boiling ChartsDATASHEET // CT-BL-109
boilingSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Classic Beef Stew (Chuck, Yukon Golds, Carrots, Red Wine / Simmered) in the boiling
Specification: 2 lb chuck roast in 1.5-inch cubes simmered with carrots, potatoes, and red wine broth
Target Temp
195°F (91°C)
Stovetop Boil
Total Time
90–120 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
195°F (91°C)
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat boiling to 195°F (91°C). Prepare classic beef stew (chuck, yukon golds, carrots, red wine / simmered) (2 lb chuck roast in 1.5-inch cubes simmered with carrots, potatoes, and red wine broth).
2
Cook
Cook for 90–120 mins. Do not flip; allow surface to develop undisturbed.
3
Check & Rest
Beef cubes are fork-tender and vegetables are fully softened in rich, glossy gravy Confirm internal temperature reaches 195°F (91°C). Rest for 10 minutes before serving.
Verification Basis & Testing Rig
Beef Checkoff Stew Guidelines & America's Test Kitchen Stew Science
Pro Tip: Add carrots and potatoes during the final 35 minutes of simmering so they cook tender without disintegrating during the beef tenderizing phase.