Description
A hearty and comforting old-fashioned beef stew made with tender beef, potatoes, carrots, and celery in a rich broth. Perfect for a winter dinner.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1½-inch cubes
- 3 tablespoons olive oil
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 3 large carrots, peeled and sliced
- 3 medium potatoes, peeled and cubed
- 2 celery stalks, sliced
- 2 bay leaves
- Chopped fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Toss beef with flour, salt, and pepper until evenly coated.
- Brown beef in batches for 3–4 minutes per side. Remove and set aside.
- Add onion to the pot and cook until softened, about 3 minutes. Add garlic and cook for 30 seconds.
- Stir in tomato paste, then pour in beef broth and Worcestershire sauce, scraping up browned bits.
- Return beef to the pot. Add thyme, rosemary, bay leaves, carrots, potatoes, and celery.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1½ to 2 hours until beef is fork-tender and stew is thickened.
- Remove bay leaves, taste, and adjust seasoning. Garnish with fresh parsley before serving.
Notes
- For a thicker stew, mix 1 tablespoon of flour with 2 tablespoons of water and stir into the stew before simmering.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Serve with crusty bread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 90mg