Hearty Beef Stew
A classic beef stew that is rich, comforting, and perfect for chilly evenings. This one-pot meal features tender beef, potatoes, and carrots simmered to perfection.
Ingredients
Main Ingredients
- 2 pounds beef chuck, cut into 1-inch pieces Substitute stew meat or brisket in a pinch.
- 4 cups beef broth Use low-sodium if adjusting salt later.
- 3 large potatoes, diced Yukon Gold holds shape; russet will break down more.
- 3 medium carrots, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste salt and pepper
- 2 tablespoons olive oil
Instructions
Cooking Steps
- Heat 2 tablespoons of olive oil in a large heavy pot over medium-high heat. Pat the beef dry and season with salt and pepper.
- Brown the beef in batches so pieces sear instead of steam. Cook until all sides are nicely browned, then remove the beef to a plate.
- In the same pot, add the chopped onion and minced garlic. Sauté over medium heat until the onion is softened and translucent, about 3–4 minutes.
- Return the browned beef to the pot. Stir in the tomato paste until it coats the meat and aromatics, then add the diced potatoes, sliced carrots, dried thyme, dried rosemary, and beef broth.
- Bring the pot to a gentle boil, then reduce heat to low. Cover and simmer for 6–8 hours, stirring occasionally, until the beef is fall-apart tender and the potatoes are cooked through.
- Taste and adjust seasoning before serving—add more salt, pepper, a splash of vinegar to brighten the stew if it tastes flat.
Notes
For deeper color and richness, a splash of beef broth while deglazing the pot is optional. To thicken, add a slurry of flour or cornstarch near the end. Take care to not leave cooked stew at room temperature for more than 2 hours.