Beef Stew
A comforting Beef Stew brimming with rich flavors and hearty ingredients, ideal for chilly days.
Ingredients
Main Ingredients
- 2 pounds Chuck roast, cut into chunks Brisket or round can be used as a leaner option.
- 3 medium Potatoes, chopped Adds heartiness to the stew.
- 2 medium Carrots, sliced For sweetness and texture.
- 1 medium Onion, chopped Base flavor for the stew.
- 4 cloves Garlic, minced Enhances flavor depth.
Seasoning and Liquids
- 4 cups Beef broth For a richer flavor; vegetable broth can be used for a lighter option.
- 2 tablespoons Tomato paste Provides acidity to balance flavors.
- 2 tablespoons Olive oil For searing the beef.
- 2 leaves Bay leaves For extra flavor during cooking.
Herbs
- 1 teaspoon Thyme, dried Infuses aroma into the stew.
- 1 tablespoon Fresh parsley, chopped For garnish.
Instructions
Preparation
- Cut the beef into chunks and season generously with salt and pepper.
- In a large pot or Dutch oven, heat olive oil over medium-high heat.
Cooking
- Sear the beef in batches until browned on all sides, locking in the flavors.
- Remove the beef and set it aside. In the same pot, add onions, carrots, and garlic.
- Cook until the vegetables are soft, about 5 minutes.
- Stir in tomato paste and cook for an additional minute before adding the beef broth.
- Return the seared beef to the pot. Add potatoes, thyme, and bay leaves.
- Pour in enough beef broth to cover all ingredients and bring to a gentle simmer.
- Cover and let simmer on low heat for at least 2 hours, stirring occasionally.
- Taste the stew and adjust seasoning as necessary before serving.
Serving
- Remove bay leaves and sprinkle with fresh parsley before serving.
- Serve hot, ideally with crusty bread.
Notes
Make the stew a day ahead for better flavor. A splash of red wine adds sophistication.