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Delightful Comfort in Every Bowl of Beef Stew

Best Beef Stew made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

  • 2 lbs chuck roast cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 4 cups beef broth
  • 3 large carrots cut into 1-inch pieces
  • 3 medium potatoes peeled and diced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste

Instructions

  • Heat the vegetable oil in a large pot over medium-high heat.
  • Add the cubed beef in batches, browning on all sides.
  • Once browned, remove the beef and set aside.
  • In the same pot, add the diced onion and cook until translucent.
  • Add the minced garlic and cook for an additional minute until fragrant.
  • Stir in the tomato paste, cooking for another minute to deepen the flavor.
  • Pour in the beef broth while scraping the bottom of the pot.
  • Return the browned beef to the pot along with carrots, potatoes, thyme, and bay leaf.
  • Bring the mixture to a gentle boil, then reduce heat to low and cover.
  • Simmer gently for about 2 to 2.5 hours, stirring occasionally.
  • After cooking, taste and season with salt and pepper to your liking.
  • Remove the bay leaf before serving and enjoy the stew warm.