Description
This Classic Beef Stew recipe is the ultimate comfort food with tender beef, hearty potatoes, and carrots simmered in a rich, savory broth. Perfect for cold nights, meal prep, and family dinners, this one-pot dish is deeply flavorful, easy to make, and stores beautifully.
Ingredients
2 pounds beef chuck roast, cut into 1.5-inch cubes
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons all-purpose flour
1 large yellow onion, chopped
3 cloves garlic, minced
3 carrots, sliced into rounds
2 celery stalks, chopped
1.5 pounds yellow potatoes, cubed
2 tablespoons tomato paste
4 cups beef broth, low sodium
1 tablespoon Worcestershire sauce
2 bay leaves
4 sprigs fresh thyme
Instructions
1. Heat olive oil in a large Dutch oven over medium-high heat. Season beef with salt and pepper, toss in flour, and brown in batches. Remove and set aside.
2. Lower heat slightly and add onions, garlic, carrots, and celery. Sauté until onions are translucent.
3. Stir in tomato paste and cook for 1–2 minutes. Deglaze pot with a splash of broth, scraping up browned bits.
4. Return beef to the pot along with potatoes, broth, Worcestershire sauce, thyme, and bay leaves. Bring to a simmer.
5. Cover and cook on low for 2 to 2.5 hours, until beef is fork-tender.
6. Uncover for the last 20 minutes to reduce and thicken the stew. Remove herbs. Taste and adjust seasoning. Serve warm.
Notes
Sear the beef in batches for better browning and maximum flavor.
Let the stew sit overnight for even deeper, richer flavors.
Don’t skip the deglazing step—it’s key to building the best base for your broth.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner
- Method: One-Pot / Dutch Oven
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 390
- Sugar: 5g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg