Simple Beef Stew
There's nothing quite like a warm bowl of beef stew on a chilly evening. This recipe keeps things easy, using pantry staples and simple steps that anyone can follow. Even if you're brand new to cooking, you'll end up with tender beef, soft vegetables, and a rich, savory broth. Let's get started!
Ingredients
- 1½ lbs beef chuck cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 tsp salt (plus more to taste)
- 1 tsp black pepper
- 3 tbsp all-purpose flour
- 1 medium onion chopped
- 3 cloves garlic minced
- 3 medium carrots peeled and sliced
- 3 medium potatoes peeled and cut into chunks
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 2 bay leaves
- Fresh parsley, chopped (optional, for serving)
Instructions
- Season the beef. Pat the beef cubes dry with a paper towel, then sprinkle them with the salt and pepper. Toss the pieces in the flour until lightly coated. This helps them brown nicely and thickens the stew later.
- Brown the beef. Heat the oil in a large pot over medium-high heat. Add the beef in a single layer and cook until browned on all sides, about 5 to 6 minutes. Work in batches if your pot is crowded. Move the browned beef to a plate.
- Cook the aromatics. Lower the heat to medium. Add the onion to the pot and cook for 3 minutes, until soft. Stir in the garlic and tomato paste, and cook for another minute until fragrant.
- Build the broth. Pour in the beef broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Those bits add tons of flavor. Add the thyme and bay leaves.
- Simmer the beef. Return the beef to the pot. Bring everything to a gentle boil, then lower the heat, cover, and let it simmer for 1 hour. Give it a stir now and then.
- Add the vegetables. Stir in the carrots and potatoes. Cover and simmer for another 30 to 40 minutes, until the beef is tender and the veggies are soft.
- Finish and serve. Remove the bay leaves. Taste and add more salt or pepper if needed. Ladle into bowls and top with fresh parsley if you like. Enjoy!
Video
Notes
Helpful Tips
- Don't rush the browning. A good sear on the beef adds deep, rich flavor to the whole dish.
- Thicker stew? Mash a few potato chunks against the side of the pot and stir them in.
- Low and slow wins. Keep the heat gentle so the beef turns melt-in-your-mouth tender.
- Make it ahead. This stew tastes even better the next day, so leftovers are a treat.
Nutrition
Calories: 568kcalCarbohydrates: 42gProtein: 40gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 117mgSodium: 1718mgPotassium: 1659mgFiber: 6gSugar: 6gVitamin A: 7806IUVitamin C: 39mgCalcium: 99mgIron: 6mg
Tried this recipe?Let us know how it was!