Description
This hearty Beef Stew recipe is a comforting one-pot meal that is perfect for a cozy night in. Tender beef, flavorful vegetables, and savory broth come together to create a delicious dish that will warm you up from the inside out.
Ingredients
Scale
For the Beef Stew:
- 2 pounds beef chuck roast, cut into 1½-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 4 carrots, peeled and sliced
- 3 medium potatoes, peeled and diced
- 2 celery stalks, sliced
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Heat the olive oil: In a large pot or Dutch oven over medium-high heat.
- Brown the beef: Season beef with salt and pepper, then brown in batches. Transfer browned beef to a plate.
- Cook onions and garlic: In the same pot, cook onion until softened, then add garlic.
- Add flour and broth: Sprinkle in flour, stir, then add tomato paste and gradually pour in beef broth.
- Season and simmer: Add Worcestershire sauce, thyme, bay leaves, and return beef to the pot. Simmer covered for 1½ hours.
- Add vegetables: Add carrots, potatoes, and celery. Simmer uncovered for 30–40 minutes until tender.
- Adjust and serve: Remove bay leaves, adjust seasoning, and garnish with parsley before serving.
Notes
- This stew tastes even better the next day.
- Serve with crusty bread or over mashed potatoes for a heartier meal.
- For added depth, deglaze the pan with a splash of red wine before adding the broth.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 410
- Sugar: 5g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg
