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Beef Stew

A comforting classic with rich flavor and tender beef simmered with hearty vegetables.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 lbs beef chuck cut into 1-inch cubes
  • 3 tbsp olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 4 cups beef broth
  • 2 large carrots sliced
  • 2 large potatoes diced
  • 1 cup celery sliced
  • 2 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp tomato paste
  • 1 bay leaf

Equipment

  • Large Dutch oven or pot
  • Wooden spoon
  • Cutting board
  • Chef's knife
  • Measuring cups
  • Measuring spoons

Method
 

  1. Cut the beef into 1-inch cubes and chop the onion, carrots, potatoes, and celery.
  2. Heat the olive oil in a large Dutch oven over medium-high heat and sear the beef cubes for 3-4 minutes until browned on all sides.
  3. Add the chopped onion and minced garlic to the pot and sauté for about 3 minutes until fragrant.
  4. Stir in the beef broth and tomato paste, scraping up any browned bits from the bottom of the pot.
  5. Add the sliced carrots, diced potatoes, and celery, stirring to combine.
  6. Season with dried thyme, salt, black pepper, and add the bay leaf.
  7. Bring the stew to a boil, then reduce heat to low, cover, and simmer for 2 hours until the beef is fork-tender.
  8. Remove the bay leaf, adjust seasoning if needed, and serve the stew hot, ideally with crusty bread.

Notes

For extra flavor, let the stew cool and refrigerate overnight before reheating. Thicken with a cornstarch slurry if desired.