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A steaming bowl of hearty beef stew with vegetables

Proven way to grow 3 Beef Stew

This recipe provides a simple and effective method for preparing a hearty beef stew, perfect for a comforting meal. It focuses on developing rich flavors through careful ingredient selection and cooking techniques.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 3 medium carrots, peeled and chopped
  • 2 lbs potatoes, peeled and chopped
Aromatics and Liquid
  • 1 large yellow onion, chopped
  • 4 garlic cloves, minced
  • 4 cups beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
Seasoning and Thickener
  • 1/4 cup all-purpose flour
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil

Equipment

  • Dutch oven or heavy-bottomed pot
  • Paper towels

Method
 

Preparation
  1. Pat the beef dry with paper towels and season it generously with salt and pepper.
  2. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
Browning the Beef
  1. Sear the beef in batches until it is well browned on all sides, then remove it from the pot and set it aside.
  2. Reduce the heat to medium and add the chopped onion to the pot, cooking until softened.
Building the Flavor
  1. Stir in the minced garlic and cook for another minute until fragrant, then add the tomato paste and cook for 2 minutes.
  2. Sprinkle the flour over the vegetables and stir for 1 minute to create a roux, then gradually whisk in the beef broth and Worcestershire sauce.
Simmering the Stew
  1. Return the beef to the pot, add the carrots, potatoes, dried thyme, and bay leaves, and bring the mixture to a simmer.
  2. Cover the pot and reduce the heat to low, allowing the stew to gently simmer for 2-3 hours or until the beef is tender.
  3. Remove the bay leaves before serving and adjust seasoning as needed, then serve hot.

Notes

For an even richer flavor, you can deglaze the pot with a splash of red wine after browning the beef. You can also add other vegetables like celery or mushrooms during the last hour of cooking.