A comforting and flavorful homemade beef stew made with tender chunks of beef, root vegetables, and a rich, savory broth — perfect for cozy dinners or make-ahead meals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30minutes
- Yield: 4–6 servings 1x
Ingredients
-
2 lbs beef chuck, cut into 1½-inch cubes
-
2 tbsp olive oil
-
Salt and black pepper
-
2 tbsp flour (optional, for dredging)
-
1 large yellow onion, chopped
-
3 cloves garlic, minced
-
3 carrots, peeled and chopped
-
2 celery stalks, chopped
-
2 tbsp tomato paste
-
4 cups low-sodium beef broth
-
1 tbsp Worcestershire sauce
-
1½ lbs Yukon Gold potatoes, diced
-
2 bay leaves
-
1 tsp fresh thyme (or ½ tsp dried)
-
Fresh parsley, chopped (for garnish)
Instructions
-
Pat beef dry, season with salt and pepper, and dredge in flour if desired.
-
Heat oil in a Dutch oven. Brown beef in batches; remove and set aside.
-
In same pot, sauté onions until soft. Add garlic, carrots, and celery; cook 5 minutes.
-
Stir in tomato paste. Deglaze with broth or wine.
-
Return beef to pot. Add remaining broth, Worcestershire, herbs, and bay leaves.
-
Bring to a simmer. Cover and cook on low for 1½ to 2 hours, stirring occasionally.
-
Add potatoes and cook another 30–40 minutes until tender.
-
Remove bay leaves, adjust seasoning, and garnish with parsley before serving.