Description
This No-Peek Beef Stew is the ultimate comfort food—tender beef, hearty vegetables, and a rich, flavorful broth all simmered together in one pot. Perfect for busy days when you want to put everything in the pot, forget about it, and have a delicious, home-cooked meal waiting for you.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1–2 inch cubes
- 3 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and cubed
- 1 onion, diced
- 3 garlic cloves, minced
- 1 cup beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 tbsp tomato paste
- 2 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and pepper, to taste
- 1 tbsp olive oil
- 1 tbsp flour (optional, for thickening)
Instructions
- Brown the Beef:
In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the beef in batches, making sure not to overcrowd the pot. Brown the beef on all sides, about 5 minutes per batch. Once browned, set the beef aside. - Sauté Vegetables:
In the same pot, add the diced onion and garlic. Sauté for 2-3 minutes, until fragrant and softened. If needed, add a splash of broth to deglaze the pot, scraping up any browned bits from the bottom. - Combine Ingredients:
Return the browned beef to the pot. Add the carrots, potatoes, diced tomatoes, beef broth, tomato paste, thyme, rosemary, and bay leaves. Stir to combine. - Simmer:
Bring everything to a simmer, then cover the pot with a tight-fitting lid. Reduce the heat to low and let the stew cook for 2.5 to 3 hours. Don’t peek! This slow simmer is what helps the beef become tender and juicy. - Finish and Serve:
Once the beef is fork-tender and the vegetables are soft, remove the bay leaves. Taste and adjust seasoning with salt and pepper as needed. If the stew is too thin, stir in a tablespoon of flour to thicken it, letting it simmer for an additional 10-15 minutes.
Notes
- For a richer flavor: Brown the beef in batches and be sure to scrape up all the brown bits from the bottom of the pot before adding the liquid. These bits add extra depth to the stew.
- Freezing: This stew freezes well! Let it cool completely before transferring to an airtight container. It can be stored in the freezer for up to 3 months.
- Slow Cooker Version: After browning the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 7-8 hours or high for 4 hours.
- Prep Time: 15 minutes
- Cook Time: 3 hours
Nutrition
- Calories: 380
- Sugar: 6g
- Sodium: 680mg
- Fat: 15g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 35g