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Classic Beef Stew: The Best Hearty Recipe

Irresistible Classic Beef 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 cubes
  • 2 tbsp Olive oil Divided use
  • 1 large Yellow onion Chopped
  • 3 cloves Garlic Minced
  • 1/4 cup All-purpose flour For coating and thickening
  • 2 tbsp Tomato paste
  • 4 cups Beef broth Low sodium preferred
  • 3 medium Russet potatoes Peeled and diced into 1-inch pieces
  • 4 medium Carrots Peeled and cut into 1-inch thick slices
  • 1 tbsp Fresh thyme Chopped

Instructions
 

  • Pat the beef chuck cubes dry with paper towels and toss them with the all-purpose flour, salt, and black pepper until evenly coated.
  • Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches until browned on all sides, then remove to a plate.
  • Add the remaining tablespoon of olive oil to the pot. Add the chopped yellow onion and cook until softened, about 5 minutes. Stir in the minced garlic and tomato paste, cooking for 1 more minute.
  • Pour in a splash of the beef broth to deglaze the pot, scraping up any browned bits from the bottom.
  • Return the browned beef to the pot. Pour in the remaining beef broth and add the fresh thyme. Bring the mixture to a boil.
  • Reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally.
  • Add the potatoes and carrots to the pot. Cover and continue to simmer for an additional 45 to 60 minutes, or until the beef and vegetables are completely tender.
  • Remove from heat, taste and adjust seasoning if necessary, and serve hot.