Description
This hearty beef stew is a comforting, flavorful dish perfect for cozy meals. Made with tender beef chuck, fresh vegetables, and aromatic herbs, it simmers slowly to develop deep, rich flavors. Ideal for family dinners, this classic stew delivers warmth and satisfaction in every bite.
Ingredients
Scale
Meat and Broth
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 4 cups beef broth
- 3 tablespoons vegetable oil
Vegetables and Aromatics
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 large carrots, sliced
- 3 medium potatoes, diced
- 2 stalks celery, chopped
Seasonings and Herbs
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Prepare Ingredients: Cut the beef into 1-inch cubes. Dice the onion, mince the garlic, slice the carrots, dice the potatoes, and chop the celery to have everything ready for cooking.
- Brown the Beef: Heat the vegetable oil in a large pot over medium-high heat. Working in batches, brown the beef cubes for 4-5 minutes to develop flavor and color, then set aside.
- Sauté Aromatics: In the same pot, add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute to release its aroma.
- Add Tomato Paste and Beef: Stir in the tomato paste and cook for 2 minutes to deepen the flavor. Return the browned beef cubes to the pot.
- Deglaze and Add Broth: Pour in the beef broth, scraping the bottom of the pot to lift any browned bits, which adds richness to the stew.
- Add Vegetables and Herbs: Add the sliced carrots, diced potatoes, chopped celery, dried thyme, dried rosemary, and bay leaves. Stir everything together to combine flavors.
- Simmer Stew: Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer gently for 2 to 2.5 hours until the beef becomes tender and the flavors meld beautifully.
- Season and Serve: Season the stew with salt and pepper according to taste. Remove the bay leaves and serve the stew hot, garnished with freshly chopped parsley for a bright finish.
Notes
- For a thicker stew, you can mash some of the potatoes in the pot towards the end of cooking.
- Using beef chuck is ideal as it becomes tender without falling apart.
- Feel free to add other root vegetables like parsnips or turnips for extra depth.
- This stew tastes even better the next day as flavors continue to develop.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
