Description
A rich and tender classic beef stew, slow-simmered with potatoes and vegetables in a savory gravy.
Ingredients
Scale
- 2 lbs Beef chuck (cubed)
- 4 Yukon Gold potatoes (cubed)
- 4 cups Beef broth
- 3 Carrots (sliced)
- 1 Onion (chopped)
- 3 cloves Garlic (minced)
- 2 tbsp Tomato paste
- 2 Celery stalks (chopped)
- 2 tbsp Olive oil
- 2 tbsp Worcestershire sauce
- 1 tsp Thyme
- 1 Bay leaf
- Salt & black pepper to taste
- Fresh parsley (for garnish)
Instructions
- Season beef with salt and pepper; sear in hot olive oil until deeply browned. Remove and set aside.
- In the same pot, sauté onion, garlic, celery, and carrots until softened.
- Stir in tomato paste and cook for 1–2 minutes to deepen flavor.
- Return beef to the pot; add broth, Worcestershire sauce, thyme, and bay leaf.
- Cover and simmer (or braise in oven) for 1½–2 hours until beef is fork-tender.
- Add potatoes during the last 30–40 minutes of cooking. Adjust seasoning, garnish with parsley, and serve hot.
Notes
- For a thicker gravy, you can add a cornstarch slurry towards the end of cooking.
- This stew can be made a day in advance; the flavors will deepen overnight.
- Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg