American · stew
Classic Beef and Vegetable Stew
Beef chuck, potatoes, carrots, and tomatoes simmer into a thick red stew made for serving with bread.
Total time60 min
Hands-on20 min
Cleanuplow
Serves6
Cook
Make dinner
- 01
Brown beef in oil in two batches in a Dutch oven. Transfer to a plate.
- 02
Cook onion and carrots for 6 minutes. Stir in tomato paste for 1 minute.
- 03
Return beef and add potatoes, broth, thyme, 3/4 teaspoon salt, and pepper.
- 04
Cover and simmer until the beef and potatoes are tender, 40 to 45 minutes.
Make it work
Useful swaps
- Add frozen peas during the final 5 minutes.
- Use chicken thighs and chicken broth for a lighter stew.
Why this is a good weeknight call
It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
