Beef Stew
This Beef Stew is SO comforting! Tender beef chuck simmered with carrots, potatoes, and herbs in a rich, hearty broth perfect for cozy meals.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Spoon or spatula
- Sharp Knife
- Cutting Board
- Measuring spoons and cups
- Bowls for serving
Ingredients
- 2 pounds beef chuck cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 onion chopped
- 3 cloves garlic minced
- 4 carrots sliced
- 3 potatoes diced
- 4 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons flour
- 1 bay leaf
Instructions
- Start by cutting your beef chuck into 1-inch cubes. Chop the onion, mince the garlic, slice the carrots, and dice the potatoes.
- Heat 2 tablespoons of vegetable oil in your Dutch oven over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pot. Brown the meat on all sides until a deep golden crust forms.
- Once the beef is browned, remove it from the pot and set it aside. In the same pot, add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Sprinkle 2 tablespoons of flour over the onions and garlic. Stir constantly for about a minute to cook the flour and create a roux-like base.
- Slowly pour in the 4 cups of beef broth while stirring to lift the browned bits from the bottom of the pot. Return the beef cubes back to the pot along with the sliced carrots, diced potatoes, dried thyme, dried rosemary, and the bay leaf.
- Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the beef is fork-tender and the vegetables are cooked through. Stir occasionally to prevent sticking.
- Taste your stew and season with salt and pepper as needed. Remove the bay leaf before serving. Ladle the stew into bowls and enjoy the comforting warmth of this classic dish.
Notes
- This stew tastes even better the next day, allowing flavors to meld beautifully.
- For gluten-free cooking, substitute flour with cornstarch or gluten-free flour blends.
- Freeze leftovers in airtight containers for up to 3 months; thaw overnight before reheating.