Go Back
A steaming bowl of hearty beef stew with vegetables

Proven way to grow a perfect Beef Stew

This hearty beef stew recipe guarantees tender beef and rich flavors, perfect for a comforting meal. It involves slow simmering to achieve maximum depth of taste.
Print Recipe Pin Recipe
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
  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1 yellow onion chopped
  • 3 garlic minced
  • 3 carrots peeled and sliced
  • 2 celery stalks sliced
  • 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
  • 1/4 cup fresh parsley chopped, for garnish

Equipment

  • Large bowl
  • Dutch oven or large pot
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Cutting board
  • Knife

Method
 

Preparation
  1. In a bowl, combine flour, salt, and pepper, then toss the beef cubes to coat them evenly.
  2. Heat olive oil in a large Dutch oven over medium-high heat, then brown the beef in batches and set it aside.
Cooking the Stew
  1. Add chopped onion to the Dutch oven and cook until softened, then stir in minced garlic, sliced carrots, and celery, cooking for another 5 minutes.
  2. Return the beef to the pot, then pour in beef broth and add tomato paste, Worcestershire sauce, thyme, and bay leaves.
  3. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until the beef is tender.
  4. Stir in the cubed potatoes and continue to simmer for another 30-40 minutes, or until the potatoes are tender.
Finishing and Serving
  1. Remove the bay leaves, then taste and adjust seasoning as needed.
  2. Garnish with fresh parsley before serving hot.

Notes

For an even richer flavor, you can deglaze the pot with a splash of red wine after browning the beef. Serve this stew with crusty bread for dipping.