Description
This quintessential comfort meal features tender beef chuck roast, Yukon gold potatoes, and fresh carrots simmered in a rich, herb-infused broth. It is a hearty, one-pot dish that is both nutritious and deeply satisfying. Perfect for busy weeknights, this recipe avoids complex cleanup while delivering deep, slow-cooked flavors that warm the soul. Using pantry staples and fresh herbs, this timeless stew offers a balanced, nourishing dinner that feels like a home-cooked hug in a bowl.
Ingredients
1.5 lb beef chuck roast, trimmed and cut into 1-inch chunks
1 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons alcohol-free Worcestershire sauce
2 tablespoons all-purpose flour
3 tablespoons extra virgin olive oil
4 cloves garlic, minced
1 onion, chopped
2 cups beef broth
2 tablespoons tomato paste
4 medium Yukon gold potatoes, cubed
3 large carrots, peeled and sliced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Instructions
Season the beef chunks with salt and pepper, then toss with flour until coated.
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Sear the beef in batches until browned on all sides, then remove and set aside.
In the same pot, add the onion and cook until softened, then add the garlic for 1 minute.
Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot to release any browned bits.
Return the beef to the pot, add the thyme and rosemary, and bring to a simmer.
Cover and cook on low heat for 1.5 hours.
Add the potatoes and carrots, then continue to simmer for another 45 minutes until the vegetables and meat are fork-tender.
Serve warm in bowls.
Notes
Ensure the beef broth is high quality for the best flavor. If the stew is too thin, you can mash a few potatoes against the side of the pot to thicken the broth naturally. Store leftovers in an airtight container for up to 3 days in the refrigerator.