Description
A hearty and classic beef stew packed with tender beef, carrots, celery, potatoes, and a rich, savory broth. This comforting bowl is perfect for cozy dinners and slow-cooked to perfection to develop deep flavors.
Ingredients
Scale
Beef Stew
- 1 lb beef stew meat, cubed
- 4 carrots, peeled and sliced
- 2 celery stalks, chopped
- 4 potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 5 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Brown the beef: Heat a large pot over medium-high heat. Brown the beef stew meat in batches to ensure even searing, then set the browned beef aside to retain juices.
- Sauté the vegetables: In the same pot, add chopped onions, carrots, celery, and minced garlic. Cook until the vegetables soften and release their aromas, stirring frequently to avoid burning.
- Add tomato paste and beef: Stir in the tomato paste and cook for 1 minute to deepen its flavor. Return the browned beef to the pot, mixing well with the vegetables.
- Add liquids and seasonings: Pour in the beef broth, then add diced potatoes, dried thyme, salt, and pepper. Bring the mixture to a rolling boil to start the cooking process.
- Simmer the stew: Reduce the heat to low and cover the pot. Let it simmer gently for 1 to 2 hours, or until the beef is tender and the vegetables are fully cooked. Stir occasionally to prevent sticking.
Notes
- For extra richness, add a splash of red wine during the simmering step.
- Use fresh thyme instead of dried if available, using about 2 teaspoons.
- Feel free to substitute potatoes with sweet potatoes for a different flavor.
- This stew tastes even better the next day after the flavors meld together.
- To thicken the stew, mash some of the potatoes or add a cornstarch slurry at the end of cooking.
