Hearty Slow-Cooked Beef Stew

Name: Hearty Slow-Cooked Beef Stew
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 6
Cuisine: American
Ingredients: 900 grams Beef chuck, cubed (approx. 2 lbs, cut into 1-inch pieces); 1 teaspoon Salt; 1/2 teaspoon Black pepper; 2 tablespoons Olive oil (or vegetable oil); 1 large Onion (chopped); 2 medium Carrots (peeled and chopped); 3 cloves Garlic cloves (minced); 2 tablespoons Tomato paste; 2 sprigs Fresh rosemary sprigs; 3 sprigs Fresh thyme sprigs; 1 leaf Bay leaf; 4 cups Beef broth (approx. 960 ml); 3-4 medium Potatoes (peeled and cubed)

A comforting and hearty beef stew featuring tender beef cubes slow-cooked with potatoes, carrots, onions, garlic, and aromatic herbs in a rich savory broth. Perfect for a cozy meal.

#Beef

#Stew

#Slow Cooked

#Comfort Food

#Dinner

#One Pot

#Hearty

#Winter

Browned Beef Cubes

Recipe Information

30m

Prep Time

2h 30m

Cook Time

Total Time

Servings

Medium

American

English

Nutrition (per serving)

450

Calories

35g

Protein

30g

Carbs

25g

Fat

Sautéing Vegetables

Ingredients

Servings: 6

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Stew Simmering in the Pot

Instructions

0/7 completed

1
Pat the beef cubes dry with paper towels and season generously with salt and black pepper.
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2m
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Pat the beef cubes dry with paper towels and season generously with salt and black pepper.
2m
For extra browning and thickening, you can lightly dredge the beef in flour before searing.
2
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches until nicely seared on all sides. Remove the browned beef and set aside.
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10m
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Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches until nicely seared on all sides. Remove the browned beef and set aside.
10m
Do not overcrowd the pot; this allows the beef to sear instead of steam, ensuring a better crust and flavor.
3
Add the chopped onion and carrots to the same pot. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
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8m
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Add the chopped onion and carrots to the same pot. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
8m
Scrape up any browned bits from the bottom of the pot while sautéing; these bits add immense flavor to the stew.
4
Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly. Add the fresh rosemary sprigs, thyme sprigs, and bay leaf.
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3m
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Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly. Add the fresh rosemary sprigs, thyme sprigs, and bay leaf.
3m
Cooking the tomato paste enhances its flavor and reduces its raw acidity, adding depth to the stew.
5
Pour in the beef broth, scraping the bottom of the pot to loosen any remaining browned bits. Return the browned beef and any accumulated juices to the pot.
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2m
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Pour in the beef broth, scraping the bottom of the pot to loosen any remaining browned bits. Return the browned beef and any accumulated juices to the pot.
2m
This deglazing step is crucial for incorporating all the rich flavors from the bottom of the pot into your stew.
6
Add the cubed potatoes to the pot. Ensure the liquid mostly covers the ingredients; add a bit more broth or water if needed. Bring the stew to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 2 to 3 hours, or until the beef is fork-tender.
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2h 30m
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Add the cubed potatoes to the pot. Ensure the liquid mostly covers the ingredients; add a bit more broth or water if needed. Bring the stew to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 2 to 3 hours, or until the beef is fork-tender.
2h 30m
Check occasionally and stir to prevent sticking. If the stew thickens too much, add a splash of liquid. For richer flavor, use a Dutch oven and cook slowly.
7
Once the beef is tender, remove the pot from heat. Carefully remove and discard the bay leaf and herb sprigs. Let the stew rest for 10-15 minutes before serving.
15m
Once the beef is tender, remove the pot from heat. Carefully remove and discard the bay leaf and herb sprigs. Let the stew rest for 10-15 minutes before serving.
15m
Resting allows the flavors to meld further and the stew to thicken slightly, resulting in a more cohesive dish.