Description
A comforting classic beef stew with tender chunks of beef, rich broth, and vibrant vegetables, perfect for chilly evenings.
Ingredients
Scale
- 2 pounds beef chuck, cut into cubes
- 4 cups beef broth
- 3 carrots, sliced
- 3 potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a Dutch oven over medium heat.
- Add beef cubes and brown them on all sides, allowing them to caramelize for extra flavor.
- Remove the beef from the pot and set aside, keeping the juices in the pot.
- In the same pot, add chopped onion and minced garlic, sautéing until softened and fragrant.
- Stir in tomato paste and cook for 1 minute to develop flavor.
- Return beef to the pot; add sliced carrots, diced potatoes, broth, Worcestershire sauce, bay leaves, salt, and pepper.
- Bring to a simmer, cover, and cook for 1.5 to 2 hours, until the beef is fork-tender.
- Discard bay leaves and serve hot.
Notes
For added flavor, you can substitute some broth with red wine. Optional: Add frozen peas at the last 10 minutes of cooking for a pop of color and sweetness.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg