Description

This Beef Stew Recipe is a comforting and hearty classic perfect for chilly days and family gatherings. Featuring tender beef chuck, potatoes, carrots, and a flavorful broth enriched with herbs and tomato paste, it delivers rich, aromatic flavors. Slow simmered to tender perfection, this dish is easy to customize, nourishing, and makes excellent leftovers for meal prep.

Ingredients

Scale

Beef and Broth

2 pounds beef chuck, cut into 1-inch cubes
4 cups beef broth
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste

Vegetables

4 medium potatoes, peeled and diced
3 large carrots, sliced into rounds
1 large onion, chopped
4 cloves garlic, minced

Herbs and Seasonings

2 teaspoons dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt and pepper to taste

Other

1 tablespoon olive oil
Fresh parsley, chopped (for garnish)

Instructions

Brown the Beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef cubes, season with salt and pepper, and brown on all sides for 5-7 minutes to develop deep flavor.
Sauté the Vegetables: Remove beef and set aside. In the same pot, add the chopped onions and minced garlic. Sauté for 3-4 minutes until fragrant and translucent, building the flavor base.
Add the Tomato Paste: Stir in tomato paste and cook for another minute, allowing it to deepen in flavor and coat the vegetables.
Deglaze the Pot: Pour in a small amount of beef broth to deglaze, scraping up browned bits from the bottom of the pot which add richness to the stew.
Return the Beef: Add the browned beef back to the pot along with the remaining beef broth, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Stir to combine all ingredients thoroughly.
Incorporate Vegetables: Add diced potatoes and sliced carrots. Bring the mixture to a gentle boil over medium heat.
Simmer: Reduce heat to low, cover the pot, and let the stew simmer gently for 2-3 hours or until the beef is tender and flavors melded. Stir occasionally to prevent sticking.
Taste and Adjust Seasoning: About 15 minutes before serving, taste the stew and adjust salt, pepper, or other seasonings to your preference.
Remove Bay Leaves: Take out bay leaves from the stew as they are not edible.
Garnish and Serve: Ladle the stew into bowls and garnish with freshly chopped parsley for color and freshness. Serve hot with crusty bread or your favorite sides.

Notes

Use fresh, firm vegetables for the best taste and texture.
Prepare the stew at least a day in advance for flavors to fully develop; reheat gently before serving.
To thicken the stew, mash some of the cooked potatoes and stir them back into the pot.
Experiment with additional herbs like fresh parsley or dill for different flavor profiles.
This recipe freezes well; store leftovers in airtight containers in the freezer for up to 3 months.
Slow cooker option: brown meat and sauté vegetables first, then transfer all ingredients to slow cooker and cook on low for 6-8 hours.
For a spicy version, add diced jalapeños or red pepper flakes during the vegetable sauté step.

Prep Time: 20 minutes
Cook Time: 2-3 hours
Category: Dinner
Method: Stovetop
Cuisine: American

Keywords: beef stew, hearty dinner, comfort food, stew recipe, slow simmered beef, classic beef stew, family meal, easy stew, one pot meal