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Old-Fashioned Beef Stew

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A hearty and comforting beef stew filled with tender beef and fresh vegetables, perfect for chilly evenings.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1.5-inch cubes
  • 4 medium carrots, peeled and cut into chunks
  • 4 medium potatoes, peeled and quartered
  • 3 celery stalks, chopped
  • 1 large onion, diced
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Fresh parsley for garnish

Instructions

  1. Pat the beef cubes dry with paper towels and season generously with salt and pepper.
  2. Heat 2 tablespoons of oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, brown the beef cubes on all sides until a deep golden crust forms, about 3-4 minutes per side. Transfer browned beef to a plate and set aside.
  3. Add the diced onion and celery to the same pot. Cook for about 5 minutes until softened, scraping up any browned bits from the bottom of the pot.
  4. Add the minced garlic and cook for another minute until fragrant. Sprinkle the flour over the vegetables and stir well to coat, cooking for 2 minutes to eliminate the raw flour taste.
  5. Return the browned beef to the pot along with any accumulated juices. Stir in the tomato paste, then gradually pour in the beef broth while stirring to prevent lumps.
  6. Add the bay leaves and dried thyme. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
  7. After the first hour of simmering, add the carrots and potatoes to the pot. Stir gently to combine, ensuring the vegetables are submerged in the liquid.
  8. Cover and continue simmering for another 45-60 minutes, or until the beef is fork-tender and the vegetables are cooked through but not mushy.
  9. Remove and discard the bay leaves. Taste the stew and adjust seasoning with salt and pepper as needed. If the gravy is too thin, simmer uncovered for an additional 10-15 minutes to thicken.
  10. Ladle the stew into bowls, garnish with fresh chopped parsley, and serve hot with crusty bread or over mashed potatoes.

Notes

Leftover beef stew can be stored in an airtight container in the refrigerator for up to 3 days. Freeze in a freezer-safe container for up to 3 months. For reheating, thaw overnight in the refrigerator and heat gently.

Nutrition

Find it online: https://recypez.com/old-fashioned-beef-stew/

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