Description

A comforting and hearty beef stew packed with tender beef, fresh vegetables, and flavorful broth, perfect for family dinners or cold weather meals.

Ingredients

2 pounds beef chuck, cut into 1-inch cubes
4 cups beef broth
3 carrots, sliced
3 potatoes, cubed
1 onion, chopped
2 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 bay leaf

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Instructions

In a large pot, heat the olive oil over medium-high heat. Brown the beef cubes in batches, then remove and set aside.
In the same pot, add the onions and garlic, cooking until softened.
Stir in the tomato paste, then add the beef back to the pot.
Pour in the beef broth and add the carrots, potatoes, thyme, salt, pepper, and bay leaf.
Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender.
Remove the bay leaf before serving.

Notes

Cut the beef into uniform pieces to ensure even cooking. For extra flavor, you can add red wine or Worcestershire sauce to the broth. Don’t rush the simmering process; low and slow cooking makes the beef more tender. Feel free to add other vegetables like peas or corn for more variety.

Prep Time: 15 minutes
Cook Time: 120 minutes
Category: Main Course
Method: Stovetop
Cuisine: American