Classic Homemade Beef Stew
A comforting beef stew loaded with tender beef and hearty vegetables, perfect for family gatherings or chilly evenings.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Total Time: 135 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Simmering
- Cuisine: American
- Diet: None
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 4 medium carrots, sliced
- 3 medium potatoes, diced
- 2 celery stalks, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 2 tablespoons olive oil
Instructions
- Brown the beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches, being careful not to overcrowd the pot. Brown the beef on all sides for about 5-7 minutes. Remove the beef and set aside.
- Sauté the vegetables: In the same pot, add the chopped onion and garlic. Cook for 2-3 minutes until softened. Then add the carrots, potatoes, and celery, cooking for an additional 5 minutes to slightly tenderize.
- Deglaze the pot: Stir in the tomato paste and Worcestershire sauce, scraping up any browned bits from the bottom.
- Combine ingredients: Return the beef to the pot, along with any juices that have accumulated. Pour in the beef broth and add the thyme, bay leaf, and season with salt and pepper. Stir everything together.
- Simmer the stew: Bring the stew to a boil, then reduce the heat to low and cover. Let it simmer for about 90 minutes, stirring occasionally, until the beef is tender and the vegetables are cooked through.
- Final seasoning: Once the stew has simmered, taste and adjust seasonings as needed. Remove the bay leaf before serving.
Notes
Allow the stew to sit for a few minutes after cooking for the flavors to meld together beautifully.