Description
A cozy and comforting Old Fashioned Beef Stew that simmers with tender beef and fresh vegetables, perfect for chilly days.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 4 medium carrots, sliced
- 3 potatoes, diced (Russets work best)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon tomato paste
- 2 tablespoons Worcestershire sauce
- 2 teaspoons dried thyme
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons vegetable oil (or olive oil)
- 1 cup frozen peas (optional)
- Fresh parsley for garnish (optional)
Instructions
- Heat a large pot or Dutch oven over medium-high heat. Add the vegetable oil. Once hot, add the beef cubes in batches, ensuring not to overcrowd the pot. Brown the beef on all sides for about 5 to 7 minutes per batch.
- Add the chopped onions and garlic to the pot. Stir and cook until fragrant and the onions have softened, roughly 3 minutes.
- Stir in the tomato paste, Worcestershire sauce, thyme, and bay leaves. Allow to cook together for about a minute.
- Pour in the beef broth, scraping up any brown bits stuck to the bottom. Add the carrots and potatoes, then bring to a gentle simmer.
- Reduce the heat to low and cover the pot. Let it simmer for about 120 to 180 minutes until the beef is tender.
- Toss in the frozen peas in the last 10 minutes of cooking, if using.
- Remove the bay leaves and taste. Adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh parsley if desired.
Notes
Feel free to substitute ingredients as per your preference. Leaner beef or chicken can be used, and vegetable broth for a lighter option work well. Adjust seasoning before serving for best flavor.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg