Classic Beef Stew
A heartwarming classic filled with tender beef and fresh vegetables, perfect for chilly evenings and family gatherings.
Ingredients
Main Ingredients
- 2 pounds beef chuck, cut into 1-inch pieces Substitute with brisket for a richer flavor.
- 4 cups beef broth Homemade is best, but store-bought works well too.
- 3 large carrots, chopped Can use parsnips for a sweeter note.
- 3 medium potatoes, diced Yukon Gold potatoes are preferred for creaminess.
- 1 medium onion, diced Yellow or sweet onion works beautifully.
- 3 cloves garlic, minced The more, the merrier!
- 2 tablespoons tomato paste Adds depth to the stew.
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme Fresh thyme can elevate the taste.
- Salt and pepper to taste
- 2 tablespoons olive oil For sautéing.
- Fresh parsley for garnish Optional, but a beautiful touch.
Instructions
Preparation
- In a large Dutch oven, heat the olive oil over medium-high heat.
- Toss in the beef chunks, sprinkling them with salt and pepper. Sear until browned on all sides, about 5-7 minutes.
- Add diced onions and minced garlic. Sauté until the onions are translucent and fragrant, about 3-4 minutes.
- Stir in the tomato paste and Worcestershire sauce, scraping up any bits stuck to the bottom of the pot.
- Add the broth, carrots, potatoes, thyme, and bay leaves. Give everything a good stir.
Cooking
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours.
- After an hour, taste and adjust the seasoning with more salt, pepper, or extra herbs if necessary.
- Remove the bay leaves, sprinkle with fresh parsley, and ladle the stew into bowls.
- Serve with crusty bread or buttery rolls for dipping.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Add a splash of broth or water while reheating to maintain rich consistency.