Description
This Classic Beef Stew recipe features tender chunks of beef, potatoes, carrots, and celery in a rich, savory broth. It’s a hearty, comforting meal perfect for any occasion, especially cold weather.
Ingredients
Scale
- 2 ½ lbs beef chuck, cut into 1.5-inch cubes
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth, low sodium
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 4 large carrots, peeled and chopped
- 5 medium Yukon gold potatoes, peeled and cubed
- 2 celery stalks, sliced
- 3 tbsp all-purpose flour
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish, optional)
- Optional Add-ins: ½ cup red wine (replace ½ cup broth), 1 cup frozen peas (added in the last 10 minutes)
Instructions
- Pat the beef cubes dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Working in batches, sear the beef on all sides until deeply browned (about 3–4 minutes per side). Transfer to a plate and set aside.
- In the same pot, add the diced onion and cook for 4–5 minutes, scraping up the browned bits from the bottom.
- Add the garlic and cook for another 30 seconds until fragrant.
- Stir in the tomato paste, …
Notes
- For a cleaner taste, refrigerate the stew and skim the solidified fat off the top before reheating.
- This beef stew tastes even better the next day.
- Customize your stew by adding mushrooms or peas.
- Prep Time: 25 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Stovetop/Oven
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg