Description
A hearty, slow-cooked beef stew featuring tender chunks of beef chuck, savory root vegetables, and a rich, mahogany-colored gravy. Pure comfort in every spoonful.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme or 3 sprigs fresh thyme
- 3 large carrots, sliced into chunks
- 1.5 lbs potatoes, peeled and cubed
- Salt and black pepper to taste
Instructions
- Pat the beef cubes dry with paper towels and season generously with salt and pepper.
- Heat oil in a large Dutch oven over medium-high heat. Brown the beef in batches until caramelized on all sides, then remove meat and set aside.
- In the same pot, sauté onion and carrots for about 5 minutes until the onion is translucent.
- Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant.
- Sprinkle in the flour and stir constantly for 1 minute to cook out the raw taste.
- Slowly pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot to release the browned bits.
- Return the browned beef and any juices back into the pot. Add the thyme.
- Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours.
- Add the cubed potatoes and simmer for another 45-60 minutes until the beef and vegetables are tender.
- Taste and adjust seasoning. Garnish with fresh parsley before serving.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising
- Cuisine: American