3 tablespoons of all-purpose flour until evenly coated. This helps thicken the stew later.
2
Brown the Beef
In a large pot or Dutch oven, heat a bit of oil over medium-high heat.
Add the floured beef cubes and brown them on all sides. Work in batches if needed to avoid overcrowding.
Once browned, remove the beef and set aside.
In a large pot or Dutch oven, heat a bit of oil over medium-high heat.
Add the floured beef cubes and brown them on all sides. Work in batches if needed to avoid overcrowding.
Once browned, remove the beef and set aside.
3
Sauté the Vegetables
Dice 1 medium onion, slice 3 celery stalks, and cut 2 carrots into chunks.
In the same pot, add the onion, celery, and carrots. Sauté until softened and fragrant, about 5 minutes.
Dice 1 medium onion, slice 3 celery stalks, and cut 2 carrots into chunks.
In the same pot, add the onion, celery, and carrots. Sauté until softened and fragrant, about 5 minutes.
4
Add Aromatics and Seasoning
Return the beef to the pot.
Add 5 tsp beef bouillon powder, 1/2 tsp black pepper, 1 tsp salt, 2 bay leaves, 2 tsp chopped rosemary, and 2 tsp chopped fresh thyme. Stir to combine.
Return the beef to the pot.
Add 5 tsp beef bouillon powder, 1/2 tsp black pepper, 1 tsp salt, 2 bay leaves, 2 tsp chopped rosemary, and 2 tsp chopped fresh thyme. Stir to combine.
5
Add Liquid and Simmer
Pour in enough water to just cover the beef and vegetables (roughly 3–4 cups).
Bring to a gentle boil, then reduce heat to low. Cover and let simmer for 1–1.5 hours, or until the beef is tender.
Pour in enough water to just cover the beef and vegetables (roughly 3–4 cups).
Bring to a gentle boil, then reduce heat to low. Cover and let simmer for 1–1.5 hours, or until the beef is tender.
6
Add Potatoes
Peel and dice 1 russet potato and add it to the pot.
Continue simmering for another hour, until the potatoes are cooked through and the stew has thickened.
Peel and dice 1 russet potato and add it to the pot.
Continue simmering for another hour, until the potatoes are cooked through and the stew has thickened.
7
Adjust Seasoning and Serve
Taste the stew and adjust salt or pepper as needed.
Remove bay leaves before serving.
Serve hot with crusty bread or over rice if desired.
Taste the stew and adjust salt or pepper as needed.
Remove bay leaves before serving.
Serve hot with crusty bread or over rice if desired.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories250kcal12%
-
Fat10g0%
-
Saturated Fat4g0%
-
Carbohydrates30g1%
-
Fiber4g0%
-
Sugar5g0%
-
Protein20g1%
-
Cholesterol60mg3%
-
Sodium600mg30%
Percent Daily Values are based on a 2,000 calorie diet.