Beef Stew
Beef stew is one of those comforting, hearty meals that’s perfect for any occasion. This version is simple to make, rich in flavor, and a crowd-pleaser. Whether you're preparing it for a cozy family dinner or a meal prep for the week, this dish will not disappoint. With tender beef, wholesome vegetables, and a deeply flavorful broth, it’s hard to resist.
Equipment
- 1 Dutch oven Heavy-duty for even cooking
- 1 Wooden spoon For stirring ingredients
- 1 Cutting board For chopping vegetables
- 1 Chef’s knife For cutting meat and veggies
Ingredients
- 1 ½ lbs Beef stew meat Cut into chunks
- 2 tbsp Olive oil
- 1 large Onion Diced
- 3 cloves Garlic Minced
- 4 cups Beef broth Low sodium
- 1 lb Potatoes Cut into bite-sized pieces
- 4 large Carrots Sliced
- 2 tbsp Tomato paste
- 1 tsp Worcestershire sauce
- 2 tbsp Flour
- 1 Salt and pepper To taste
- 1 tsp Thyme Optional
Instructions
- In a Dutch oven, heat olive oil over medium heat. Add the beef stew meat and sear it on all sides until browned. Remove the beef and set it aside.
- In the same pot, add more olive oil if needed, and sauté the onion and garlic until they are soft and fragrant.
- Sprinkle flour over the onion mixture and stir to combine. Then, add tomato paste and cook for 1-2 minutes to deepen the flavor.
- Pour in the beef broth, return the seared beef to the pot, and add Worcestershire sauce. Bring the mixture to a boil, then reduce the heat to low.
- Add potatoes, carrots, and thyme (if using) to the pot. Cover and simmer on low heat for 1 ½ to 2 hours, or until the beef is tender and the vegetables are fully cooked.
- Taste the stew and season with salt and pepper as needed. Serve warm, and enjoy this hearty meal!
Notes
- You can substitute the potatoes with sweet potatoes for a different flavor.
- For a thicker stew, add more flour or cook uncovered for the last 15 minutes.