Description
This easy homemade beef stew recipe is a classic comfort food made with tender beef, carrots, potatoes, and savory herbs simmered in a rich, flavorful broth. Perfect for cozy dinners, this one-pot meal is hearty, simple to make, and freezer-friendly. Ideal for fall or winter nights.
Ingredients
2 pounds beef chuck roast
4 large carrots
3 celery stalks
4 medium Yukon gold potatoes
1 large onion
4 garlic cloves
2 tablespoons tomato paste
4 cups beef broth
2 bay leaves
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
Instructions
1. Cut the beef chuck roast into bite-sized chunks and pat dry with paper towels.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
3. In the same pot, sauté chopped onion, celery, and minced garlic until soft and fragrant.
4. Stir in tomato paste and cook for 1 minute to deepen flavor.
5. Return the browned beef to the pot. Pour in beef broth and add bay leaves, thyme, salt, and pepper.
6. Bring the stew to a gentle boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours until the beef is tender.
7. Add chopped carrots and cubed potatoes. Simmer uncovered for 30 more minutes or until vegetables are fork-tender.
8. Remove bay leaves and adjust seasoning to taste.
9. Serve hot with crusty bread or over mashed potatoes.
Notes
Letting the stew sit for a few hours before serving deepens the flavor.
You can add mushrooms or peas in the last 20 minutes for extra veggies.
Use Yukon gold potatoes for the best creamy texture without breaking down.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg