# Easy Beef Stew

A flavorful beef stew that builds flavor as you cook, featuring fork-tender beef and a rich sauce.

- Total time: 120 min
- Category: Soup
- Language: en

## Ingredients

- 3 lb boneless chuck roast
- 0.25 cup flour
- 2 teaspoons salt
- 1 teaspoon pepper
- 3 tablespoons vegetable oil
- 1 diced onion
- salt and pepper
- 2 tbsp tomato paste
- 1 tbsp flour
- 1 cup red wine
- 4 cups beef broth
- 2 bay leaves
- 4 thyme sprigs
- 3 carrots
- 3 celery stocks
- 4 Yukon potatoes
- 1 cup frozen peas

## Instructions

1. Trim off any fat or gristle from a 3 lb boneless chuck roast and cut the meat into 1 to 1 1/2 inch chunks.
2. Toss the cut meat in 1/4 cup of flour seasoned with 2 teaspoons of salt and a teaspoon of pepper.
3. Grab a Dutch oven or large pot with a heavy bottom, add 3 tablespoons of vegetable oil, and heat it over medium until the oil is shimmering.
4. Working in batches, shake off any excess flour on the cubes of beef and add them to the pot in a single layer.
5. Cook the beef, flipping the pieces occasionally, until they are browned all over, about 4 to 5 minutes.
6. Transfer the browned beef to a plate and set it aside.
7. Add one diced onion to the pot, season it with salt and pepper, and cook it until it has softened and the pieces are just starting to turn brown, about 5 minutes.
8. Stir in 2 tablespoons of tomato paste and cook until the raw tomato flavor has mellowed, about 2 minutes more.
9. Sprinkle in 1 tablespoon of flour and cook for about 1 minute to get out the raw flour taste; this flour will help thicken the liquid into a sauce.
10. Add 1 cup of red wine (or stock) to deglaze the pot, scraping up all the flavorful bits with your spoon as it begins to boil.
11. Cook the wine until it begins to thicken, about 3 minutes.
12. Return the meat to the pot with any juices that have accumulated on the plate.
13. Add 4 cups of beef broth and tuck two bay leaves and four thyme sprigs into the liquid.
14. Crank the heat up to high to get the liquid boiling, then turn it down to low and let it simmer uncovered for about an hour to reduce and concentrate flavors.
15. When the hour is up, cut three carrots, three celery stocks, and four Yukon potatoes into large dice and add them to the pot.
16. Put a lid on and let the stew simmer for another hour.
17. Just before serving, stir in 1 cup of frozen peas and cook them until they are warmed through.
18. Don't forget to take out the bay leaves and thyme stems before serving.

## Equipment

- Dutch oven
- large pot with a heavy bottom
- plate

## Tips

- Build flavors as you go.
- Do not crowd the beef in the pot or it will steam instead of brown.
- Deglaze the pot with liquid to lift flavor off the bottom.
- Simmer uncovered for one hour to reduce and concentrate flavors.
- Simmer covered for the second hour to keep the stew from drying out and tenderize the chuck roast.

## Source

- Original video: https://m.youtube.com/watch?v=gg8qQTrb9lk&pp=ygUYcXVpY2sgYW5kIGVhc3kgYmVlZiBzdGV3
- Recipe page: https://www.cliprecipe.com/recipe/a9b3338b-7252-4a06-a95a-51284cd9e090
- Extracted: 2026-02-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt