Description
This Old-Fashioned Beef Stew is the ultimate comfort food, featuring tender, slow-simmered beef chuck and hearty root vegetables in a rich, velvety gravy. A mindful and nourishing meal, this classic dish celebrates the art of patience, resulting in a deeply flavorful and balanced stew that is perfect for a cozy family dinner.
Ingredients
2 pounds beef chuck, cut into 1.5-inch cubes
4 medium carrots, peeled and cut into chunks
4 medium potatoes, peeled and quartered
3 celery stalks, chopped
1 large onion, diced
4 cups high-quality low-sodium beef broth
2 tablespoons tomato paste
2 tablespoons all-purpose flour
3 cloves garlic, minced
2 bay leaves
1 teaspoon dried thyme
Fresh parsley for garnish
2 tablespoons olive oil
Instructions
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
Sear the beef cubes in batches until browned on all sides, then remove and set aside.
Add the onion to the pot and sauté until softened.
Stir in the garlic and tomato paste, cooking for 1 minute.
Sprinkle the flour over the vegetables and stir to coat, cooking for another minute.
Slowly whisk in the beef broth, scraping up any browned bits from the bottom of the pot.
Return the beef to the pot and add the bay leaves and dried thyme.
Cover and simmer on low heat for 1.5 to 2 hours until the beef is tender.
Add the carrots, potatoes, and celery.
Continue to simmer covered for another 30 to 45 minutes until the vegetables are fork-tender.
Remove bay leaves and garnish with fresh parsley before serving.
Notes
The stew tastes even better the next day as the flavors continue to meld. If the gravy is too thin, remove the lid for the last 15 minutes of cooking. Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg