Beef Stew

Ingredients

• 2 lbbeef chuck, cubed$11.55
• 1.5 lbYukon Gold potatoes, cubed$2.52
• 3 eachcarrots, chunked$1.27
• 1 eachyellow onion, diced$0.95
• 2 eachcelery stalks, diced$0.34
• 4 cupbeef broth$2.03
• 2 tbsptomato paste$0.25
• 0.25 cupall-purpose flour$0.07
• 2 tbspolive oil$0.41
• 1 tbspfresh thyme$0.38
• 2 eachbay leaves$0.13
• 1.5 tspkosher salt$0.02
• 0.5 tspblack pepper$0.06
• Total for 4 servings$19.98

Most of the cost is beef chuck, cubed ($11.55) and yukon gold potatoes, cubed ($2.52). With oil, spices and staples already at home, the shop drops to about $17.20. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Pat the beef chuck dry with paper towels and season evenly with 1 teaspoon of the kosher salt and the black pepper.
2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in a single layer and sear without moving for 3 to 4 minutes per side until deeply browned on all sides, about 8 to 10 minutes total, then transfer to a plate.
3. Reduce the heat to medium, add the yellow onion and celery stalks to the remaining fat in the pot, and cook for 4 to 5 minutes until softened. Stir in the tomato paste and all-purpose flour, cooking and stirring constantly for 1 to 2 minutes until the flour is lightly toasted and no longer white.
4. Gradually pour in the beef broth while scraping up all browned bits from the bottom of the pot. Return the browned beef and accumulated juices to the pot, then add the fresh thyme, bay leaves, and the remaining 1/2 teaspoon kosher salt.
5. Bring the liquid to a boil, then immediately turn the heat down to low, cover tightly with a lid, and simmer gently for 1 hour and 15 minutes until the beef is starting to turn tender.
6. Add the Yukon Gold potatoes and carrots to the pot, submerging them into the braising liquid. Cover and continue to simmer over low heat for 35 to 40 minutes until both the vegetables and the beef are tender when pierced with a fork.
7. Remove the lid and fish out and discard the bay leaves. Let the stew sit off the heat for 5 minutes so the sauce settles and thickens slightly.
8. Taste and season with additional salt if needed, then ladle generous portions of the hot beef, vegetables, and gravy into wide shallow bowls.