Beef Stew
This Beef Stew is the ultimate one-pot dinner! Slow cooked to perfection and brimming with succulent bites of beef enveloped in a rich, savory sauce, accompanied by potatoes, carrots, and onions. This is homemade comfort food at its finest!
When it actually starts to cool down here in Texas, and we get colder days I love making a big pot of this classic beef stew. There is something so comforting about rich saucy beef stew on with a big slice of buttered cornbread. I love making cozy dishes like this that require little hands-on time so that I can get things done around the house.
Beef stew is ideal for preparing in advance and enjoying over several days. I find that the flavor is always better the next day. This dish is highly customizable with various vegetables and seasonings. It pairs wonderfully with root vegetables such as carrots, parsnips, and rutabagas.
Adding English peas, celery, and pearl onions introduces diverse flavors. Modifying the amounts of tomato or beef stock can also alter the taste. While the recipe is excellent as it stands, it allows for numerous adjustments.
Brown- Season the meat and toss it in flour to coat evenly, then brown it in a large Dutch oven or pot. Ensure each piece is browned on all sides before removing it from the pot.
Sauté- Add the onions and carrots to the same pot and sauté for 5 minutes, then add in the garlic and cook for 30 seconds.
Deglaze- Add the tomato paste and Worcestershire sauce to the pan to deglaze it. Cook for 1 minute.
Slow cook- Add the beef stock and meat to the pot, cover and place in a 325°F oven and cook for 1 hour.
Add potatoes- After 1 hour add in the potatoes and 2 sprigs of fresh thyme. Cover and place back in the oven and cook for 1 1/2 hours or until the meat is tender.
Serve with a big slice of buttered Cornbread (my personal favorite way to enjoy beef stew) or a nice sturdy piece of toasted bread like Sourdough.
- Brown the meat thoroughly before adding the rest of the ingredients. This will impart a ton of delicious flavor to the stew that cannot be achieved without browning the meat.
- Don't add the potatoes in the beginning. If added too early the potatoes will be overcooked and possibly fall apart in the stew.
- Slice the carrots in large pieces so that they do not get over cooked. If you prefer smaller cuts of carrots don't add the carrots until you add the potatoes to the stew.
- For a thicker stew make a cornstarch slurry and add to the stew after it has come out of the oven the final time. Place on the stove and mix until thickened. Since the meat is tossed in flour beforehand it should be thick enough to not need any additional thickener.
- Use a good quality beef stock for optimal flavor.
- Garnish with fresh thyme and parsley for added fresh flavor.
Absolutely! I actually prefer Beef Stew the second day, after it has had time to marry all of the flavors. You can fully cook the recipe, allow it to cool completely and store it in the refrigerator for up to 7 days.
This Beef Stew is the ultimate one-pot dinner! Slow cooked to perfection and brimming with succulent bites of beef enveloped in a rich, savory sauce, accompanied by potatoes, carrots, and onions. This is homemade comfort food at its finest!
- 1 1/2 pounds chuck roast or stew meat (cut into 2" pieces)
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons flour
- 1 cup onion (large diced)
- 2 cups carrots (cut into 2" thick pieces)
- 4 cloves garlic (minced)
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 3 cups beef stock
- 1 bay leaf
- 1 pound red or yukon gold potatoes (cut into 2" pieces)
- 2 sprigs fresh thyme (extra for garnish)
Preheat and oven to 325°F.
Season the meat with the salt and pepper and toss in the flour to evenly coat. Place a large dutch oven or large pot over medium high heat and brown the meat. Making sure to brown each piece on all sides. Remove from the pot.
Turn the heat down to medium and add the carrots and onions to the pot. Cook for 5 minutes. Add the garlic and cook for 30 seconds.
Next add in the tomato paste and worcestershire sauce and deglaze the pan. Cook for 1 minute while stirring to remove the brown bits from the bottom of the pan.
Place the meat back in the pan then pour in the beef stock. Add in the bay leaf. Stir well. Cover and place in the preheated oven. Cook for 1 hour.
Remove from the oven, add in the potatoes and 2 sprigs of fresh thyme. Cover and place back in the oven for 1 1/2 hours or until the meat is tender.
Season with salt and pepper if needed and garnish with fresh thyme. Enjoy!
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