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Beef Stew

A hearty and flavorful beef stew that is slow-cooked to perfection in a Dutch oven, bringing out deep, rich flavors.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds beef chuck, cut into cubes Look for well-marbled meat for tenderness.
  • 1 large onion, diced Brings sweetness and balance.
  • 3 cloves garlic, minced Adds depth.
  • 3 carrots, peeled and sliced Slight sweetness and color.
  • 3 potatoes, peeled and cubed Help thicken and round out the dish.
  • 2 stalks celery, chopped Classic stew base.
  • 3 tablespoons tomato paste Builds a rich, flavorful base.
  • 3 cups beef broth (low sodium) The main liquid foundation.
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • 2 tablespoons oil for searing
  • Cornstarch + water slurry (optional, for thickening)

Method
 

Preparation
  1. Heat oil in your Dutch oven over medium-high.
  2. Add beef in batches and brown all sides. Set browned meat aside.
  3. Lower heat to medium. Add onion and celery to the same pot. Cook for 5 minutes until soft.
  4. Add garlic and tomato paste. Stir and cook for 1 more minute.
  5. Pour in a splash of beef broth to loosen up the bottom. Scrape up the browned bits with a wooden spoon.
  6. Return the beef to the pot and add carrots, potatoes, herbs, paprika, remaining broth, and bay leaf. Stir to combine.
  7. Cover with a lid and bake in a 325°F oven for 2.5 to 3 hours or simmer on the stovetop on low heat for the same time.
  8. If the stew is too thin, stir in a cornstarch slurry (2 tablespoons cornstarch + 2 tablespoons water) and simmer for 5 to 10 minutes until thickened.
  9. Taste and adjust salt or pepper. Remove bay leaf before serving.

Notes

Store stew in airtight containers in the fridge for up to 4 days. It freezes well for up to 2 months. Thaw in the fridge overnight and reheat slowly over medium heat, adding broth if it thickened.