Description
This Hearty Classic Beef Stew is comfort food at its finest—tender chunks of beef, soft vegetables, and a rich, savory broth slow-simmered to perfection. Whether you’re cooking it on the stovetop or in a slow cooker, this one-pot wonder is perfect for cozy family dinners, meal prep, or freezing for later.
Ingredients
- 2 lbs beef chuck, cut into bite-sized cubes
- Salt and black pepper, to taste
- 1/4 cup flour (for dredging)
- 2 tbsp olive oil or vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 3 carrots, peeled and sliced
- 3 potatoes, peeled and cubed
- 2 celery stalks, chopped
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- 1 tsp dried thyme
- Fresh parsley, chopped (for garnish)
Instructions
- Season beef with salt and pepper. Dredge lightly in flour.
- In a large pot or Dutch oven, heat oil over medium-high heat. Sear beef in batches until browned. Set aside.
- In the same pot, sauté onion, garlic, and tomato paste until onions are soft and tomato paste deepens in color.
- Return beef to the pot. Add carrots, potatoes, celery, beef broth, and Worcestershire sauce.
- Add bay leaves and thyme. Bring to a simmer, then cover and cook on low heat for 2 to 2½ hours, until beef is tender.
- Remove bay leaves. Adjust seasoning with salt and pepper. Garnish with parsley and serve.
Notes
- Add mushrooms or parsnips for extra depth.
- For a thicker stew, mash a few potatoes near the end of cooking.
- Substitute turnips or cauliflower for potatoes to make it low-carb.
- A splash of red wine enhances the richness of the broth.
- Freezer-friendly and even more flavorful the next day.
