Description
A hearty, one-pot beef stew featuring tender chunks of chuck roast and earthy mushrooms in a thick, savory brown gravy.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp vegetable oil
- 8 oz cremini mushrooms, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 3 large carrots, sliced into rounds
- 1 lb gold potatoes, cubed
Instructions
- Toss the beef cubes with flour, salt, and pepper until evenly coated.
- Heat oil in a large pot over medium-high heat. Brown the beef in batches until a dark crust forms, then remove and set aside.
- In the same pot, sauté the sliced mushrooms until golden brown. Add the onion and garlic, cooking until softened.
- Pour in 1/2 cup of beef broth and scrape the bottom of the pot to release the browned bits.
- Return the beef to the pot. Stir in the remaining beef broth, Worcestershire sauce, and thyme.
- Cover and simmer on low heat for 90 minutes.
- Stir in the carrots and potatoes. Cover and simmer for another 30-45 minutes until vegetables are tender.
- Remove the lid and simmer for 10-15 minutes if a thicker gravy is desired.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American