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Classic Beef Stew

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A cozy dish that brings warmth and comfort, packed with tender beef, hearty vegetables, and aromatic herbs.

Ingredients

  • 2 pounds beef chuck, cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 3 carrots, sliced
  • 3 potatoes, cubed
  • 2 stalks celery, sliced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and pepper, to taste

Instructions

  1. Brown the beef: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes and brown them on all sides. Remove the beef and set it aside.
  2. Sauté the aromatics: In the same pot, add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
  3. Deglaze the pot: Stir in the tomato paste, scraping up any browned bits from the bottom of the pot for extra flavor.
  4. Add broth and herbs: Pour in the beef broth, thyme, rosemary, bay leaves, and the browned beef. Bring the mixture to a simmer.
  5. Simmer the stew: Reduce the heat to low, cover the pot, and let it simmer for 1 hour, stirring occasionally.
  6. Add vegetables: After an hour, add the carrots, potatoes, and celery. Cover again and simmer for an additional 45 minutes to 1 hour, or until the beef is tender and the vegetables are cooked through.
  7. Season and serve: Remove the bay leaves, season with salt and pepper to taste, and serve the stew hot. Enjoy!

Notes

Beef chuck is the best cut for this stew due to its balance of fat and tenderness.

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