Easy Homemade Beef Stew
A heartwarming and efficient beef stew recipe that combines simple ingredients for a comforting meal.
Ingredients
Main Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes or substitute with sirloin for a leaner option
- 4 medium potatoes, diced Yukon Golds are preferred for their creamy texture
- 3 carrots, sliced try using rainbow carrots for a pop of color
- 1 onion, chopped or shallots for a sweeter flavor
- 3 cloves garlic, minced
- 4 cups beef broth homemade is best, but store-bought can work
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 leaf bay leaf
- Salt and pepper, to taste
- 2 tbsp olive oil can substitute with vegetable oil
- 1 cup peas or green beans optional for added color and texture
Instructions
Cooking Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef cubes with salt and pepper, then add them to the pot. Brown the beef on all sides for about 5-7 minutes.
- Once the beef is browned, add the chopped onions and minced garlic to the pot. Sauté for about 2-3 minutes until the onions are soft and translucent.
- Stir in the diced potatoes, sliced carrots, tomato paste, thyme, bay leaf, and beef broth. Ensure all ingredients are well combined.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 1 hour, stirring occasionally.
- After 1 hour, add the peas or green beans if you opted for them, and cook for an additional 10-15 minutes. Adjust seasoning with salt and pepper as needed.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. It can also be frozen in freezer-safe bags for up to 3 months. To reheat, thaw overnight and heat on the stovetop.