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Beef Stew

Ultimate Beef Stew: Cozy Up with a Hearty Delight

This Beef Stew is the ultimate comfort food that warms your heart and home.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 pounds Beef Chuck Brisket or round can be used as substitutes.
  • 2 tablespoons Olive Oil Can substitute with vegetable or canola oil.
  • 1 large Onion Shallots can be used for a milder taste.
  • 4 cloves Garlic Fresh is preferred; garlic powder works in a pinch.
  • 4 cups Beef Broth Chicken broth can be used as a substitute.
  • 3 medium Carrots Parsnips or turnips can replace them.
  • 2 cups Potatoes Any waxy variety works; sweet potatoes can be used.
  • 1 cup Parsnips Can be omitted or replaced with extra carrots.
  • 2 stalks Celery Leeks can be used for a sweeter flavor.
  • 2 tablespoons Tomato Paste Canned tomatoes can be used as a fresher alternative.
  • 1 teaspoon Dried Thyme Fresh thyme can substitute at a ratio of 3:1.
  • 1 teaspoon Dried Rosemary Can skip or switch to sage.
  • 1 leaf Bay Leaf Remove before serving.
  • to taste Salt Preferably freshly ground.
  • to taste Pepper Preferably freshly ground.
  • 1/4 cup Fresh Parsley For garnishing.

Equipment

  • large pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. Brown Beef: Heat olive oil in a large pot over medium-high heat. Add beef chuck cubes in batches, searing each side for about 4-5 minutes. Remove and set aside.
  2. Sauté Aromatics: In the same pot, add onion and garlic. Sauté for 3-4 minutes until soft and translucent.
  3. Add Tomato Paste: Stir in tomato paste and cook for about 1 minute, allowing it to caramelize with the onions and garlic.
  4. Deglaze: Pour in a splash of beef broth and scrape the bottom of the pot to capture the browned bits.
  5. Return Beef: Add the browned beef back into the pot with the remaining beef broth and mix well.
  6. Add Vegetables: Add chopped carrots, potatoes, parsnips, and celery. Stir gently to distribute.
  7. Season: Sprinkle dried thyme, rosemary, bay leaf, salt, and pepper. Stir until well combined.
  8. Simmer: Bring to a boil, reduce heat to low, cover, and let it simmer for about 2 hours until the beef is fork-tender.
  9. Adjust Seasoning: Taste and adjust seasoning if necessary. Remove bay leaf before serving.
  10. Garnish and Serve: Ladle stew into bowls, garnish with parsley, and serve hot with crusty bread or over rice.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 6gVitamin A: 900IUVitamin C: 15mgCalcium: 40mgIron: 5mg

Notes

This beef stew is perfect for leftovers and tastes even better the next day.

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