Classic Beef Stew
Traditional dish · American
A hearty and comforting classic beef stew, slow-cooked to perfection with tender chunks of beef, root vegetables, and a rich, savory gravy.
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Ingredients
- Beef chuck roast, cut into 1.5-inch cubes2 lbs
- All-purpose flour1/4 cup
- Vegetable oil2 tbsp
- Yellow onions, chopped2 large
- Garlic, minced4 cloves
- Beef broth4 cups
- Tomato paste2 tbsp
- Worcestershire sauce2 tbsp
- Bay leaves2
- Dried thyme1 tsp
- Carrots, peeled and cut into 1-inch pieces1 lb
- Celery stalks, cut into 1-inch pieces3
- Potatoes, peeled and cut into 1.5-inch cubes1.5 lbs
- Saltto taste
- Black pepperto taste
Steps
- 1
Pat the beef cubes dry with paper towels. In a bowl, toss the beef with flour, salt, and pepper until evenly coated.
- 2
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove browned beef and set aside.
- 3
Add chopped onions to the pot and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- 4
Stir in the tomato paste and cook for 1 minute. Pour in the beef broth, scraping up any browned bits from the bottom of the pot.
- 5
Return the browned beef to the pot. Add Worcestershire sauce, bay leaves, and thyme. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 hours.
- 6
Add carrots, celery, and potatoes to the pot. Stir to combine. Cover and continue to simmer for another 45-60 minutes, or until vegetables are tender and beef is very tender.
- 7
Remove bay leaves. Season with additional salt and pepper to taste. Ladle into bowls and serve hot.
