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

Proven way to grow beef stew

A hearty and comforting beef stew recipe, perfect for a satisfying meal. This proven method ensures tender beef and a rich, flavorful broth that everyone will love.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs beef chuck cut into 1.5-inch cubes
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 large yellow onion chopped
  • 3 medium carrots peeled and sliced
  • 2 chopped celery stalks
  • 3 minced garlic cloves
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 3 fresh thyme sprigs
  • 1.5 lbs potatoes peeled and cubed
Optional Garnish
  • 2 tablespoons fresh parsley chopped

Equipment

  • Large bowl
  • Dutch oven or large pot
  • Wooden spoon

Method
 

Preparation
  1. In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.
  2. Heat olive oil in a Dutch oven or large pot over medium-high heat. Brown the beef in batches until a nice crust forms, then remove and set aside.
Cooking the Stew
  1. Add chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
  2. Return the browned beef to the pot. Pour in beef broth, scraping up any browned bits from the bottom. Stir in tomato paste, Worcestershire sauce, bay leaves, and thyme.
  3. Bring the stew to a simmer, then reduce heat to low, cover, and cook for about 1.5 to 2 hours, or until the beef is very tender.
  4. Add the cubed potatoes to the pot and continue to simmer, covered, for another 30-45 minutes, or until the potatoes are tender.
Finishing Touches
  1. Remove bay leaves and thyme sprigs before serving. Taste and adjust seasonings as needed.
  2. Garnish with fresh parsley, if desired, and serve hot.

Notes

For an even richer flavor, you can deglaze the pot with a splash of red wine after browning the beef and before adding the vegetables.