Beef Stew
This hearty beef stew is the ultimate comfort food, perfect for cold days. With tender chunks of beef simmered in a rich broth, it’s loaded with vegetables and spices that will warm you from the inside out.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Sharp knife
- 1 Measuring cups and spoons
- 1 Wooden spoon or spatula
- 6 Serving bowls
Ingredients
- 2 pounds beef chuck, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 3 large carrots, sliced
- 3 medium potatoes, cubed
- 2 stalks celery, diced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 leaf bay leaf
- to taste salt and pepper
- 2 tablespoons all-purpose flour optional, for thickening
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Season the beef chunks with salt and pepper. In batches, brown the beef on all sides, about 5 minutes per batch. Remove and set aside.
- In the same pot, add the diced onion and sauté for 2-3 minutes until translucent. Add the minced garlic and cook for another minute.
- Return the beef to the pot and add the beef broth, stirring to combine.
- Add the carrots, potatoes, celery, tomato paste, dried thyme, dried rosemary, bay leaf, and additional salt and pepper to taste. Bring the mixture to a boil.
- Once boiling, reduce heat to low, cover, and let simmer for about 2 hours, or until the beef is tender.
- If you prefer a thicker stew, mix the flour with a small amount of water to create a slurry and stir it into the stew during the last 15 minutes of cooking.
- Remove the bay leaf before serving. Taste and adjust seasoning if necessary. Ladle into bowls and enjoy!
Notes
For added flavor, you can brown the vegetables briefly before adding the broth.
This stew can be made a day in advance, as the flavors develop even more overnight.
Serve with crusty bread for a complete meal.