Description
A classic, comforting stew made with tender beef, root vegetables, and savory broth. This hearty dish simmers until the meat is fork-tender and the flavors meld into a rich, satisfying meal perfect for chilly days and family gatherings.
Ingredients
2 lbs beef stew meat, cut into 1-inch cubes
1.5 lbs potatoes, such as Yukon Gold or Russet, peeled and cut into 1-inch chunks
1 lb carrots, peeled and cut into 1-inch pieces
1 large onion, chopped
3 stalks celery, sliced
4 cloves garlic, minced
6 cups beef broth, low-sodium preferred
6 oz tomato paste
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
2 tbsp all-purpose flour
1 tsp black pepper
Instructions
Pat beef cubes dry and season lightly with salt and pepper.
Heat 1 tbsp oil in a large pot or Dutch oven over medium-high heat. Brown beef in batches, avoiding overcrowding, then set aside.
Add remaining 1 tbsp oil to the pot. Sauté onion, celery, and garlic until softened, about 5 minutes.
Stir in tomato paste and cook for 2 minutes. Return browned beef to the pot.
Pour in broth, add potatoes, carrots, thyme, rosemary, and bay leaves. Bring to a boil.
Reduce heat to low, cover, and simmer 2.5–3 hours, or until beef is tender and vegetables are softened.
Mix flour with 2 tbsp cold water to create a slurry. Stir into stew to thicken slightly. Cook 5 more minutes.
Taste and adjust seasoning before serving.
Notes
Use low-sodium broth for better flavor control.
Add parsnips or butternut squash for extra sweetness.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for 3 months.
Garnish with fresh parsley before serving if desired.
- Prep Time: 30
- Cook Time: 150
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 420
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg