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hearty beef stew recipe

Beef Stew

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Prep Time 20 minutes
Cook Time 2 hours
Resting Time 10 minutes
Total Time 2 hours 30 minutes
Course Main
Cuisine American
Servings 6 servings

Equipment

  • 1 Dutch oven or large pot
  • 1 Chef's knife
  • 1 Cutting board
  • 1 Wooden spoon
  • 1 measuring cup
  • 1 Ladle

Ingredients
  

  • 2 pounds beef chuck cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 cup yellow onion diced
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 3 cups beef broth
  • 2 cups carrots peeled and sliced
  • 2 cups potatoes peeled and cubed
  • 1 cup celery sliced
  • 1 teaspoon dried thyme
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup all-purpose flour
  • 1/4 cup water
  • 2 tablespoons fresh parsley chopped

Instructions
 

  • Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat.
  • Season beef cubes with salt and pepper, then brown them in batches in the hot oil.
  • Remove beef and set aside, then add remaining olive oil to the pot.
  • Sauté onion and garlic until the onion is translucent.
  • Stir in tomato paste and cook for 1 minute.
  • Return beef to the pot and pour in beef broth.
  • Add carrots, potatoes, celery, thyme, bay leaf, and Worcestershire sauce.
  • Bring to a boil, then reduce heat to low and cover.
  • Simmer stew for 1.5 to 2 hours until the beef is tender.
  • Mix flour and water in a small bowl to form a slurry.
  • Stir the slurry into the stew to thicken it.
  • Cook for an additional 5 minutes, stirring occasionally.
  • Remove bay leaf and adjust seasoning as needed.
  • Garnish with fresh parsley and let stew rest for 10 minutes before serving.

Notes

For extra flavor, consider searing the beef in batches to avoid overcrowding the pot, ensuring a nice brown crust on each piece. You can also add a splash of red wine when deglazing the pot after browning the meat for added depth. Adjust the thickness of the stew by adding more or less slurry depending on your preference.
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