Beef Stew Recipe

6 servings


3 hours 5 minutes

total time


3 cups low-sodium beef broth

3 tablespoons flour or gluten-free flour

3 tablespoons tomato paste

Kosher salt and black pepper

2 1/2 pounds boneless chuck roast

1 1/2 cups yukon gold potatoes (peeled and diced into 1 inch pieces)

1 1/2 cups carrots (sliced 1/2 inch thick diagonal, from 3 to 4 medium carrots)

1 cup chopped celery (from 3 ribs)

1 medium onion (cut into 1/2 inch pieces)

4 ounces white button mushrooms (quartered)

3 sprigs fresh thyme

2 bay leaves

1/2 cup frozen peas (thawed)


Preheat oven to 375F.

Combine broth, flour, tomato paste, 1 1/4 teaspoons kosher salt and 1/4 teaspoon black pepper in a blender and blend until smooth.

Heat a large Dutch oven over high heat, spray with oil and brown the beef on all sides in two batches. Set beef aside, then spray the pot again. Add the carrots, celery and onions and brown, stirring about 5 minutes. Return the beef to the pot with any juices.

Add the potatoes, mushrooms, thyme and bay leaves and pour the broth on top. Cover and bake 2 1/2 hours, (check to be sure it has enough liquid after 2 hours) until the meat and vegetables are tender.

Remove from oven, discard the thyme and bay leaves, stir in the peas and let them sit 1 minute until heated through. Taste for salt and adjust as needed.


Serving Size

1 1/2 cups (scant)


439 kcal

Total Fat

22 g

Saturated Fat

9.5 g

Unsaturated Fat


Trans Fat



130.5 mg


482.5 mg

Total Carbohydrate

20.5 g

Dietary Fiber

4 g

Total Sugars

7.5 g


40.5 g

6 servings


3 hours 5 minutes

total time
Start Cooking