Description
This Easy Beef Stew is a hearty and comforting classic recipe that combines tender cubes of beef with a medley of vegetables simmered in a flavorful broth. Perfect for cozy dinners, this stew features Yukon potatoes, carrots, celery, and aromatic herbs, creating a rich and satisfying meal that serves eight.
Ingredients
Meat and Seasoning
- 2 pounds beef stew meat (cut into 1-inch cubes)
- 3 tablespoons all-purpose flour
- 1 ½ teaspoons salt (divided)
- 1 teaspoon black pepper
Vegetables and Herbs
- 1 onion (chopped)
- 3 garlic cloves (minced)
- ¼ cup tomato paste
- 1 ½ pounds Yukon potatoes (cut into 1-inch cubes)
- 6 carrots (chopped)
- 3 celery sticks (chopped)
- 2 teaspoons dried thyme
- 1 teaspoon dried basil
- 2 bay leaves
Liquids and Oil
- 4 cups vegetable or beef broth
- 2 tablespoons olive oil (divided)
For Serving
- Fresh parsley for serving
Instructions
- Prepare the beef: Place the beef in a large bowl. Add flour, 1 teaspoon of salt, and black pepper. Toss well until the beef is evenly coated with the flour and seasonings.
- Brown the beef: Heat 1 tablespoon of olive oil in a large Dutch oven or deep pot over medium heat. Add half of the beef in a single layer and let it cook undisturbed for 5 minutes. Flip the pieces and cook for another 5 minutes to brown the other side. Remove the beef and set aside. Repeat this process with the remaining oil and beef. Once all beef is browned, return all the beef back to the pot.
- Sauté onions and garlic: Add chopped onions and minced garlic to the pot with the beef. Cook together until the onions are translucent and the garlic becomes fragrant, about 5 minutes.
- Add tomato paste: Stir in the tomato paste with the onions and garlic. Cook it for an additional 1 to 2 minutes to deepen the flavor.
- Add vegetables and herbs: Incorporate the potatoes, carrots, celery, dried thyme, dried basil, and the remaining ½ teaspoon salt. Pour in the broth and stir well, scraping any browned bits off the bottom of the pot to enhance the stew's flavor.
- Simmer the stew: Reduce the heat to low. Cover the pot and let the stew simmer gently for 1.5 to 2 hours, or until the beef is very tender and the vegetables are cooked through.
- Finish and serve: Remove the bay leaves from the stew. Garnish with fresh parsley and serve the stew warm for a fulfilling meal.
Notes
- For richer flavor, use beef broth instead of vegetable broth.
- You can substitute dried thyme and basil with fresh herbs, but add them towards the end of cooking to preserve their aroma.
- To thicken the stew further, mash a few of the potatoes after cooking or add a slurry of flour and water.
- This stew can be made in advance and often tastes better the next day after flavors meld.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
