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Game-Day Beef Stew: The Best Easy Crowd-Pleaser

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This hearty beef stew, born from a kitchen mishap, is the ultimate crowd-pleaser for game day. Tender chuck roast, vegetables, and a rich, deeply flavorful broth come together in one pot for a comforting meal that will have everyone asking for the recipe.

Ingredients

Scale
  • 3 pounds beef chuck roast, cut into 2-inch cubes
  • 1/4 cup all-purpose flour
  • 3 tablespoons olive oil
  • 2 large yellow onions, diced
  • 4 garlic cloves, minced
  • 3 tablespoons tomato paste
  • 1 cup dry red wine (Cabernet or Merlot)
  • 4 cups low-sodium beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 4 large carrots, peeled and cut into chunks
  • 3 medium Yukon Gold potatoes, peeled and cubed
  • 1 cup frozen peas
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Prep the beef (10 minutes): Pat the chuck roast cubes dry with paper towels. Season generously with salt and pepper, then toss with the flour until evenly coated. Shake off any excess flour.
  2. Brown the beef (15-20 minutes): Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Working in batches, add the beef cubes in a single layer. Let them brown without moving for 3-4 minutes per side until a deep golden crust forms. Use tongs to flip. Transfer each batch to a plate.
  3. Sauté the aromatics (5 minutes): Reduce heat to medium. Add the remaining 1 tablespoon of olive oil. Add the diced onions and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Add the tomato paste (2 minutes): Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly.
  5. Deglaze the pot (2 minutes): Pour in the red wine and use a wooden spoon to scrape up the browned bits from the bottom of the pot. Let the wine simmer for 2 minutes to reduce slightly.
  6. Add the liquids and seasonings (5 minutes): Return the beef to the pot along with any accumulated juices. Pour in the beef broth and Worcestershire sauce. Add the dried thyme and bay leaves. Stir well and bring to a gentle simmer.
  7. Simmer the stew (1.5 hours): Reduce heat to low, cover the pot with the lid slightly ajar, and let it simmer gently for 1 hour. Stir occasionally.
  8. Add the vegetables (45 minutes): After 1 hour, add the carrots and potatoes to the pot. Stir, cover again, and continue simmering for another 45 minutes until the vegetables are fork-tender and the beef is meltingly soft.
  9. Finish with peas (5 minutes): Remove the bay leaves and discard. Stir in the frozen peas and let them warm through for about 5 minutes. Taste and adjust seasoning with more salt and pepper if needed.
  10. Rest and serve (10 minutes): Turn off the heat and let the stew sit for 10 minutes before serving. Garnish with fresh parsley if desired.

Notes

For a gluten-free version, skip the flour coating and use a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) stirred in during the last 10 minutes of cooking. The stew tastes even better the next day. If the stew is too thin, mash a few potato cubes against the side of the pot to release their starch and thicken the broth.

Nutrition

Keywords: beef stew, game day, comfort food, one pot, crowd pleaser, hearty stew, beef chuck, slow cooked

Find it online: https://perkypan.com/game-day-beef-stew-the-best-easy-crowd-pleaser/