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The Best Beef Stew

A comforting and hearty beef stew with tender chunks of beef, flavorful herbs, and root vegetables, perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs chuck beef, cut into 1-inch cubes This cut has the perfect balance of meat and fat, ensuring tenderness.
  • 4 cups beef broth Use low-sodium for more control over flavor.
  • 2 tablespoons olive oil For browning the beef.
  • 3 medium carrots, sliced Natural sweetness complements savory flavors.
  • 2 medium potatoes, diced Russet or Yukon Gold work great.
  • 1 medium onion, chopped Essential for building flavor.
  • 3 cloves garlic, minced Provides depth and aroma.
  • 2 tablespoons tomato paste Enhances overall flavor.
  • 1 teaspoon dried thyme Adds an earthy note.
  • 2 leaves bay leaves Imparts a subtle hint of spice.
  • to taste Salt and pepper Essential for enhancing flavors.
Optional Additions
  • as desired peas or bell peppers For color and flavor.
  • as desired Greek yogurt A lighter touch when serving.

Method
 

Preparation
  1. Begin by chopping your vegetables and cubing the beef.
Browning the Beef
  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches, ensuring not to overcrowd the pot. Brown all sides (about 4-5 minutes) and remove from pot.
Sautéing the Aromatics
  1. In the same pot, add the chopped onion and cook until translucent (about 5 minutes). Add the minced garlic and sauté for another minute until fragrant.
Mixing in Tomato Paste
  1. Stir in the tomato paste, allowing it to caramelize slightly for about two minutes.
Combining and Simmering
  1. Return the beef to the pot and mix in the carrots, potatoes, thyme, bay leaves, salt, and pepper. Pour in the beef broth, ensuring everything is just submerged.
Cooking
  1. Bring to a gentle boil, then reduce to a simmer. Cover and let it cook for about two hours, stirring occasionally.
Final Touches
  1. Once the meat is tender and flavors melded, taste and adjust seasoning as needed.
Serving
  1. Serve hot, removing the bay leaves before enjoying your stew. Top with fresh parsley for a pop of color.

Notes

Browning the beef is key for flavor. Let the stew sit covered for an hour after cooking for improved flavor. This stew gets better with time.