Sunday Best Beef Stew

Beef, potatoes, carrots, and celery in a rich brown gravy in a large pan.

This old-fashioned Sunday Best Beef Stew recipe has tender beef, potatoes, carrots, and celery simmered slowly on the stovetop in a rich, savory gravy.

Prep Time 20

Cook Time 3 30

Total Time 3 50

Course Main Course

Cuisine American

Servings Servings

Author Jan Nunes

Equipment

6 to 8-Quart Heavy-Bottomed Pot or Deep Pan with a Lid, such as a Nonstick Everything Pan or Enameled Cast-Iron Pot

Ingredients

3 Pounds Beef Stew Meat Preferably Chuck, Cut into ¾- to 1-inch cubes
1 Teaspoon Salt
¼ Cup Wondra Flour Sauce and Gravy Flour
¼ Cup Safflower Oil Divided, Plus More If Needed
1 Large Sweet Yellow Onion Peeled, Cut in Half and each Half Cut into 6 Wedges
1 Tablespoon Brown Sugar
2 Tablespoons Tomato Paste
1 Tablespoon Worcestershire Sauce
1 Bay Leaf
1 Quart Beef Stock No Salt Added or Low Sodium
½ Teaspoon Freshly Ground Black Pepper Optional
3 Cups Carrots Peeled and Cut in 1” Chunks
3 Cups Small Golden or Red Potatoes Cut into Bite-Size Pieces
1 ½ Cups Celery Cut in 1” Chunks

Instructions

Dry and Dredge the Beef. Remove the beef from the packaging and dry it well with a paper towel or clean kitchen towel. Drying the meat is essential for achieving deep browning when the meat is seared. Cut any unusually large pieces into ¾- to 1-inch cubes so the beef cooks evenly. Sprinkle the meat with salt and Wondra Flour, coating all sides. Shake off excess flour.
3 Pounds Beef Stew Meat, 1 Teaspoon Salt, ¼ Cup Wondra Flour
Brown the Beef and Onion. In a 6 to 8-quart heavy-bottomed pot or deep pan, heat about half of the oil over medium heat. When the oil is shimmering, add the beef in a single, uncrowded layer. Brown the beef in batches, turning the pieces to brown all sides and adding more oil as needed between batches. Transfer each browned batch to a plate. Set the browned beef aside for later.
Add the onion wedges to the remaining oil and beef drippings, adding a little more oil only if the pan is dry. Cook 5 to 7 minutes or until the onion is lightly browned and translucent.
¼ Cup Safflower Oil, 1 Large Sweet Yellow Onion
Make the Gravy Base. Add the brown sugar, tomato paste, Worcestershire sauce, and bay leaf. Cook, stirring constantly, for 1 to 2 minutes, until the tomato paste darkens slightly and the mixture is fragrant. Slowly add the beef stock while scraping the bottom of the pan to loosen the flavorful browned bits.
Return the browned beef and all accumulated juices to the pan. Bring to a boil, reduce the heat to maintain a gentle simmer, and set the lid slightly ajar. Simmer for 2 hours, stirring occasionally, until the meat is nearly fork-tender and the stock has reduced by approximately half.
Taste the gravy and add more salt if needed and black pepper if desired.
1 Tablespoon Brown Sugar, 2 Tablespoons Tomato Paste, 1 Tablespoon Worcestershire Sauce, 1 Bay Leaf, 1 Quart Beef Stock, ½ Teaspoon Freshly Ground Black Pepper
Add the Vegetables. Add the carrots and simmer for 30 minutes. Add the potatoes and simmer for another 15 minutes. Add the celery and continue simmering for about 15 minutes, until all the vegetables are tender and the celery is still bright green.
It is important to add the vegetables in stages. The carrots require the longest cooking time and the celery the shortest. Adding them in stages allows each vegetable to become tender without overcooking the others.
3 Cups Carrots, 3 Cups Small Golden or Red Potatoes, 1 ½ Cups Celery
Serve. Remove the bay leaf. Taste once more and add additional salt only if needed. Serve and enjoy!

Notes

Bay Leaf: Always remove the whole bay leaf before serving. Bay leaves remain stiff after cooking and can be a hazard if accidentally eaten.

My Top Tip

♡ Be sure to pat the beef dry. This encourages a good sear and the foundation of great flavor.

Make-Ahead & Storage

Make-Ahead: This Sunday Best Beef Stew is better the day after you make it, when all of the ingredients have had time to blend.

Storage: Store the stew in a sealed airtight container in the refrigerator for up to 4 days or in the freezer for up to 6 weeks.

Nutrition

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