Description
A simple and comforting recipe for homemade beef stew, perfect for family dinners.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 4 medium carrots, sliced
- 3 medium potatoes, diced
- 2 stalks celery, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 cup frozen peas (optional)
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional for thickening)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
- In the same pot, add the chopped onion and garlic. Sauté for about 3-4 minutes until the onion is translucent.
- Return the browned beef to the pot. Add the beef broth, carrots, potatoes, celery, thyme, rosemary, bay leaf, salt, pepper, tomato paste, and Worcestershire sauce. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender.
- If using, add the frozen peas during the last 10 minutes of cooking. For a thicker stew, stir in the cornstarch mixture and cook for an additional 5 minutes.
- Remove the bay leaf before serving. Adjust seasoning if necessary. Serve hot.
Notes
- For added flavor, consider marinating the beef in red wine for a few hours before cooking.
- You can substitute the beef with chicken or turkey for a lighter version of the stew.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg