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A hearty bowl of beef stew with vegetables and rich brown gravy

Proven way to grow beef stew

This recipe is for a hearty and flavorful beef stew, perfect for a comforting meal. It features tender chunks of beef slow-cooked with vegetables in a rich broth.
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Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs beef chuck cut into 1-inch cubes
  • 0.25 cup all-purpose flour
  • 2 tbsp olive oil
  • 1 yellow onion chopped
  • 3 carrots peeled and chopped
  • 2 celery stalks chopped
  • 3 garlic cloves minced
  • 4 cups beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1.5 lbs potatoes peeled and cubed
  • salt to taste
  • black pepper to taste

Equipment

  • Dutch oven or oven-safe pot
  • Paper towels
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method
 

Preparation
  1. Pat the beef dry with paper towels, then toss it with flour, salt, and pepper until evenly coated.
  2. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the beef in batches on all sides, then remove and set aside.
  3. Add onion, carrots, and celery to the pot, cooking until softened, about 5-7 minutes. Stir in garlic and cook for another minute until fragrant.
Cooking
  1. Return the beef to the pot. Stir in beef broth, tomato paste, Worcestershire sauce, thyme, and bay leaves.
  2. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 1.5-2 hours, or until beef is tender.
  3. Add potatoes to the stew and continue to cook for another 30-40 minutes, or until potatoes are tender. Remove bay leaves before serving.
  4. Season with additional salt and pepper to taste.

Notes

For extra flavor, you can deglaze the pot with a splash of red wine after browning the beef. Serve hot with crusty bread or a side salad.