Hearty Beef Stew
A comforting and wholesome stew featuring tender chunks of beef and a vibrant medley of vegetables, perfect for chilly evenings and family gatherings.
Servings: 6 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 2 pounds beef stew meat, cut into 1-inch pieces Choose a well-marbled cut such as chuck or brisket for the best flavor and tenderness.
- 4 cups beef broth
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 medium carrots, sliced
- 3 medium potatoes, diced
- 2 stalks celery, chopped
- 1 tablespoon tomato paste Adds depth to the stew; consider red wine for a different flavor.
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 2 tablespoons flour (optional, for thickening) Mix with cold water to create a slurry for thickening.
Instructions
Preparation
- In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat in batches, browning on all sides. Remove the meat and set it aside.
- In the same pot, add the chopped onion and garlic. Sauté until the onion becomes translucent, about 3–4 minutes.
- Return the browned beef to the pot. Stir in the tomato paste, thyme, and rosemary, allowing them to coat the meat.
Cooking
- Pour in the beef broth and bring the mixture to a boil. Reduce heat to low and cover the pot, simmering for about 1 hour.
- After an hour, add the carrots, potatoes, and celery. Stir well to combine. Cover and simmer for an additional 30–45 minutes, or until the vegetables and meat are tender.
- If you prefer a thicker stew, mix the flour with a small amount of cold water to create a slurry and stir this into the stew during the last 10 minutes of cooking.
- Taste and season with salt and pepper as needed before serving.
Notes
To enhance the flavor, consider marinating the beef overnight. Browning the meat thoroughly builds the stew’s depth of flavor. Don't rush the simmering process for the best results.