Description
A comforting bowl of beef stew filled with tender meat, vibrant vegetables, and rich broth, perfect for cold evenings and family gatherings.
Ingredients
- 2 lbs chuck roast, cut into chunks
- 4 medium potatoes, chopped
- 3 medium carrots, sliced
- 1 large onion, diced
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried thyme
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- In a heavy pot, brown the beef chunks over medium heat until well-seared.
- Remove beef and set aside. In the same pot, add onion and garlic, cooking until softened.
- Deglaze pot with a little beef broth, scraping up any brown bits.
- Add the beef back into the pot along with the potatoes, carrots, tomato paste, Worcestershire sauce, thyme, bay leaves, and remaining broth.
- Bring to a boil, then reduce heat, cover, and simmer for 2 hours until beef and vegetables are tender.
- Season with salt and pepper to taste. Serve hot, garnished with parsley.
Notes
This stew tastes even better the next day as flavors meld. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American