How Long To Cook Chuck Steak Casserole

Beef stew is a cold weather essential. Read on to get all the hot deets on this ultra-comforting stew.

Why Beef Chuck?

Two reasons: 1) It's cheap! 2) It gets more tender the longer it cooks. Some quick-cooking cuts of meat (like sirloin) would get tough after simmering for 30 to 45 minutes. The opposite is true with beef chuck. If you find your beef isn't tender after 45 minutes, continue simmering, adding more broth or water as needed.

A Note About Flour

Some people have told us that this recipe is missing flour. We respectfully disagree. There's no rule that beef stew needs a thickening agent. In fact, many recipes skip it, not just ours. 😉As the soup simmers, the potatoes give off plenty of starch, creating some of the most velvety broth we've ever had.

Wine Isn'tCompletelyNecessary

Wine adds a layer of rich complex flavor to your stew. If you don't have any leftover cooking wine on hand, your stew will be delicious without it—just sub in more beef stock! Word to the wise, though: open wine keeps for MONTHS in the fridge. (For cooking. For drinking... eh, not so much.) So yes, that half glass of Pinot from September will work just fine.

Have more leftover wine burning a hole in your fridge? Make our red wine poke cake!

Make-Ahead Potential

This recipe makes amazing leftovers. And yes, you can make it ahead! Cook all the way through step 6, then cool the stew to room temperature before refrigerating in a resealable container. Before serving, reheat in a large pot over medium-low heat.

Perfect Serving Suggestions

While beef stew is a perfect meal all onto itself we also love beef stew served in the most classic way, over some al dente egg noodles. Want something a little heartier? Try ladling a bit of stew over some garlic mash. Something untraditional? Make a beef stew sandwich with homemade bread!

Freezer Friendly

This stew also freezes well! When transferring to airtight containers, be sure to leave about 1/2" to 1" air above the stew to allow it to expand while freezing. This beef stew can last up to 3 months in the freezer.

Made this? Let us know how it went in the comment section below!

Editor's note: This intro was updated to add more information about the dish on October 4th, 2021.

Cal/Serv: 275

Yields: 8 servings

Prep Time: 0 hours 15 mins

Total Time: 1 hour 40 mins

1 tbsp.

vegetable oil

2 lb.

beef chuck stew meat, cubed into 1" pieces

1 tbsp.

extra-virgin olive oil

onion, chopped

carrots, peeled and cut into rounds

stalks celery, chopped

Kosher salt

Freshly ground black pepper

cloves garlic, minced

1/4 c.

tomato paste

6 c.

low-sodium beef broth

1 c.

red wine

1 tbsp.

Worcestershire sauce

1 tsp.

dried or fresh thyme leaves

bay leaves

1 lb.

baby potatoes, halved

1 c.

frozen peas

1/4 c.

freshly chopped parsley, for garnish

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In a large dutch oven or heavy-bottomed pot over medium heat, heat oil. Add beef and cook until seared on all sides, 10 minutes, working in batches if necessary. Transfer beef to a plate.
In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.
Add beef back to dutch oven then add broth, wine, Worcestershire sauce, thyme, and bay leaves.
Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef is tender, 30 to 45 minutes.
Add potatoes and simmer, covered, until potatoes are tender, 15 minutes.
Remove bay leaves. Stir in peas and cook until warmed through, 2 minutes. Season stew to taste with salt and pepper, then ladle into serving bowls and garish with parsley.

Nutrition (per serving): 275 calories, 28 g protein, 21 g carbohydrates, 3 g fiber, 4 g sugar, 9 g fat, 3 g saturated fat, 490 mg sodium

Dish, Food, Cuisine, Ingredient, Meat, Pot roast, Beef bourguignon, Galbijjim, Braising, Romeritos,

Kat Wirsing

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Lena Abraham Senior Food Editor Lena Abraham is the Senior Food Editor at Delish, where she develops and styles recipes for video and photo, and also stays on top of current food trends.

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