Classic Beef Stew
A hearty slow-cooked beef stew with tender chunks of beef and root vegetables in a rich savory broth. Perfect for cold nights when you need something deeply satisfying.
Tender beef and vegetables slow cooked in a rich deeply flavored broth.
Nutrition per serving
Ingredients
protein
vegetables
aromatics
liquid
flavoring
thickener
herbs
fat
Instructions
Sear the Beef
Pat beef cubes completely dry with paper towels and season generously with salt and pepper. Heat olive oil in a large Dutch oven over high heat. Sear beef in batches for 3 to 4 minutes per side until deeply browned on all sides. Do not crowd the pan.
Build the Base
Reduce heat to medium. Add onion to the same pot and cook for 4 minutes until softened. Add garlic and tomato paste and cook for 1 more minute stirring constantly. Sprinkle flour over the mixture and stir for 1 minute.
Deglaze and Combine
Pour in beef broth while scraping up all the browned bits from the bottom of the pot. These bits add tremendous flavor to the final stew. Return the seared beef to the pot and add thyme.
Slow Cook
Bring stew to a gentle boil then reduce heat to low. Cover and simmer for 1 hour stirring occasionally. Add carrots and potatoes and continue cooking covered for another 30 minutes until beef and vegetables are completely tender.
Season and Serve
Taste and adjust seasoning with salt and pepper. If the stew is too thin remove the lid and simmer for an additional 10 minutes to reduce. Ladle into bowls and serve with crusty bread.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.