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Old-Fashioned Beef Stew

A hearty and comforting traditional dish made with tender beef and a medley of vegetables, perfect for family dinners or cold winter nights.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 4 cups beef broth
  • 4 medium potatoes, peeled and diced
  • 3 medium carrots, sliced
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon thyme
  • 1 leaf bay leaf
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Method
 

Cooking
  1. In a large pot, heat olive oil over medium heat. Add the beef cubes and brown on all sides. Remove from pot and set aside.
  2. In the same pot, add onions and garlic; sauté until softened.
  3. Return the beef to the pot, add beef broth, tomato paste, thyme, bay leaf, salt, and pepper. Bring to a boil.
  4. Lower the heat and simmer for about 1 hour.
  5. Add potatoes and carrots, and cook for an additional 30-40 minutes until the vegetables are tender.
  6. Discard bay leaf before serving.

Notes

For extra flavor, add a splash of red wine to the pot while cooking. If you prefer a thicker stew, mix 1 tablespoon of cornstarch with water to create a slurry and add it during the last few minutes of cooking. Make sure not to overcrowd the pot when browning the beef to ensure it gets a nice sear. To store leftovers, let the stew cool to room temperature, then transfer to an airtight container and refrigerate for about 3 to 4 days or freeze for up to 3 months.