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!
Ingredients
- 1 ½ pounds chuck roast or stew meat cut into 2" pieces
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ 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
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- 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 ½ hours or until the meat is tender.
- Season with salt and pepper if needed and garnish with fresh thyme. Enjoy!
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