Description

Warm up with this rich and flavorful beef stew recipe, loaded with tender beef, carrots, and potatoes in a robust, herb-infused broth. Perfect for cozy family dinners or meal prepping for the week.

Ingredients

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1.5 lbs beef chuck, cut into 2-inch chunks
3 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
3 medium carrots, sliced into rounds
3 medium Yukon gold potatoes, cut into chunks
2 tbsp tomato paste
2 cups beef broth
1 cup red wine (optional)
1 can (14 oz) diced tomatoes
1 tbsp Worcestershire sauce
2 tsp fresh thyme (or 1 tsp dried thyme)
2 bay leaves
Salt and pepper to taste

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Instructions

Prepare the Beef:
- Pat beef chunks dry and season with salt and pepper. Heat 2 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
Sauté Aromatics:
- Add 1 tbsp olive oil to the pot. Sauté onion until translucent, about 3 minutes. Stir in garlic and tomato paste, cooking for 1 minute until fragrant.
Build the Stew:
- Deglaze the pot with red wine, scraping up browned bits (if using). Add beef broth, Worcestershire sauce, diced tomatoes, thyme, bay leaves, and seared beef. Bring to a simmer.
Cook the Stew:
- Cover and simmer on low heat for 1.5–2 hours until the beef is tender. Stir occasionally.
Add Vegetables:
- Add carrots and potatoes. Cook uncovered for an additional 30–40 minutes, or until vegetables are tender and the broth has thickened slightly.
Serve:
- Remove bay leaves, garnish with fresh thyme, and serve hot with crusty bread or over rice.

Notes

To thicken the stew, mash a few potato chunks into the broth.
Substitute red wine with more beef broth for a non-alcoholic version.
Add parsnips or turnips for extra depth.