Description
This easy homemade beef stew is a hearty and comforting dish perfect for chilly days. Tender beef chuck simmered with carrots, potatoes, onions, and garlic in a rich beef broth, flavored with tomato paste, thyme, and bay leaf, creates a warming meal packed with flavor and nutrition.
Ingredients
Scale
Meat and Broth
- 2 lbs beef chuck, cut into 1-inch cubes
- 4 cups beef broth
Vegetables
- 4 carrots, sliced
- 3 potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
Flavorings & Oils
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Heat the Oil: Heat olive oil in a large pot over medium heat until shimmering to prepare for browning the beef.
- Brown the Beef: Add beef cubes to the pot and brown them on all sides to develop deep flavor through caramelization.
- Sauté Aromatics: Stir in the chopped onions and minced garlic, cooking until softened and fragrant to build the stew’s base flavor.
- Add Tomato Paste and Liquids: Mix in the tomato paste, then pour in the beef broth. Add dried thyme and the bay leaf to infuse the stew with herbal notes.
- Simmer the Stew: Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 1 hour to tenderize the beef and blend flavors.
- Add Vegetables: Add the sliced carrots and diced potatoes to the pot, continuing to cook until the vegetables are tender, about 30 minutes.
- Season and Finish: Season the stew with salt and pepper according to taste, then remove and discard the bay leaf before serving to avoid any bitterness.
Notes
- For even more tender beef, simmer the stew longer if time permits.
- Feel free to add other vegetables such as celery or peas for extra flavor and nutrition.
- This stew can be made ahead and tastes even better the next day as flavors meld.
- Serve with crusty bread or over rice for a complete meal.
