Classic Beef Stew

This classic beef stew is a hearty one pot meal with fork-tender beef, potatoes and carrots in a rich gravy.

Browning the beef first and simmering it low and slow is what builds the deep flavor, and the whole dinner cooks in a single pot.

How to Make It

1. Season the beef with salt and pepper and toss with the flour. Heat the oil in a Dutch oven over medium-high heat and brown the beef in batches. Set aside.
2. Cook the onion in the same pot for 4 minutes, then stir in the garlic and tomato paste for 1 minute.
3. Return the beef to the pot with the broth, Worcestershire sauce, thyme and bay leaves. Bring to a boil, reduce the heat, cover and simmer for 1 hour.
4. Add the potatoes and carrots, cover and simmer for 45 to 60 minutes more until the beef and vegetables are tender. Remove the bay leaves and adjust the seasoning before serving.

Pro Tips

• Brown the beef in batches so it sears instead of steaming.
• For a thicker gravy, simmer uncovered for the last 15 minutes.

Storage

Refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently on the stove with a splash of broth.

Classic Beef Stew

This classic beef stew is a hearty one pot meal with fork-tender beef, potatoes and carrots in a rich gravy.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 pounds beef chuck cut into 1.5 inch cubes
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 large yellow onion chopped
• 3 cloves garlic minced
• 2 tablespoons tomato paste
• 4 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 2 bay leaves
• 1.5 pounds gold potatoes cubed
• 4 large carrots cut into chunks
• salt and black pepper to taste

Method

 

1. Season the beef with salt and pepper and toss with the flour. Heat the oil in a Dutch oven over medium-high heat and brown the beef in batches. Set aside.
2. Cook the onion in the same pot for 4 minutes, then stir in the garlic and tomato paste for 1 minute.
3. Return the beef to the pot with the broth, Worcestershire sauce, thyme and bay leaves. Bring to a boil, reduce the heat, cover and simmer for 1 hour.
4. Add the potatoes and carrots, cover and simmer for 45 to 60 minutes more until the beef and vegetables are tender. Remove the bay leaves and adjust the seasoning before serving.

Notes

Brown the beef in batches so it sears instead of steaming.

For a thicker gravy, simmer uncovered for the last 15 minutes.