Quick Beef Stew Without Flour or Cornstarch

Ingredients

• 2 lb beef chuck, cut into 1–1.5 inch cubes
• Salt and freshly ground black pepper
• 2 tbsp vegetable oil or neutral oil
• 2 tbsp unsalted butter
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup red wine (optional) or extra beef broth
• 4 cups beef broth, preferably low-sodium
• 2 bay leaves
• 1 tsp dried thyme or 2–3 sprigs fresh thyme
• 3 medium carrots, cut into 1-inch pieces
• 3 medium potatoes, peeled and cut into 1-inch pieces
• 2 tbsp unsalted butter (to finish)
• 2 tbsp chopped fresh parsley, for garnish

Equipment

• Heavy-bottomed Dutch oven or large pot
• Wooden spoon or spatula
• Knife and cutting board
• Ladle
• Optional: Instant Pot/pressure cooker or slow cooker

Instructions

1. Pat beef dry and season generously with salt and pepper. Dry meat browns better — work in batches so pieces aren’t crowded.
2. Heat oil in a Dutch oven over medium-high heat. Brown the beef in batches, 3–4 minutes per side, creating a deep brown crust. Transfer browned beef to a plate.
3. Reduce heat to medium, add 2 tbsp butter. Add onion and sauté until softened and lightly golden, about 5 minutes. Add garlic and cook 30 seconds.
4. Stir in tomato paste and cook 1–2 minutes until it darkens — this boosts flavor. Deglaze the pan with wine or a splash of broth, scraping up the fond from the bottom.
5. Return beef to the pot. Add beef broth, bay leaf, and thyme. Bring to a gentle simmer, then reduce heat to low. Cover and simmer until beef is tender, about 1.5–2 hours on the stovetop.
6. About 30 minutes before the end of cooking, add carrots and potatoes. Continue to simmer until vegetables and beef are tender.
7. Thicken without flour or cornstarch: remove 1–2 cups of potatoes and carrots to a bowl and mash them roughly, then stir the mash back into the stew to naturally thicken the liquid. Alternatively, simmer uncovered for 10–20 minutes to reduce the broth to desired consistency.
8. Finish by whisking in 2 tbsp butter until melted and glossy. Skim excess fat from the surface if desired. Taste and adjust seasoning with salt and pepper.
9. Garnish with chopped parsley and serve over mashed potatoes, buttered egg noodles, or with crusty bread.

Nutrition Estimate (per serving)

• Calories: ~450 kcal
• Protein: 34 g
• Fat: 24 g
• Carbohydrates: 22 g
• Fiber: 3 g
• Sodium: varies by broth used

Serving Ideas

• Serve over creamy mashed potatoes or buttered egg noodles for a hearty meal.
• Offer crusty bread to soak up the glossy broth.
• Top with chopped parsley or a dollop of sour cream for richness.