Serving illustration. Nutrition is approximate; results vary with ingredients and equipment.
Equipment
- Heavy lidded 5-quart (5-liter) pot
- Knife, tongs and measuring jug
Before you begin
Use metric weights for the most consistent result. US volumes are approximate; oven temperatures refer to a conventional oven unless stated otherwise.
- Trim thick external fat but do not remove every connective seam from chuck.
- The broth is chicken-based in this version; using beef broth changes flavor and nutrition.
Make it work
- Tough beef after the suggested time needs a longer gentle braise.
- Scorched flour can taste bitter; keep the pan heat moderate when building the sauce.
Prep 25 min · Cook 165 min
Times are planning estimates. Follow the stated texture and doneness checks; allow longer if your equipment needs it.
Ingredients
- 1 lb 10 oz (750 g) trimmed beef chuck, in 1 1/2-inch (4 cm) cubes
- 14 oz (400 g) potatoes, cut into 1-inch (2.5 cm) pieces
- 3 carrots (250 g), cut thickly
- 1 medium onion (150 g), diced
- 2 celery stalks (100 g), sliced
- 3 garlic cloves (9 g), minced
- 3 cups (720 ml) low-sodium chicken broth
- 2 tbsp (30 g) tomato paste
- 2 tbsp (30 ml) olive oil
- 2 tbsp (16 g) all-purpose flour
- 1 tsp (1 g) dried thyme
- 3/4 tsp (4.5 g) fine salt
- 1/2 tsp (1 g) ground black pepper
Step-by-step method
- Dry and season
Pat beef cubes dry and season with salt and pepper. Use a heavy 5-quart (5-liter) pot with a lid. Chuck has connective tissue that becomes tender during slow cooking; lean steak is not an equivalent cut. - Brown in batches
Heat half the oil over medium-high heat. Brown beef in two or three batches for about 3 minutes per side, adding the remaining oil as needed. Remove to a plate; it does not need to cook through at this stage. - Build the broth
Lower to medium, add onion and celery and cook 5 minutes. Add garlic and tomato paste for 1 minute, then flour for 1 minute. Add broth gradually, scraping browned bits from the base. - Braise the beef
Return beef and its juices, add thyme and bring just to a simmer. Cover and cook over low heat for about 90 minutes, stirring occasionally. Liquid should bubble gently rather than boil hard. - Add firm vegetables
Add carrots and potatoes. Continue covered for 35–45 minutes, until a fork enters both meat and vegetables easily. If beef is still chewy, give it more gentle cooking rather than raising the heat. - Finish the gravy
Remove the lid and simmer 5–10 minutes if the broth needs thickening. Add a little hot water if too concentrated. Taste, adjust seasoning cautiously and divide into four portions.
Cook’s notes
A wine-free beef chuck stew with carrots, potatoes and a gently thickened broth. The vegetables go in later so they keep their shape.
Storage & reheating
- Refrigerate in shallow covered containers within 2 hours, at 40°F (4°C) or colder; use within 3 days.
- Reheat cooked leftovers until the center reaches 165°F (74°C). Freeze suitable portions for up to 2 months for best quality; thaw in the refrigerator.
Allergens
Wheat. Check all packaged ingredient labels for additional allergens and cross-contact.
Approximate nutrition
Per serving: 450 kcal · Protein 46 g · Carbohydrates 34 g · Fat 15 g.
Approximate per-serving estimates calculated from ingredient weights using USDA SR Legacy food-composition references and representative proxies. Brands, drained weights, cooking losses and portion sizes change the result; unlisted sides and toppings are excluded.