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Beef Stew

A comforting and hearty beef stew, slow-cooked to perfection with tender beef, potatoes, and carrots, perfect for chilly nights.
Print Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds beef chuck, cut into 1-inch pieces Opt for chuck roast for tenderness
  • 4 cups beef broth Substitute with vegetable broth for a dairy-free option
  • 4 large potatoes, peeled and diced
  • 3 carrots, sliced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 2 tablespoons olive oil Use coconut oil for a dairy-free version

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium-high heat until shimmering.
  2. Brown the beef in batches, searing until golden brown on all sides, about 5 minutes per batch.
  3. Remove the beef and set it aside. Do not leave any bits stuck to the bottom of the pot.
  4. In the same pot, sauté the chopped onion and minced garlic until softened and fragrant, about 3-4 minutes.
  5. Stir in tomato paste, dried thyme, and rosemary, cooking for 1 minute.
  6. Return the beef to the pot, pour in the beef broth, and add the diced potatoes and sliced carrots.
  7. Season with salt and pepper, bring to a boil, then reduce heat, cover, and let it simmer for 6-8 hours.
Serving
  1. Ladle the beef stew into bowls and enjoy with crusty bread or over rice.

Notes

For added flavor, consider adding a splash of red wine or mashing a few potato pieces to thicken the stew. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.