Description
A cozy and filling beef stew made with tender beef and hearty vegetables in a rich broth that turns into gravy.
Ingredients
Units
Scale
Main Ingredients
- 2 lbs Beef chuck cut into bite size cubes (Use a good cut of beef for tenderness.)
- 1 tsp Salt
- 1 tsp Black pepper
- 1/4 cup Flour (For coating the beef.)
- 2 tbsp Oil (For searing the beef.)
- 1 large Onion, chopped
- 3 cloves Garlic, minced
- 2 tbsp Tomato paste
- 4 cups Beef broth (Low sodium is easier to control.)
- 2 tbsp Worcestershire sauce
- 1 leaf Bay leaf
- 1 tsp Dried thyme or Italian seasoning
- 3 medium Carrots, chopped
- 3 stalks Celery, chopped
- 4 medium Potatoes, diced (Yukon Gold or red potatoes recommended.)
- 1 cup Peas, optional (Add at the end for color and sweetness.)
Instructions
Preparation
- Pat the beef dry with paper towels. Season with salt and pepper, then toss lightly with flour.
- Heat oil in a heavy Dutch oven until it shimmers. Add beef in batches and brown each piece. Remove browned beef and set aside.
Cooking
- In the same pot, sauté onions and celery until softened, then add garlic and cook for another minute.
- Stir in tomato paste, then pour in beef broth and scrape up browned bits from the bottom.
- Add Worcestershire sauce, bay leaf, thyme, and the browned beef back to the pot.
- Bring to a gentle simmer, cover, and cook for 1.5 to 2 hours until the beef is tender.
- Add carrots and potatoes, and simmer again until everything is tender.
Thickening the Broth
- If desired, thicken the broth with a cornstarch slurry. Mix 1 tablespoon cornstarch with 1 tablespoon cold water, stir until smooth, then add to the stew.
Notes
This stew gets better overnight, and can be made ahead. Refrigerate leftovers for up to 4 days or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner, Main Course
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 4
- Sodium: 600
- Fat: 15
- Saturated Fat: 5
- Carbohydrates: 30
- Fiber: 5
- Protein: 35
