Description
This classic beef stew, using broth plus vinegar, is hearty and deeply flavorful, perfect for any occasion. It combines tender beef, fork-tender veggies, and a rich gravy that comforts the soul, all without needing wine for depth.
Ingredients
Scale
2–2.5 lbs Boneless Beef Chuck Roast
1/4 cup All-Purpose Flour
1 tsp Salt
1/2 tsp Black Pepper
2 tbsp Olive Oil
2 medium Yellow Onions
4-5 cloves Garlic
3 large Carrots
2 large Celery Stalks
2-3 medium Russet Potatoes
2 tbsp Tomato Paste
4 cups Beef Broth
1 tbsp Worcestershire Sauce
1 tsp Dried Thyme
2 Dried Bay Leaves
2 tbsp Apple Cider Vinegar
1/4 cup Fresh Parsley
Instructions
- Prep Your Beef: Pat beef chuck roast cubes dry, then coat with flour, salt, and black pepper
- Sear for Flavor: Heat olive oil in a pot; sear the beef in batches until browned
- Sauté the Aromatics: In the same pot, cook onions until softened, then add garlic, carrots, and celery
- Boost the Umami: Stir in tomato paste and cook for a couple of minutes
- Deglaze and Simmer: Pour in beef broth, scrape the pot, and add Worcestershire sauce, thyme, and bay leaves. Return beef to the pot
- Low and Slow Cooking: Cover and cook for 1.5 to 2 hours on low heat
- Add Potatoes & Vinegar: Stir in cubed potatoes and apple cider vinegar, recovering and cooking for another 30-45 minutes
- Serve It Up: Remove bay leaves, adjust seasoning, garnish with parsley, and serve
Notes
This stew is forgiving and can be customized with different vegetables or beef cuts as desired.
- Prep Time: 20 mins
- Cook Time: 2 hours
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 6g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: unknown
- Trans Fat: unknown
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 40g
- Cholesterol: unknown