Beef Stew Recipe – Easy and Delicious
This easy beef stew recipe features tender beef, hearty potatoes and carrots, and a rich, savory broth. It’s a comforting one-pot dinner that’s perfect for cozy family meals and leftovers.
Ingredients
- 2 lb beef chuck roast cut into bite-sized cubes
- ¼ cup all-purpose flour for lightly coating the beef
- 1 tsp salt plus more to taste
- ½ tsp black pepper
- 2 tbsp olive oil
- 1 large yellow onion chopped
- 4 cloves garlic minced
- 2 tbsp tomato paste
- 4 cups low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 2 bay leaves
- 4 medium carrots peeled and cut into chunks
- 1.5 lb Yukon Gold potatoes cut into bite-sized chunks
- 2 tbsp fresh parsley chopped for garnish
Instructions
- Pat the beef cubes dry with paper towels. Season with salt and black pepper, then lightly toss with the flour until coated.
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the beef in batches and brown on all sides. Transfer the browned beef to a plate.
- Add the chopped onion to the same pot and cook for about 3–4 minutes, until softened. Add the minced garlic and tomato paste and cook for another minute.
- Return the browned beef to the pot. Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot with a wooden spoon to release the browned bits.
- Add the carrots, potatoes, dried thyme, and bay leaves. Stir everything together and bring the liquid to a gentle simmer.
- Reduce the heat to low, cover the pot, and simmer for about 1½ to 2 hours, or until the beef is fork-tender and the vegetables are cooked through.
- Remove the bay leaves. Taste and adjust the salt and black pepper as needed.
- Garnish with fresh parsley and let the stew rest for a few minutes before serving. Serve warm with crusty bread, biscuits, or a simple green salad.
Notes
- For the most tender beef, use beef chuck roast and avoid rushing the simmering process. Browning the beef in batches is also important because it creates the flavorful browned bits that give the stew its rich taste.
- The stew can be made ahead and refrigerated for up to 3–4 days. It also freezes well for up to 3 months. Reheat gently on the stovetop and add a splash of beef broth if the stew becomes too thick.
- Pro tip: The flavor is often even better the next day after the ingredients have had more time to meld together.
Nutrition Facts
- Calories: 520 kcal
- Total Fat: 23 g
- Saturated Fat: 8 g
- Cholesterol: 115 mg
- Sodium: 650 mg
- Total Carbohydrates: 39 g
- Dietary Fiber: 6 g
- Total Sugars: 7 g
- Protein: 43 g