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Beef & Potato Stew: Hearty Comfort Food Recipe

Hearty Beef & Potato Stew

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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 6

Ingredients
  

  • 2 lbs Beef chuck roast Cut into 1.5-inch chunks
  • 1.5 lbs Baby potatoes Halved
  • 3 whole Carrots Peeled and chopped
  • 1 large Yellow onion Diced
  • 4 cloves Garlic Minced
  • 4 cups Beef broth Low-sodium
  • 2 tbsp Tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Fresh thyme Chopped
  • 1/4 cup All-purpose flour
  • 2 tbsp Olive oil
  • 1 tsp Salt and black pepper Adjust to taste

Instructions
 

  • Pat the beef chunks dry with paper towels, then season generously with salt and black pepper. Toss the beef in flour until evenly coated.
  • Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, brown the beef on all sides for about 5-7 minutes. Remove beef and set aside.
  • In the same pot, add the diced onion and cook for 3-4 minutes until softened. Stir in the garlic and tomato paste, cooking for 1 minute until fragrant.
  • Pour in a splash of beef broth to deglaze the pot, scraping up any browned bits from the bottom.
  • Return the beef to the pot. Pour in the remaining beef broth and Worcestershire sauce. Add the fresh thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
  • Stir in the baby potatoes and carrots. Cover and continue to simmer for an additional 45-60 minutes, or until the beef and vegetables are fork-tender.
  • If a thicker stew is desired, stir in a cornstarch slurry or a tablespoon of potato flakes during the last 5 minutes of cooking. Serve hot.