Stew Beef: Tender, Hearty, and Classic Comfort in a Bowl
Classic stew beef simmered low and slow with vegetables, herbs, and a rich beef broth. A cozy, satisfying one-pot meal that’s perfect for chilly days and make-ahead dinners.
- Prep Time: 20 minutes
- Cook Time: 2.5 hours
- Total Time: 2 hours 50 minutes
- Yield: 6 servings 1x
Ingredients
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2 lbs beef chuck, cut into 1.5-inch cubes
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3 tablespoons all-purpose flour
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2 tablespoons olive oil
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1 large yellow onion, chopped
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3 cloves garlic, minced
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3 carrots, peeled and cut into chunks
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3 celery stalks, chopped
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3 medium Yukon Gold potatoes, chopped
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2 tablespoons tomato paste
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1 tablespoon Worcestershire sauce
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4 cups low-sodium beef broth
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1 bay leaf
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1 teaspoon dried thyme
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Salt and pepper to taste
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Fresh parsley for garnish
Instructions
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Toss beef with flour, salt, and pepper.
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Heat oil in a Dutch oven over medium-high heat. Brown beef in batches; set aside.
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In same pot, sauté onions 5–6 minutes. Add garlic and cook 1 more minute.
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Stir in tomato paste and Worcestershire; deglaze with a splash of broth.
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Add beef back to the pot. Add carrots, celery, potatoes, bay leaf, thyme, and remaining broth.
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Bring to boil, reduce heat, cover, and simmer for 2–2.5 hours until beef is fork-tender.
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Discard bay leaf, adjust seasoning, garnish with parsley, and serve hot.
Notes
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Add mushrooms, peas, or green beans for variety.
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Swap wine for part of the broth for deeper flavor.
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Freezes well; reheats best on the stove.