Homestyle Beef Stew
Tender beef chunks simmered with hearty potatoes and sweet carrots in a rich, savory gravy.
Ingredients
- 2 lb beef chuck roast · cut into 1 inch cubes
- 1/2 cup all-purpose flour · for dredging
- 2 tbsp olive oil
- 1 yellow onion · chopped
- 3 carrots · peeled and sliced
- 3 russet potatoes · peeled and cubed
- 4 cup beef broth
- 2 tbsp tomato paste
- 3 garlic · minced
- 1 tsp dried thyme
- salt and black pepper · to taste
Directions
- 1
Dredge and Sear the Beef
Toss the beef cubes in flour, salt, and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches until seared on all sides, then remove and set aside.
- 2
Sauté the Aromatics
In the same pot, add the chopped onion and cook until softened. Stir in the garlic and tomato paste, cooking for one minute until fragrant.
- 3
Deglaze and Simmer
Pour in the beef broth, scraping up any browned bits from the bottom. Return the beef to the pot, add the dried thyme and bay leaves, and bring to a boil.
- 4
Slow Cook the Stew
Reduce the heat to low, cover the pot, and let it simmer gently for 90 minutes, stirring occasionally, until the beef is starting to become tender.
- 5
Add the Vegetables
Stir in the carrots and potatoes. Cover and continue to simmer for another 30 minutes, or until the vegetables are fork-tender and the beef is completely tender.
- 6
Final Seasoning and Storage
Remove the bay leaves. Taste the stew and adjust the salt and pepper. Let it cool, then store in the fridge for up to three days as the flavors meld beautifully overnight.