Introduction
Warm up with this comforting Hearty Beef Stew, packed with tender beef chunks, carrots, and potatoes simmered in a rich, flavorful broth. Perfect for cozy dinners, this stew delivers satisfying, classic flavors and is easy to prepare.
Ingredients
For the Stew:
2 lbs beef chuck, cut into 1 1/2-inch cubes
2 tablespoons all-purpose flour
2 tablespoons olive oil
1 large onion, diced
3 garlic cloves, minced
4 cups beef broth
3 large carrots, peeled and sliced
3 medium potatoes, peeled and cubed
2 teaspoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
How to Make
Prepare the Beef:
Toss the beef cubes with flour until evenly coated.
Brown the Beef:
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef cubes in batches and brown on all sides. Remove and set aside.
Sauté Aromatics:
In the same pot, add the diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
Deglaze and Build Flavor:
Stir in tomato paste, thyme, and rosemary. Pour in beef broth, scraping up any browned bits from the bottom of the pot.
Simmer the Stew:
Return browned beef to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 hours or until beef is tender.
Add Vegetables:
Add carrots and potatoes to the stew. Continue simmering, uncovered, for another 30-40 minutes until vegetables are soft and stew thickens.
Season and Serve:
Taste and adjust seasoning with salt and pepper. Garnish with chopped fresh parsley before serving.
Serving and Storage Tips
Serve hot with crusty bread or over creamy mashed potatoes.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Freeze portions for up to 3 months for convenient future meals.
Variations
Add mushrooms or peas for extra veggies.
Substitute beef broth with red wine or a mix for deeper flavor.
Use sweet potatoes instead of regular potatoes for a slightly sweeter stew.
FAQ
Q: Can I use a slow cooker for this recipe?
A: Yes! Brown the beef and sauté aromatics first, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add vegetables during the last hour.
Q: How do I thicken the stew if it’s too thin?
A: Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the simmering stew. Cook until thickened.
Q: Can I make this stew gluten-free?
A: Use a gluten-free flour or cornstarch instead of all-purpose flour for coating the beef.
