Description
A hearty and comforting beef and vegetable stew with tender beef, fresh vegetables, and a rich, savory broth.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 large carrots, peeled and sliced
- 3 potatoes, peeled and cubed
- 2 cups beef broth
- 1 can (14 oz) diced tomatoes
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons water
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add beef chunks and brown on all sides. Remove beef and set aside.
- In the same pot, add onion and garlic and sauté until translucent.
- Return beef to the pot, along with carrots, potatoes, beef broth, diced tomatoes, Worcestershire sauce, thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until beef is tender.
- Mix flour and water in a small bowl to create a slurry.
- Stir slurry into the stew to thicken. Simmer for another 10 minutes.
Notes
- For gluten-free stew, use cornstarch instead of flour.
- Fresh herbs can replace dried ones for a brighter flavor.
- Substitute seasonal vegetables like parsnips or turnips for a unique twist.
- Make the stew a day ahead for deeper flavor.
- This stew can be made in a slow cooker on low for 6-8 hours or high for 3-4 hours.
- Store refrigerated for up to 4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 18 g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: N/A