Description
This easy beef stew is a hearty and comforting dish made with tender beef cubes, aromatic vegetables, and flavorful herbs, simmered slowly to create a rich and satisfying meal perfect for family dinners.
Ingredients
Beef and Coating
- 2 pounds beef stew meat (cut into 1-inch cubes)
- 3 tablespoons all-purpose flour
- 1 ½ teaspoons salt (divided)
- 1 teaspoon black pepper
Cooking Oil and Aromatics
- 2 tablespoons olive oil (divided)
- 1 onion (chopped)
- 3 garlic cloves (minced)
- ¼ cup tomato paste
Vegetables and Herbs
- 1 ½ pounds Yukon potatoes (cut into 1-inch cubes)
- 6 carrots (chopped)
- 3 celery sticks (chopped)
- 2 teaspoons dried thyme
- 1 teaspoon dried basil
- 2 bay leaves
Liquids and Garnish
- 4 cups vegetable or beef broth
- Fresh parsley for serving
Instructions
- Prepare the beef: Place the beef stew meat in a large bowl. Add all-purpose flour, 1 teaspoon of salt, and black pepper, then toss well to coat all the pieces evenly.
- Brown the beef: Heat 1 tablespoon of olive oil in a large Dutch oven or deep pot over medium heat. Add half of the seasoned beef in a single layer and cook undisturbed for 5 minutes. Flip the beef pieces and cook for another 5 minutes until browned. Remove and set aside. Repeat this process with the remaining oil and beef. Return all the browned beef to the pot.
- Sauté aromatics: Add the chopped onions and minced garlic to the pot and cook with the beef until the onions are translucent and the garlic is fragrant, about 5 minutes.
- Add tomato paste: Stir in the tomato paste with the onions and garlic, cooking for an additional 1-2 minutes to deepen the flavor.
- Combine vegetables and herbs: Add the cubed potatoes, chopped carrots, celery, dried thyme, dried basil, the remaining ½ teaspoon salt, and bay leaves to the pot. Pour in the broth and stir well, scraping the bottom of the pot to loosen any browned bits.
- Simmer the stew: Reduce the heat to low, cover the pot, and let the stew simmer gently for 1.5 to 2 hours, or until the beef is very tender and the vegetables are cooked through.
- Finish and serve: Remove the bay leaves, season the stew with fresh parsley, and serve warm.
Notes
- For deeper flavor, brown the beef in batches without overcrowding the pan.
- Use beef broth for a richer taste, or vegetable broth for a lighter version.
- Feel free to substitute Yukon potatoes with russet potatoes if preferred.
- Adjust seasoning with additional salt and pepper before serving, if needed.
- This stew can be made a day ahead — flavors improve with time. Reheat gently on stovetop.
