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Southern Beef Stew with Potatoes and Onion Gravy

Southern beef stew simmers beef chuck, Yukon Gold potatoes, and sliced onions in a rich onion gravy until the beef is fork-tender. Browning the beef first and finishing the stew uncovered creates a deeply flavored, thick gravy.
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Prep Time 25 minutes
Cook Time 2 hours 49 minutes
Resting 10 minutes
Total Time 3 hours 24 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Southern
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lb beef chuck cut into 1 1/2-inch cubes
  • 5 tbsp all-purpose flour divided
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 3 tbsp vegetable oil
  • 3 yellow onions medium, thinly sliced
  • 3 cloves garlic minced
  • 4 cup low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves
  • 2 lb Yukon Gold potatoes cut into 1 1/2-inch pieces

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Pat the beef dry with paper towels.
  2. In a bowl, mix 4 tablespoons flour with the salt and pepper; coat the beef in batches, shaking excess flour back into the bowl.
  3. Heat 2 tablespoons oil in a 6-quart Dutch oven over medium-high heat.
  4. Brown the beef in batches for 3 to 4 minutes per batch, adding the remaining 1 tablespoon oil after the first batch, then transfer the beef to a plate.
  5. Add the onions to the pot and cook over medium heat for 8 to 10 minutes, stirring occasionally, until softened and beginning to brown.
  6. Stir in the remaining 1 tablespoon flour and any flour left in the dredging bowl; cook for 1 minute.
  7. Stir in the garlic for 30 seconds.
  8. Gradually stir in the broth, Worcestershire sauce, and thyme, scraping up the browned bits.
  9. Add the bay leaves, beef, and any juices from the plate; bring to a gentle simmer.
  10. Cover and simmer over low heat for 1 1/2 to 2 hours, stirring occasionally, until the beef is nearly fork-tender; if it is still firm, continue simmering in 15-minute increments before adding the potatoes.
  11. Stir in the potatoes, cover, and simmer for 30 to 40 minutes, until the potatoes are tender and the beef is fork-tender.
  12. Remove the bay leaves and simmer uncovered for 5 to 10 minutes to thicken the gravy.
  13. Take the pot off the heat and let the stew rest for 10 minutes before serving.

Notes

Brown the beef in batches to build flavor and avoid crowding the pot. Refrigerate leftovers for 3 to 4 days; freezer-friendly for up to 3 months. For a gluten-free version, use a 1:1 gluten-free flour blend.