Ingredients
2 lbs beef chuck, cut into 1-inch cubes
Salt and pepper, to taste
3 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
4 cups beef broth
2 cups carrots, sliced
2 cups potatoes, diced
2 cups celery, sliced
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
1/4 cup all-purpose flour (optional, for thickening)
Fresh parsley, chopped, for garnish
Instructions
Brown the Beef:
Season the beef cubes with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef in batches, browning on all sides. Remove the beef and set aside.
Sauté Vegetables:
In the same pot, add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Deglaze the Pot:
Add the tomato paste and stir, scraping the bottom of the pot to release any browned bits.
Add Broth and Seasonings:
Return the browned beef to the pot. Pour in the beef broth, and add the thyme, rosemary, and bay leaf. Bring to a simmer.
Add Vegetables:
Stir in the carrots, potatoes, and celery. Cover the pot and reduce the heat to low. Simmer for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
Thicken the Stew (optional):
If you prefer a thicker stew, mix the flour with a bit of cold water to make a slurry, and stir it into the stew during the last 15 minutes of cooking. Allow it to simmer until thickened.
Serve:
Remove the bay leaf, taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.
Tips
This stew can be made in a slow cooker; just brown the beef and sauté the vegetables, then transfer everything to the slow cooker and cook on low for 6-8 hours.
Feel free to add other vegetables like peas or green beans for extra color and nutrition.
Enjoy this hearty Beef Stew that’s perfect for warming up on a chilly day
