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Best Chuck Roast Beef Stew Recipe

Treat your family to this classic beef stew for dinner next Sunday! It features tender beef, perfectly cooked carrots, and potatoes and bakes up beautifully in the oven.
Prep Time20 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 50 minutes
Servings: 8 servings
Author: Izzy

Ingredients

  • 3 pounds beef chuck roast trimmed and cut into 2 inch cubes
  • 3 tablespoons olive oil
  • 2 tablespoons minced garlic
  • 2 medium onions chopped
  • 1 cup red wine
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 2 tablespoons balsamic vinegar
  • 1 bay leaf
  • 1/4 cup flour
  • 2 teaspoons dried thyme
  • 2 teaspoons salt see note
  • 1 teaspoon pepper
  • 3 large carrots sliced
  • 1 pound baby potatoes
  • fresh parsley minced - optional

Instructions

  • Preheat oven to 325°F. Set aside a 5-7 quart heavy ovenproof pot.
  • Pat dry the beef with paper towels, and cut into 2-inch cubes.
  • Place pot over medium-high heat. When hot, add 1 tablespoons olive oil and enough beef to fit in a single layer with some space in between.
  • Let the meat brown for 2 minutes, then turn the pieces to brown for another 2 minutes. Remove to a plate, and repeat with remaining oil and beef.
  • Add the onions and garlic to the pan and sauté for 3 minutes using a wooden spoon and scraping the browned bits from the bottom of the pan.
  • Add the browned beef, red wine, broth, tomato paste, balsamic vinegar, flour, thyme, bay leaf, salt and pepper. Stir to combine.
  • Cover and place in the middle of the preheated oven to braise for 2 hours until the meat is tender and the sauce thickens.
  • Remove the pot from the oven and add the potatoes and carrots. Return to the oven for 30 minutes more.
  • Garnish with optional parsley. Serve and enjoy!