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Black Marble

New England Beef Stew

Updated: May 26

"Classic Homemade Beef Stew that Mom used to make. This recipe is so easy to make and so heavenly. A one-pot meal that’s hearty, flavorful and loaded with tender beef morsels, potatoes, and carrots. Cooked in a rich and savory sauce, this beef stew recipe is comfort food at its best."

New England Beef Stew

Servings – 6 Prep Time – 15 Minutes Cook Time – 2 Hours 30 Minutes


  • 2 lbs beef chuck roast cut into 2-inch chunks, excess fat removed

  • 1 teaspoon salt

  • 1/2 teaspoon coarsely black pepper

  • 2 Tablespoon all-purpose flour

  • 2 Tablespoon olive oil

  • 1/2 yellow onion chopped, large

  • 4 garlic cloves minced

  • 2 Large carrots, cut into 2-inch chunks

  • 2 yukon gold potatoes diced into 2-inch pieces

  • 2 cups beef broth

  • 1/4 cup tomato paste

  • 1 Tablespoon worcestershire sauce

  • 1 bay leaves

  • 2 teaspoon thyme or parsley leaves to garnish


Preheat oven to 325°.

Season the beef chunks on all sides with salt and pepper. Sprinkle the flour over and toss the seasoned beef to coat it on all sides.

Heat the olive oil in a large Dutch oven over medium heat. Brown the beef in batches, on all sides, for 3-4 minutes per batch. Don’t worry about cooking the beef all the way through at this stage. Transfer the browned beef to a plate and set aside.

Add the onions, garlic, and carrots to the Dutch oven, and cook, stirring occasionally, for 2-3 minutes, or until slightly browned.

Add the potatoes, beef broth, tomato paste, bay leaf, thyme, and Worcestershire sauce, and use a wooden spoon to scrape the browned bits from the bottom of the pot.

Bring the mixture to a simmer, stirring, and return the beef to the pot. Cover the Dutch oven, and transfer to the preheated oven.

Cook the stew for 2-2.5 hours, or until the beef is very tender.

Remove the bay leaf. Taste the stew and season with additional salt and pepper, if necessary.

Serve warm with crusty Italian/French bread.


You may add an additional 1-2 cups of water or more broth if you like to have more broth on your stew.

You can also add in 1 cup of frozen peas if desired.


Calories: 383kcal | Carbohydrates: 14g | Protein: 32g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 936mg | Potassium: 972mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2223IU | Vitamin C: 12mg | Calcium: 67mg | Iron: 6mg

"This simple and healthy beef stew recipe can easily be made in an instant pot, slow cooker, in the oven, or on a stovetop."

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

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