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Beef Stew Recipe | What's For Dinner

Ingredients

2 lbs beef chuck, cut into 1.5-inch cubes3 tbsp all-purpose flour2 tbsp olive oil1 large yellow onion, diced4 cloves garlic cloves, minced3 large carrots, cut into 1-inch chunks1.5 lbs Yukon Gold potatoes, quartered2 stalks celery stalks, sliced4 cups beef broth2 tbsp tomato paste1 tbsp Worcestershire sauce1 tsp dried thyme2 whole bay leaves1.5 tsp salt1 tsp black pepper

Instructions

1

Pat the beef cubes dry with paper towels. Season with salt and pepper, then toss in flour to coat evenly.

Tip: Dry beef sears better. Wet beef steams instead of browning, which means less flavor.

2

Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches (don't crowd the pot) for 2-3 minutes per side until deeply browned. Remove and set aside.

3

In the same pot, saute the onion for 3-4 minutes. Add garlic and tomato paste, cook for 1 minute. Deglaze with a splash of beef broth, scraping up the browned bits from the bottom.

4

Return the beef to the pot. Add the remaining broth, Worcestershire, thyme, and bay leaves. Bring to a boil, then reduce to a low simmer. Cover and cook for 1 hour.

5

Add the potatoes, carrots, and celery. Continue simmering covered for another 45-60 minutes until the beef and vegetables are fork-tender.

6

Remove the bay leaves. Taste and adjust seasoning. The stew should be thick and rich. If too thin, simmer uncovered for 10 more minutes.

Nutrition per Serving

440kcal

Calories

36g

Protein

34g

Carbs

18g

Fat

5g

Fiber

Watch It Being Made

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Beef Stew

Ingredients

Instructions

Nutrition per Serving

Watch It Being Made

Tags

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