Description
Warm up your evenings with a delightful homemade beef stew that combines tender chunks of beef, hearty potatoes, and sweet carrots immersed in a savory broth. This easy recipe is perfect for family dinners or cozy nights in, offering rich flavors that develop as it simmers away. Whether served with crusty bread or over rice, this comforting dish is sure to satisfy everyone at the table.
Ingredients
Scale
- 2 pounds beef chuck roast, trimmed and cut into 1 1/2-inch pieces
- 1 tablespoon vegetable oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 1 (6 ounce) can tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 pounds small red or Yukon Gold potatoes, halved if larger than 2 inches
- 3 large carrots, cut into 1-inch chunks
- Fresh thyme sprigs for garnish
Instructions
- Heat vegetable oil in a large Dutch oven over medium-high heat. Brown the beef on all sides; remove and set aside.
- Sauté chopped onion until softened (5-7 minutes), then add minced garlic and cook for an additional minute.
- Stir in flour to create a roux, cooking for about 2 minutes while stirring constantly.
- Gradually whisk in beef broth and tomato paste until smooth. Add thyme, salt, and pepper; bring to a simmer.
- Return the beef to the pot along with potatoes and carrots, ensuring everything is submerged in liquid.
- Lower heat to low, cover, and simmer for at least 2 hours or until beef is tender and vegetables are cooked through.
- Adjust seasonings as needed before serving. Garnish with fresh thyme.
- Prep Time: 25 minutes
- Cook Time: 2 hours 15 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg