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Beef Stew

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Beef Stew is a classic comfort food made with tender chunks of beef, hearty vegetables, and a rich savory broth simmered to perfection. Warm, satisfying, and packed with flavor, it’s ideal for family dinners, meal prep, or chilly days.

Ingredients

  • 2 pounds beef stew meat, cut into chunks
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 1½ pounds potatoes, cut into chunks
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 1 cup frozen peas
  • Fresh parsley, chopped, for garnish

Instructions

  1. Pat the beef dry with paper towels and season with salt and black pepper.
  2. Toss the beef with the flour until lightly coated.
  3. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  4. Brown the beef in batches on all sides, then remove and set aside.
  5. Add the onion and cook for about 5 minutes until softened.
  6. Stir in the garlic and cook for 30 seconds until fragrant.
  7. Add the tomato paste and cook for 1 minute, stirring constantly.
  8. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.
  9. Return the beef to the pot and add the thyme, rosemary, and bay leaves.
  10. Bring to a gentle boil, then reduce the heat to low.
  11. Cover and simmer for 1½ hours.
  12. Add the carrots, celery, and potatoes.
  13. Continue cooking for 45 minutes to 1 hour, or until the vegetables are tender and the beef is fork-tender.
  14. Stir in the frozen peas during the final 5 minutes of cooking.
  15. Remove the bay leaves and adjust seasoning if needed.
  16. Garnish with fresh parsley and serve hot.

Notes

  • Add mushrooms for extra depth and earthy flavor.
  • Include parsnips or turnips for additional root vegetables.
  • Stir in a splash of red wine for a richer broth.
  • Use sweet potatoes instead of regular potatoes.
  • Add green beans during the final 20 minutes of cooking.
  • Add red pepper flakes for a touch of heat.
  • For slow cooker preparation, cook on low for 7 to 8 hours.
  • Store leftovers in the refrigerator for up to 4 days.
  • Freeze in airtight containers for up to 3 months.
  • Add extra broth when reheating if the stew thickens.

Nutrition

Find it online: https://thefamilycooking.com/beef-stew-3/