Old-Fashioned Beef Stew
This hearty beef stew combines tender beef with vegetables for a comforting meal.
Equipment
- Dutch oven
- Cutting board
Ingredients
For the Stew
- 2 lbs beef chuck, cut into 1½-inch cubes
- 2 tablespoon olive oil
- 1½ lbs Yukon Gold potatoes, peeled and cubed
- 4 carrots, peeled and cut into chunks
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoon tomato paste
- 2 tablespoon Worcestershire sauce
- 2 tablespoon all-purpose flour
- 2 teaspoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a Dutch oven, heat olive oil over medium-high heat. Add beef cubes and brown on all sides.
- Add onion and garlic, cooking until softened. Stir in flour, then add broth, tomato paste, and Worcestershire sauce.
- Add potatoes, carrots, rosemary, thyme, bay leaves, salt, and pepper. Bring to a simmer.
- Cover and cook on low heat for 2 hours until beef is tender.
Notes
For a thicker stew, you can remove the lid during the last 30 minutes of cooking.