Beef Chuck Stew
Recipe with Great Health Benefits!

  • Like 12
  • 3 Hours 38 Minutes
  • Serves 5
  • Medium
  • High
Beef Chuck Stew

Recipe's Ingredients

Adjust Servings:
1 Lb Beef Chuck tip or round roast
1 Tablespoon Vegetable Oil or shortening
3 Cups Water
1/2 Cup Cold Water
1 Teaspoon Salt
1/8 teaspoon Pepper
2 Medium Carrots
1 Large Potatoes
1 Medium Celery Stalk
1 Small Onion
1 Bay Leaves
1 Medium Green Bell Pepper
2 tablespoons All-purpose Flour

Nutritional information for Beef Chuck Stew

Saturated Fat

Beef Stew with beef chuck is a recipe with many advantages and very tasty. Learn how to make the greatest stew of all, how to refrigerate it, my recommendations for tough meat and a lot more. Check this beef chuck stew recipe for more info.

Did you Know?

The word "stew" is said to come from the old French word estuier, meaning to enclose. Most cultural groups have created a recipe for a special stew

  • Dairy-Free Recipes
  • Low-Fat Recipes


Steps for Beef Chuck Stew

7 Minutes

Cut the fat from the Beef

Cut and discard most of the fat from the beef. Cut the beef into 1-inch cubes.

17 Minutes

Cook the Beef

Heat the oil in the skillet over medium heat 1 to 2 minutes. Cook the beef in the oil about 15 minutes, stirring occasionally, until brown on all sides (Browning helps develop the flavor of the stew).

2 Hours 30 Minutes

Add the water, 1/2 teaspoon salt and the pepper into skillet with beef

Remove the skillet from the heat, then add the water, 1/2 teaspoon salt and the pepper. Heat to boiling over high heat. Once the mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover and cook 2 to 2 1/2 hours or until beef is almost tender.


Prepare the Vegetables

Peel the carrots, and cut into 1-inch pieces. Scrub the potato thoroughly with a vegetable brush, but do not peel. Cut the potato into 1 1/2-inch piece. Cut the bell pepper lengthwise in half, and cut out seeds and membrane. Cut the bell pepper into 1-inch pieces. Cut the celery into 1-inch pieces. Peel and chop the onion, then cut in half.

30 Minutes

Add the rest of veggies

Stir the vegetables, 1 teaspoon salt and bay leaf into the beef mixture. Cover and cook about 30 minutes or until vegetables are tender when pierced with a fork. Remove and discard the bay leaf.


Prepare the flour mixture

Shake the cold water and flour in a tightly covered jar or container. Gradually stir this mixture into beef mixture. Heat to boiling over high heat, stirring constantly. Continue boiling 1 minute, stirring constantly, until thickened.

Additional Info for Beef Chuck Stew


 Back to Recipe’s STEPS ↑


Beef Stew with beef chucks is a recipe with many advantages and very tasty. Besides the fact beef chuck is cheaper than sirloin, it gets more tender the longer it cooks. Other recipes with cuts of meat (like sirloin) would get tough after simmering for 30 minutes.

Content on this page…





About the Beef Stew Recipe

There’s no rule that beef stew needs a thickening agent like flour, but I like to add it for a greater taste, heft, and heartiness. Naturally, the beef stew will thicken a bit thanks to the starches in the potatoes and the dredging of the beef, but I always like to thicken it a little bit more. This Beef Stew Recipe is perfect for winter dishes, where cold weather is more supported by people with hot tea and/or stew. After you finished the cooking, delight yourself with a portion of this incredible stew.




Can I refrigerate the beef Chuck stew?

Almost any stew can be refrigerated, therefore, after you’ll be done with the cooking, let it lower the temperature at room temp., and then put it in the refrigerator. You can also store it in “one portion bags” to serve at lunch one by one. But, if you have a big family, don’t mind about the bags, store it in the same pot you have prepared it. Remember, this stew can be kept in the refrigerator for up to 5 days, but I do recommend to serve it within 3 days.





Tips to prepare a great beef stew:

  1. To save time, use a 16-ounce bag of frozen mixed vegetables instead of the carrots, potato, bell pepper, celery, and onion. There’s no need to thaw the vegetables; just stir them into the beef mixture in step 5.
  2. To save time, cut up the vegetables about 1 hour in advance, putting the potato pieces in cold water to keep them from turning brown.
  3. Essential Equipment for beef stew: 12-inch skillet or Dutch oven (about the 4-quart size).




Why Beef stew is healthy to eat?

While some stews do closely resemble soups, the difference tends to be the consistency, flavor, with less liquid and longer cooking time, the beef stew has a thicker, gravy-like texture. If adding the right vegetables, you’ll have a hearty and rich stew and also packed with fiber, vitamin A and beta carotene. On a stressful day, eating a bowl of beef stew or any other kind can help reduce your anxiety and calm your nervesStews or soups can also help boost your energy, which will improve your mood. No matter what health benefits you are looking for, beef stew is a great option that will support both a healthy body and mind.




Why is my beef stew tough?

This is happening because you are not cooking the stew long enough. Beef Chuck meat is your best bet for beef stew (like this recipe), but it’s also a pretty tough cut so it needs time to break down and become tender. If you want to rush the cooking process, the beef will be tough and chewy. My recommendation for this problem is to cook the beef stew to low heat and slow, for at least two hours.



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Susan Anne Dale

Hello there, I’m Susan Anne Dale | Mother, Wife, Cook, Entrepreneur. I do not remember exactly when I started to cook, but now I cannot imagine life without the magic of this wonderful art. I hope you will enjoy my recipes written in a modern cooking style.

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