🧾 Ingredients (Serves 4-6)
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2 pounds beef stew meat (chuck roast, cut into 1-inch cubes)
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2 tablespoons olive oil
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1 large onion, diced
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3 cloves garlic, minced
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4 cups beef broth (low-sodium, or use water with beef bouillon cubes)
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2 large carrots, peeled and cut into rounds
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3 large potatoes, peeled and cut into cubes
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2 celery stalks, chopped
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1 cup frozen peas (optional, but adds a nice pop of color and texture)
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2 bay leaves
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1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
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1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary)
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Salt and pepper, to taste
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2 tablespoons tomato paste
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1 tablespoon Worcestershire sauce
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2 tablespoons all-purpose flour (optional, for thickening)
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Fresh parsley (for garnish)
👩🍳 Instructions
1. Brown the Beef:
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Heat 1 tablespoon of olive oil over medium-high heat in a large dutch oven or heavy-bottomed pot.
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Add the beef stew meat in batches to avoid overcrowding. Brown the meat on all sides (about 5 minutes), then remove from the pot and set aside.
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Add another tablespoon of olive oil if needed for the second batch.
2. Sauté the Veggies:
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In the same pot, add the diced onion and garlic. Sauté for about 3-4 minutes until softened and fragrant.
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Stir in the tomato paste and cook for an additional 1-2 minutes. This helps deepen the flavor of the stew.
3. Deglaze and Build the Broth:
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Add 1 cup of beef broth to the pot and use a wooden spoon to scrape up any browned bits from the bottom of the pot (this is where a lot of the flavor comes from!).
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Return the browned beef to the pot, and add the remaining beef broth, Worcestershire sauce, bay leaves, thyme, and rosemary. Stir everything together.
4. Cook the Stew:
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Bring the mixture to a simmer, then reduce the heat to low and cover the pot. Let the stew cook for about 1 to 1.5 hours, or until the beef is tender and easily breaks apart with a fork.
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After the beef has become tender, add the carrots, potatoes, and celery to the pot. Stir, cover, and let the stew cook for another 30-45 minutes, until the vegetables are soft and the stew has thickened.
5. Thicken the Stew (Optional):
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If you like a thicker stew, in a small bowl, mix 2 tablespoons of flour with about ¼ cup of water to create a slurry. Stir the slurry into the stew, then let it simmer for another 5-10 minutes to thicken.
6. Final Seasoning:
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Taste the stew and adjust the seasoning with salt and pepper as needed.
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Remove the bay leaves and discard.
7. Serve:
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Ladle the beef stew into bowls and garnish with chopped fresh parsley.
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Serve with crusty bread or over rice for a complete meal.
🍽 Tips & Variations:
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Meat Choices: Use beef chuck for the best results because it’s well-marbled and tender when slow-cooked. If you can’t find stew meat, you can also use a brisket or round roast, cut into cubes.
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Thicker Stew: If you want an even thicker stew, you can add a potato to the stew as it cooks. As the potato breaks down, it naturally thickens the broth.
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Red Wine: For a richer depth of flavor, you can deglaze the pot with ½ cup of red wine after browning the meat and sautéing the onions.
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Slow Cooker Option: You can easily convert this into a slow cooker recipe. After browning the meat and sautéing the veggies, transfer everything into the slow cooker. Cook on low for 7-8 hours or high for 4-5 hours, adding the vegetables for the last 2 hours of cooking.
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Vegetarian Version: If you want a veggie version, you can substitute the beef with mushrooms, lentils, or even tempeh for protein, and use vegetable broth instead of beef broth.
This beef stew is the epitome of comfort food. The flavors deepen over time, making it perfect for leftovers the next day! Would you like a side dish suggestion or perhaps ideas for a quick dessert to go with it?
