Description
A warm and hearty beef stew recipe that combines tender beef chuck, hearty vegetables, and a rich broth, perfect for chilly evenings.
Ingredients
Scale
- 2 pounds beef chuck, cut into chunks
- 4 cups beef broth
- 4 medium potatoes, diced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
Instructions
- Heat olive oil in a large pot over medium heat.
- Add beef chunks and brown on all sides.
- Remove beef and set aside to let it rest.
- Add onions, carrots, celery, and garlic to the pot; sauté until softened.
- Stir in tomato paste, dried thyme, and Worcestershire sauce.
- Return the beef to the pot; add potatoes and beef broth.
- Season with salt, pepper, and bay leaf.
- Bring to a boil, then reduce heat, cover, and simmer for 90 to 120 minutes, until beef is tender.
- Adjust seasoning as needed and serve hot.
Notes
This stew improves in flavor after a day in the fridge, making it perfect for meal prep. Store leftovers in an airtight container for up to three days or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg