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Grandma's Stovetop Beef Stew with Thick Gravy

Stovetop beef stew simmers beef chuck with carrots and Yukon Gold potatoes in a thick, savory gravy. A Dutch oven and a gentle simmer make the beef fork-tender while the vegetables hold their shape.
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Prep Time 20 minutes
Cook Time 2 hours 16 minutes
Total Time 2 hours 36 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp vegetable oil
  • 2 lb beef chuck cut into 1 1/2-inch pieces
  • 1.5 tsp kosher salt
  • 1 tsp black pepper
  • 1 yellow onion medium, chopped
  • 2 celery ribs, sliced
  • 3 cloves garlic minced
  • 1 tbsp tomato paste
  • 0.33 cup all-purpose flour
  • 4 cup low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 4 carrots medium, peeled and cut into 1-inch pieces
  • 1.5 lb Yukon Gold potatoes cut into 1 1/2-inch pieces

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the vegetable oil in a 6-quart Dutch oven over medium-high heat until shimmering, about 2 minutes.
  2. Season the beef with the kosher salt and black pepper.
  3. Brown the beef in batches for 3 to 4 minutes per side.
  4. Transfer each batch of browned beef to a plate.
  5. Add the onion and celery to the pot and cook over medium heat, stirring often, until softened, about 5 minutes.
  6. Stir in the garlic and tomato paste and cook for 1 minute.
  7. Sprinkle in the flour and cook, stirring, for 2 minutes.
  8. Gradually stir in the beef broth, scraping up any browned bits.
  9. Stir in the Worcestershire sauce, dried thyme, and bay leaf.
  10. Return the beef and any accumulated juices to the pot, and bring the liquid to a gentle boil.
  11. Cover and simmer over low heat for 1 to 1 1/2 hours, until the beef is nearly tender.
  12. Stir in the carrots and potatoes.
  13. Cover and simmer over low heat for 30 to 40 minutes, until the beef and vegetables are fork-tender and the gravy is thick.

Notes

For the thickest gravy, scrape up the browned bits as you stir in the broth. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a gluten-free option, use a gluten-free all-purpose flour blend.