Description
This comforting beef stew is perfect for cozy days, featuring tender beef chuck simmered with hearty vegetables and rich broth for a satisfying, flavorful meal that warms you from the inside out.
Ingredients
Scale
Meat
- 2 pounds beef chuck, cut into cubes
Vegetables
- 3 carrots, sliced
- 3 potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
Liquids & Sauces
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
Herbs & Spices
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Heat the pot: Warm a large pot over medium heat to prepare for browning the beef.
- Brown the beef: Add the cubed beef chuck to the pot and cook until browned on all sides to develop flavor.
- Set beef aside: Remove the browned beef from the pot and set it aside temporarily.
- Sauté aromatics: In the same pot, add chopped onion and minced garlic, cooking until soft and fragrant.
- Add tomato paste: Stir in the tomato paste and cook it for about 2 minutes to deepen the flavor.
- Combine beef: Return the browned beef to the pot with the sautéed ingredients.
- Add liquids: Pour in the beef broth and Worcestershire sauce, mixing well.
- Add vegetables and seasonings: Incorporate sliced carrots, diced potatoes, dried thyme, bay leaf, salt, and pepper into the pot.
- Simmer the stew: Bring the mixture to a boil, then reduce heat and let it simmer gently for 2 hours until beef is tender and flavors are melded.
- Final touch: Remove the bay leaf before serving the stew hot.
Notes
- For extra thickness, you can dissolve 1-2 tablespoons of flour or cornstarch in cold water and stir into the stew during the last 10 minutes of cooking.
- Feel free to add other root vegetables like parsnips or turnips for added flavor and texture.
- Leftover stew tastes great the next day and can be stored in the refrigerator for up to 3 days.
- Serve with crusty bread or over mashed potatoes for a complete meal.
