Bowl of braised beef stew with tender chuck roast, carrots, Yukon Gold potatoes, and parsley in rich brown gravy, served beside crusty bread.

Braised Meat Stew

Name: Braised Meat Stew
Prep time: 20 min
Cook time: 190 min
Total time: 215 min
Ingredients: 2 tablespoons vegetable oil; 2 pounds boneless beef chuck roast; 1 yellow onion; 1 tablespoon Worcestershire sauce; 4 cups water; 4 carrots; 4 Yukon Gold potatoes; 1 teaspoon salt; ½ teaspoon black pepper; 2 tablespoons cornstarch; 2 tablespoons cold water

Slow braising turns the beef fork-tender before the potatoes and carrots finish in its savory broth. A smooth gravy brings the whole homestyle stew together in the bowl.

By Betty Lou Gardner3 hr 35 minUpdated 2026-08-25

This braised beef stew cooks down low and slow until the meat gets tender enough to pull apart with a fork. The potatoes and carrots soak up the savory broth while they simmer, and a simple cornstarch slurry finishes it into a rich gravy. It is probably why this always tastes better than it looks at first glance.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I think chuck roast works best for this because it softens up beautifully after a long simmer without drying out the way leaner meat sometimes can. Sometimes I use beef broth instead of water if I happen to have some already open, and the stew always tastes even better the next day once the gravy settles into everything overnight.