Description
A rich and comforting stove-top beef stew featuring tender chunks of beef, potatoes, and carrots, slow-cooked in a flavorful broth for the ultimate cozy meal.
Ingredients
Scale
- 2 lbs chuck beef, cut into cubes
- 3 tbsp all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp Worcestershire sauce
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 large carrots, sliced
- 3 medium Yukon Gold potatoes, cubed
- 2 celery stalks, chopped
- 2 tbsp tomato paste
- 4 cups beef broth (low sodium)
- 1 tbsp beef paste (Better Than Bouillon)
- 2 bay leaves
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 tsp fresh rosemary, chopped (or ½ tsp dried)
- 1 tsp paprika (optional)
- 1 tbsp cornstarch mixed with 2 tbsp water (optional for thickening)
Instructions
- Toss beef cubes with flour, garlic powder, onion powder, salt, and pepper.
- Heat olive oil in a Dutch oven over medium-high heat. Sear beef in batches until browned. Set aside.
- In the same pot, sauté onions and celery for 3-4 minutes. Add garlic and cook for 30 seconds.
- Stir in tomato paste and cook for 1-2 minutes. Deglaze with ½ cup broth, scraping up browned bits.
- Return beef to the pot. Add remaining broth, Worcestershire sauce, beef paste, bay leaves, thyme, rosemary, and paprika. Bring to a boil, then reduce heat and simmer covered for 1.5 to 2 hours.
- Add carrots and potatoes, then continue simmering for 30-45 minutes until tender.
- If needed, stir in cornstarch slurry and simmer for 5-10 minutes until thickened.
- Remove bay leaves, adjust seasoning, and serve hot.
Notes
- For extra flavor, add a splash of balsamic vinegar or soy sauce.
- Store in the refrigerator for up to 3 days or freeze for 3 months.
- Reheat on the stove over medium heat, adding a splash of broth if needed.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Stove-Top
- Cuisine: American