Classic Beef Stew
A comforting and rich beef stew that combines tender beef with hearty vegetables and fragrant herbs, perfect for cozy family dinners.
Ingredients
Main Ingredients
- 2 pounds beef chuck Ideal for stewing due to its marbled fat.
- 4 medium carrots Adds sweetness and color.
- 3 medium potatoes Yukon gold or russet work well.
- 1 medium onion You can use yellow or white.
- 3 cloves garlic Adds fragrant flavor.
- 4 cups beef broth Use low-sodium for better salt control.
- 2 tablespoons tomato paste Adds richness.
- 1 tablespoon Worcestershire sauce For umami flavor.
- 1 teaspoon dried thyme Classic herb for flavor enhancement.
- Salt and pepper To taste.
Instructions
Preparation
- In a large Dutch oven, heat one tablespoon of oil over medium-high heat. Sear the beef until browned on all sides.
- Remove the beef and add the onion and garlic to the pot. Sauté until the onion becomes translucent, about 5 minutes.
- Return the beef to the pot, adding the tomato paste and Worcestershire sauce. Stir well to combine.
- Add the beef broth, ensuring the meat is submerged. Season with thyme, salt, and pepper.
- Bring to a boil, then cover and reduce to a gentle simmer. Cook for about 1.5 hours.
- Toss in the carrots and potatoes, and continue simmering for another 30 minutes, or until the vegetables are tender and the beef is fork-tender.
- Taste and adjust seasonings if necessary. Let it rest for a few minutes before serving.
Notes
For a gluten-free option, ensure your broth and Worcestershire sauce are gluten-free. Serve with crusty bread or fluffy biscuits.