A warm, hearty beef stew made with tender beef, vegetables, and a rich savory broth. Perfect for cozy dinners or make-ahead meals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
Ingredients
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2½ lbs beef chuck, cut into cubes
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2 tbsp flour
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2 tbsp olive oil
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1 tbsp butter
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1 large onion, diced
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3 carrots, peeled and chopped
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3 celery stalks, chopped
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3 garlic cloves, minced
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1 tbsp tomato paste
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3 cups low-sodium beef broth
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1 tbsp Worcestershire sauce
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3 medium potatoes, cubed
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2 bay leaves
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1 tsp dried thyme
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Salt and pepper, to taste
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Fresh parsley, for garnish
Instructions
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Coat beef with flour, salt, and pepper.
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Heat oil and butter in a Dutch oven. Brown beef in batches and set aside.
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Sauté onion and celery until soft. Stir in garlic and tomato paste.
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Deglaze with a splash of broth or wine.
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Return beef to the pot with remaining ingredients.
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Bring to a boil, reduce to low, and cover.
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Simmer for 2–2½ hours, until beef is tender.
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Uncover last 20 minutes to thicken.
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Remove bay leaves, adjust seasoning, and garnish with parsley.