Description
This hearty Beef & Potato Stew is a comforting dish featuring tender beef chuck, flavorful vegetables, and a rich broth simmered to perfection. With its classic combination of meat, potatoes, and carrots, enhanced by garlic, onion, and aromatic thyme, this stew promises to warm your soul and satisfy your appetite.
Ingredients
Scale
Main Ingredients
- 2 lbs beef chuck, cut into cubes
- 4 medium potatoes, diced
- 3 carrots, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
Liquids and Seasonings
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Heat the oil: In a large pot, heat 1 tablespoon of olive oil over medium heat to prepare for browning the beef.
- Brown the beef: Add the beef cubes to the pot and brown them evenly on all sides to develop rich flavor and color.
- Sauté onion and garlic: Stir in the chopped onion and minced garlic, cooking until they are softened and fragrant, about 3-5 minutes.
- Add seasonings: Mix in 2 tablespoons of tomato paste, 1 teaspoon dried thyme, and 1 teaspoon black pepper to coat the ingredients and intensify the stew’s flavor.
- Pour in broth and boil: Pour 4 cups of beef broth into the pot and bring the mixture to a boil to start the cooking process.
- Add vegetables and simmer: Add the diced potatoes and sliced carrots, then 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 tender.
Notes
- For extra depth of flavor, you can sear the beef in batches to avoid overcrowding the pot.
- Adjust salt to taste, especially if your beef broth is salted.
- Feel free to add other root vegetables like parsnips or turnips for variety.
- The stew can be refrigerated for up to 3 days and often tastes better the next day.
- Reheat gently over low heat to avoid overcooking the vegetables.
