Hearty Beef Stew
A comforting classic beef stew that is rich, savory, and perfect for chilly evenings.
Servings: 6 servings
Equipment
- Large Pot or Dutch Oven
Ingredients
Beef
- 2 pounds beef chuck roast, cut into 1-inch cubes Ideal for stewing as it becomes tender during cooking.
Vegetables
- 3 tablespoons vegetable oil Used for browning the beef.
- 1 large onion, diced Adds sweetness and depth.
- 3 cloves garlic, minced Provides rich flavor.
- 4 cups beef broth Foundation of the stew.
- 3 large carrots, sliced Adds natural sweetness.
- 3 medium potatoes, diced Provides heartiness.
- 2 stalks celery, chopped Contributes crunch.
- 1 tablespoon tomato paste Deepens flavor.
- 1 teaspoon dried thyme Classic herb for beef.
- 1 teaspoon dried rosemary Adds woodsy note.
- 2 leaves bay leaves Infuses complexity.
- to taste salt and pepper Essential for flavor.
Garnish
- 1 tablespoon fresh parsley, chopped For garnish.
Instructions
- 1. Prepare your ingredients: Cut beef, dice onion, mince garlic, slice carrots, dice potatoes, and chop celery.
- 2. Heat vegetable oil in a large pot over medium-high heat. Brown beef cubes in batches for 4-5 minutes.
- 3. Remove beef and sauté onion for 3-4 minutes until translucent. Add garlic and cook for 1 minute.
- 4. Stir in tomato paste and cook for 2 minutes. Return beef to the pot.
- 5. Pour in beef broth, scraping the bottom to deglaze.
- 6. Add carrots, potatoes, celery, thyme, rosemary, and bay leaves. Stir to combine.
- 7. Bring to a gentle boil, reduce heat to low, cover, and simmer for 2 to 2.5 hours until beef is tender.
- 8. Season with salt and pepper, remove bay leaves, and serve hot garnished with parsley.
Notes
For variations, consider adding different vegetables or herbs, or serve with crusty bread or mashed potatoes.