Description
A timeless, hearty beef stew featuring tender chunks of beef chuck, root vegetables, and a rich, naturally thickened savory gravy.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp vegetable oil
- 1 large onion, chopped
- 3 large carrots, sliced into rounds
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- 1 tsp dried thyme
- 1.5 lbs Yukon Gold potatoes, cubed
- 2 tbsp fresh parsley, chopped
Instructions
- Toss beef cubes with flour, salt, and pepper until evenly coated.
- Heat oil in a large pot over medium-high heat; brown beef in batches until deeply caramelized, then remove and set aside.
- Sauté onions and carrots in the same pot until onions are translucent.
- Stir in garlic and tomato paste, cooking for 2 minutes until the paste darkens.
- Deglaze the pot with a splash of broth, scraping the bottom to release the brown bits.
- Return beef to the pot and add remaining broth, Worcestershire sauce, bay leaves, and thyme.
- Simmer covered on low heat for 1.5 to 2 hours until beef is tender.
- Add cubed potatoes and simmer for another 30-45 minutes until vegetables are soft.
- Remove bay leaves, stir in fresh parsley, and adjust seasoning before serving.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising
- Cuisine: American