A Hearty Fall Beef Stew Worth Coming Home To

There is a specific kind of cold — the first real one of the fall — that calls for exactly one thing: a pot of beef stew on the stove all afternoon. This is the version we make at home, built around a cut most people walk right past in the case.

Start with the right cut

Skip the pre-cut "stew meat" trays and ask for a whole chuck roast instead. Chuck has the connective tissue and marbling that breaks down into a silky, rich broth during a long braise — cuts that are already lean and cubed will only turn dry and chewy over that much time on the stove.

From the Case

Beef Chuck Roast

Ask us to cube it for you at the counter — we are happy to save you the knife work.

$8.99/lb

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The stew, step by step

1. 1

   Sear hard, in batches

   Pat the beef dry, salt it well, and sear in a hot Dutch oven a few pieces at a time. Crowding the pot steams the meat instead of browning it — and that browning is most of your flavor.

2. 2

   Build the base

   Soften onions, carrots, and celery in the rendered fat, then deglaze with a splash of red wine or beef broth, scraping up every browned bit from the bottom of the pot.

3. 3

   Braise low and slow

   Cover the beef with broth, bring to a bare simmer, and cook covered at 300°F for 2.5 to 3 hours. It is done when a fork slides into the meat with almost no resistance.

4. 4

   Add the potatoes late

   Stir in potatoes and any quick-cooking vegetables in the final 30–40 minutes so they hold their shape instead of turning to mush.

5. 5

   Rest it, then reheat it

   Stew always tastes better the next day. Let it cool, refrigerate overnight, and reheat gently — the flavors keep deepening.

“Stew is not a fast recipe, and that is the whole point. Give the pot time and it pays you back.”

— Dale Crystal

Come by the counter this week and ask for a chuck roast cubed for stew — we will cut it fresh while you wait. Add a loaf of bread from the bakery case and dinner is done.