There’s nothing like a warm bowl of beef stew on a chilly day! This one-pot dish is full of tender beef chunks, vegetables, and a rich, savory broth.
Ingredients (Serves 6-8)
For the Beef Stew:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 2 tablespoons flour (to thicken)
For the Broth:
- 1 onion, diced
- 3 garlic cloves, minced
- 3 carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, chopped
- 3 cups beef broth
- 1 cup red wine (optional, but adds depth)
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
- 1 teaspoon rosemary (fresh or dried)
- 1 teaspoon cornstarch + 2 tablespoons water (for extra thickness, optional)
Instructions
1. Sear the Beef
- Pat the beef cubes dry and toss with salt, pepper, paprika, garlic powder, and flour.
- Heat olive oil in a large Dutch oven or pot over medium-high heat.
- Sear the beef in batches until browned on all sides. Remove and set aside.
2. Sauté the Aromatics
- In the same pot, add onions and garlic, sautéing until fragrant.
- Stir in tomato paste and cook for another minute.
3. Build the Broth
- Pour in red wine (if using) to deglaze the pan, scraping up browned bits.
- Add beef broth, Worcestershire sauce, bay leaf, rosemary, and thyme.
- Return the seared beef to the pot and stir well.
4. Simmer Until Tender
- Cover and simmer on low heat for 1.5-2 hours, stirring occasionally.
5. Add the Vegetables
- Add carrots, potatoes, and celery, then continue to simmer for another 30 minutes until tender.
- If a thicker broth is desired, mix cornstarch with water and stir it in.
6. Serve & Enjoy
- Remove the bay leaf and adjust seasoning to taste.
- Serve warm with crusty bread or over rice.
Serving Suggestions
✔ Pair with: Crusty bread, garlic toast, or mashed potatoes.
✔ Make it a meal: Serve with a side salad or roasted vegetables.
✔ Toppings: Fresh parsley, a sprinkle of cheese, or a drizzle of olive oil.
Storage & Reheating
✔ Store in the fridge for up to 4 days.
✔ Freeze for up to 3 months in an airtight container.
✔ Reheat on the stovetop over low heat, adding a splash of broth if needed.
Pro Tips for the Best Beef Stew
✔ Use marbled beef chuck for the most tender, flavorful bites.
✔ Low and slow cooking ensures the beef gets ultra-tender.
✔ Sear the beef first to add depth to the broth.
✔ Let the stew rest for 10 minutes before serving for the best flavor!
Would you like a slow cooker or Instant Pot version of this recipe? 😊
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