Hearty Beef Stew
A classic beef stew recipe, perfect for chilly nights, packed with tender meat and vibrant vegetables in a rich, savory broth.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Total Time: 140 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: None
Ingredients
- 2 pounds beef chuck roast, cut into 1-inch chunks
- 3 tablespoons vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups carrots, sliced
- 2 cups potatoes, cubed
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 1 cup frozen peas (optional)
- 1 tablespoon Worcestershire sauce (optional)
Instructions
- Brown the meat in a large pot with vegetable oil, about 5-7 minutes. Remove and set aside.
- Sauté the chopped onion until translucent, about 3-4 minutes, then add garlic for another minute.
- Deglaze the pot with ½ cup of beef broth, scraping up browned bits for flavor.
- Add the remaining beef broth, thyme, rosemary, bay leaves, salt, and pepper. Bring to a simmer.
- Incorporate the carrots and potatoes, ensuring they are submerged in the broth.
- Simmer the stew with a lid on low heat for about 2 hours, stirring occasionally.
- Final adjustments: stir in peas and Worcestershire sauce in the last 10 minutes. Adjust seasoning.
- Serve by removing bay leaves and ladling into bowls with crusty bread or over rice.
Notes
Beef stew often tastes better the next day as flavors meld. Store in an airtight container for up to 3 days or freeze for 3 months.