Beef Stew
This hearty beef stew is the perfect dish for a cozy dinner. It's packed with tender beef, seasonal vegetables, and aromatic herbs, creating a comforting meal that warms you from the inside out.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring cups and spoons
- 1 wooden spoon
- 6 serving bowls
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 cups carrots, sliced
- 2 cups potatoes, peeled and cubed
- 1 cup celery, sliced
- 2 teaspoons dried thyme
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
- 1 bay leaf
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- Optional Fresh parsley for garnish
Instructions
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
- Add the beef cubes in batches (do not overcrowd) and brown them on all sides. Remove the browned beef and set it aside.
- In the same pot, add the chopped onions and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Return the browned beef to the pot. Add the beef broth, carrots, potatoes, celery, thyme, salt, pepper, bay leaf, tomato paste, and Worcestershire sauce.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the flavors meld together.
- Adjust seasoning as needed and remove the bay leaf before serving.
- Serve hot, garnished with fresh parsley if desired.
Notes
You can add other vegetables such as peas or mushrooms according to your preference.
For a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of water and stir it into the stew in the last 10 minutes of cooking.
This dish can be refrigerated and tastes even better the next day, as the flavors deepen.