Description
A hearty, comforting beef stew simmered with tender carrots and potatoes in a savory, flavorful broth. Perfect for cozy dinners and make-ahead meals.
Ingredients
Scale
- 2 lbs beef chuck, cut into bite-sized cubes
- 3–4 carrots, peeled and chopped
- 3–4 potatoes, peeled and cubed
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 1/4 cup all-purpose flour
- 2–3 tbsp olive oil
- 2 bay leaves
- 1 tsp dried or fresh thyme
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Toss beef cubes with flour, salt, and pepper to coat evenly.
- Sear beef in batches until browned on all sides. Remove and set aside.
- In the same pot, sauté onions until translucent.
- Add garlic and tomato paste; cook for 1-2 minutes until fragrant.
- Return beef to the pot. Pour in beef broth.
- Add bay leaves and thyme. Bring to a simmer.
- Cover and cook on low heat for 1.5 to 2 hours, until beef is tender.
- Add carrots and potatoes. Continue cooking 30-40 minutes until vegetables are soft.
- Remove bay leaves, adjust seasoning with salt and pepper, and serve hot.
Notes
- Add green peas or celery for more vegetable variety.
- Substitute red wine for part of the broth for added depth.
- Try sweet potatoes for a sweeter twist.
- Use fresh rosemary or parsley for a fresh finish.
- Prep Time: 20 minutes
- Cook Time: 2-2.5 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 480
- Sugar: 4g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 105mg