Creamy Beef Stew with Potatoes and Vegetables
Tender chuck roast, buttery potatoes, carrots, mushrooms and peas simmer in a rich, creamy homemade gravy. This hearty one-pot creamy beef stew is the perfect cozy family dinner.
- Prep Time: 25 minutes
- Cook Time: 2 HOURS 30 MINUTES
- Total Time: 2 hours 55 minutes
- Yield: 6 SERVINGS 1x
- Category: DINNER | SOUP
- Method: STOVETOP
- Cuisine: American
Ingredients
Scale
- 2½ pounds boneless beef chuck roast, cut into 1½-inch pieces
- ⅓ cup all-purpose flour
- 1½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil, divided
- 2 tablespoons butter
- 1 large yellow onion, diced
- 3 medium carrots, peeled and cut into thick slices
- 2 celery stalks, sliced
- 8 ounces cremini or baby bella mushrooms, sliced
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 4 cups low-sodium beef broth, divided
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 bay leaf
- 1½ pounds Yukon Gold potatoes, cut into 1-inch pieces
- ¾ cup heavy cream
- 1 cup frozen peas
- Additional salt and black pepper, to taste
- Chopped fresh parsley, for garnish, optional
Instructions
- Prepare the beef.
Pat the beef dry with paper towels. Add it to a large bowl with the flour, kosher salt and black pepper. Toss until the beef is evenly coated. - Brown the first batch.
Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Add half of the beef in a single layer. Cook for 3 to 4 minutes, turning the pieces as needed to brown several sides. Transfer the beef to a plate. - Brown the remaining beef.
Add the remaining tablespoon of olive oil to the pot. Brown the second batch of beef and transfer it to the plate. - Cook the vegetables.
Reduce the heat to medium and add the butter. Add the onion, carrots, celery and mushrooms. Cook for 7 to 8 minutes, stirring occasionally, until the vegetables begin to soften and the mushrooms release their moisture. - Add the aromatics.
Stir in the garlic and tomato paste. Cook for 1 minute, stirring constantly. - Deglaze the pot.
Pour 1 cup of beef broth into the Dutch oven. Use a wooden spoon to scrape the browned pieces from the bottom of the pot. - Build the stew.
Return the browned beef and any accumulated juices to the pot. Add the remaining beef broth, Worcestershire sauce, Dijon mustard, thyme, rosemary and bay leaf. Stir to combine. - Simmer the beef.
Bring the stew to a gentle boil. Reduce the heat to low, cover and simmer for 1½ hours. Stir occasionally and keep the stew at a gentle simmer. - Add the potatoes.
Stir in the potatoes. Cover and continue simmering for 30 to 40 minutes, or until the beef and potatoes are fork-tender. - Make the stew creamy.
Remove and discard the bay leaf. Reduce the heat to low and stir in the heavy cream and frozen peas. - Finish cooking.
Cook gently for another 5 to 10 minutes, stirring occasionally. Do not allow the stew to boil after adding the cream. - Season and serve.
Taste and add additional salt and pepper as needed. Garnish with chopped fresh parsley and serve warm.
Notes
- Chuck roast is the best choice because it becomes tender and flavorful during slow cooking.
- Cut the beef and vegetables into evenly sized pieces for consistent cooking.
- Pat the beef dry and brown it in batches. Overcrowding the pot will cause it to steam instead of developing a browned crust.
- If the beef is still tough after the suggested cooking time, continue simmering it in 15-minute intervals until tender.
- Add the potatoes after the beef has partially cooked so they do not become overly soft.
- Lower the heat before adding the heavy cream. Boiling a cream-based stew can cause the sauce to separate.
- Half-and-half can replace the heavy cream, although the gravy will be slightly thinner.
- Mushrooms can be omitted without making any other changes.
Optional Thickening Instructions
If you prefer a thicker gravy, whisk together:
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Stir the mixture into the stew after the beef and potatoes are tender but before adding the heavy cream. Simmer for 2 to 3 minutes, or until thickened.
Storage
Let leftover stew cool before transferring it to an airtight container. Refrigerate for up to four days.
Reheat gently on the stovetop over medium-low heat or in the microwave. Add a splash of beef broth or cream if the gravy becomes too thick.
Find it online: https://www.firsthomelovelife.com/creamy-beef-stew/