A hearty, classic beef stew made with tender chuck roast, root vegetables, and a rich, savory broth — perfect for cozy dinners or make-ahead meals.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
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2 lbs beef chuck, cut into 1½-inch cubes
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2 tbsp vegetable oil
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Salt and black pepper
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1 large yellow onion, chopped
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3 cloves garlic, minced
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2 tbsp tomato paste
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4 cups beef broth (low sodium)
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2 bay leaves
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4 sprigs fresh thyme
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3 carrots, peeled and sliced
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3 Yukon gold potatoes, cubed
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Optional: 1 tbsp Worcestershire sauce
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Optional: 1 tbsp flour or cornstarch (to thicken)
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Fresh parsley, chopped (for garnish)
Instructions
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Heat oil in a Dutch oven over medium-high heat. Season beef and sear in batches until browned. Set aside.
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Sauté onion in the same pot for 5–7 minutes. Add garlic and cook 1 minute more.
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Stir in tomato paste and cook until darkened. Deglaze with broth or wine.
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Return beef to pot. Add broth, bay leaves, thyme, and Worcestershire. Simmer, covered, 1½ to 2 hours.
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Add carrots and potatoes. Simmer uncovered 30–40 minutes until vegetables are tender.
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If desired, stir in thickener and simmer 10 more minutes.
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Remove herbs. Adjust seasoning and garnish with parsley. Serve warm.