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Classic Beef Stew with Vegetables Recipe

by AI Chef
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Steeped in tradition and brimming with rustic flavors, Classic Beef Stew with Vegetables is a heartwarming dish that has graced dinner tables for generations. This stew is a symphony of tender beef chunks, a colorful medley of vegetables, and a rich, savory gravy that melds together in a slow dance of culinary delight.

Not only does it fill your home with a comforting aroma, but it also provides a satisfying, nourishing meal that’s popular for its warmth and familiarity. Whether it’s a cold winter’s day or simply a need for some homestyle comfort food, this dish never fails to impress.

Classic Beef Stew with Vegetables

Classic Beef Stew with Vegetables recipe

Rating: 5.0/5
( 2 voted )
Serves: 6 Prep Time: Cooking Time: Nutrition facts: 400 calories 20g fat

Ingredients

For the Beef:

  • 2 lbs beef chuck, cut into 1-inch pieces
  • Salt and pepper to taste
  • 2 tablespoons olive oil

For the Vegetables:

  • 4 carrots, peeled and cut into chunks
  • 3 potatoes, peeled and cut into chunks
  • 2 onions, peeled and chopped
  • 2 celery stalks, chopped

For the Broth:

  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1/2 teaspoon dried thyme

Instructions

  1. Season the beef with salt and pepper. Heat the olive oil in a large pot over medium-high heat. Add the beef and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
  2. In the same pot, add the onions, carrots, and celery. Sauté until the onions become translucent.
  3. Stir in the garlic, tomato paste, and Worcestershire sauce, cooking for another minute until well combined.
  4. Return the beef to the pot, add the potatoes, bay leaf, thyme, and beef broth. Bring to a simmer.
  5. Reduce the heat to low, cover the pot, and let it simmer for about 2 hours, or until the beef is tender.
  6. Adjust the seasoning if necessary, and serve hot.

Notes

  • For a thicker stew, you can mix 2 tablespoons of cornstarch with a little bit of water and add it to the stew in the last 15 minutes of cooking.
  • You can substitute other root vegetables like turnips or parsnips for the potatoes.
  • This stew reheats well and tastes even better the next day. Be sure to store it in an airtight container in the refrigerator.

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