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Cozy Beef Stew: Best Budget Family Dinner Recipe

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A hearty, budget-friendly beef stew made with affordable chuck roast, simple vegetables, and a rich, savory gravy. This foolproof recipe delivers deep flavor with minimal effort, perfect for busy weeknights and sure to please even picky eaters.

Ingredients

Scale
  • 2 pounds (900g) beef chuck or stew meat, cut into 1-inch cubes
  • 2 tablespoons (30ml) olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 cloves garlic, minced
  • 4 medium carrots, peeled and cut into chunks (about 2 cups)
  • 3 medium Yukon Gold potatoes, cubed (about 2 cups)
  • 2 stalks celery, sliced (about 1 cup)
  • ¼ cup (30g) all-purpose flour
  • 4 cups (960ml) beef broth, low-sodium preferred
  • 2 tablespoons (30g) tomato paste
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 tablespoon (15ml) red wine vinegar
  • Salt and black pepper to taste
  • Optional: 1 cup (150g) frozen peas

Instructions

  1. Prep the ingredients: Cut the beef chuck into 1-inch cubes, pat them dry with paper towels, and season generously with salt and pepper. In a small bowl, toss the beef with the flour until evenly coated. Set aside. Dice the onion, mince the garlic, and chop the carrots, celery, and potatoes into even-sized chunks.
  2. Brown the meat: Heat the olive oil in your Dutch oven over medium-high heat until it shimmers. Add the beef in a single layer—don’t crowd the pot. Work in two batches if needed. Let the meat sear undisturbed for 3-4 minutes until a deep brown crust forms. Flip each piece with tongs and brown the other side for another 2-3 minutes. Transfer the browned beef to a plate and set aside.
  3. Sauté the aromatics: Reduce the heat to medium. Add the diced onion to the pot and cook, stirring occasionally, for 4-5 minutes until softened and translucent. Scrape up any browned bits from the bottom of the pot. Add the minced garlic and cook for 1 minute more, until fragrant.
  4. Build the base: Stir in the tomato paste and cook for 2 minutes, stirring constantly. Sprinkle in the dried thyme and give it a quick stir.
  5. Deglaze the pot: Pour in about ½ cup of the beef broth and use your wooden spoon to scrape up every last bit of browned goodness from the bottom of the pot. Let it simmer for a minute, then add the remaining broth, Worcestershire sauce, and bay leaves.
  6. Simmer the stew: Return the browned beef and any accumulated juices to the pot. Bring the liquid to a gentle boil, then reduce the heat to low. Cover the pot with the lid slightly ajar and let it simmer for 1 hour.
  7. Add the vegetables: After 1 hour, add the carrots, potatoes, and celery to the pot. Stir everything together, cover again, and continue simmering for another 45 minutes to 1 hour, or until the beef is fork-tender and the vegetables are soft but not mushy. If the stew looks too thin, remove the lid for the last 15 minutes to let some liquid evaporate.
  8. Finish and season: Remove the bay leaves and discard them. Stir in the red wine vinegar. Taste and adjust salt and pepper as needed. If using frozen peas, stir them in now and let them warm through for 3-4 minutes.
  9. Rest and serve: Turn off the heat and let the stew sit for 5-10 minutes before serving. Ladle into bowls and serve with crusty bread or over mashed potatoes.

Notes

For best results, make this stew a day ahead—the flavors deepen overnight. If the stew is too thin, make a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water, then stir into the simmering stew and cook for 5 minutes. Don’t rush the browning step; it’s crucial for flavor. Let the stew rest before serving to allow the gravy to settle.

Nutrition

Keywords: beef stew, budget dinner, family dinner, comfort food, easy stew, hearty stew, winter recipe, one-pot meal

Find it online: https://ovenmila.com/cozy-beef-stew-best-budget-family-dinner-recipe/