Description
A hearty and comforting classic beef stew with tender chunks of beef, potatoes, and carrots in a rich, flavorful broth.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1½-inch chunks
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and cut into chunks
- 4 Yukon gold potatoes, cut into chunks
- 3 tablespoons all-purpose flour
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Season beef with salt and pepper. Brown beef in batches until deeply seared on all sides. Remove and set aside.
- Add onion to the pot and cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds.
- Sprinkle flour over the onions and stir to coat. Cook for 1 minute.
- Stir in beef broth, tomato paste, Worcestershire sauce, paprika, thyme, and bay leaf.
- Return beef to the pot along with carrots and potatoes.
- Bring to a gentle simmer, cover, and cook on low heat for 1½–2 hours until beef is fork-tender and sauce is thick.
- Remove bay leaf, garnish with fresh parsley, and serve hot.
Notes
- For a thicker stew, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the stew during the last 10 minutes of cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg
Keywords: classic beef stew, beef stew with potatoes, old fashioned beef stew, comfort food dinner, beef chuck stew, cozy winter meals