Description
Easy one pot beef stew made with tender beef chuck, carrots, potatoes, and a rich savory broth, slowly simmered for deep comforting flavor.
Ingredients
Units
Scale
- 2 pounds beef chuck, cut into chunks
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 medium potatoes, diced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons all purpose flour
Instructions
- Heat olive oil in a large Dutch oven over medium heat.
- Toss beef chunks with salt, black pepper, and flour until evenly coated.
- Brown the beef in batches until deeply seared on all sides. Remove and set aside.
- In the same pot, add chopped onion and cook until softened.
- Stir in minced garlic and tomato paste and cook for 1 minute.
- Return browned beef to the pot.
- Add sliced carrots, diced potatoes, beef broth, dried thyme, and bay leaf.
- Bring to a gentle boil, then reduce heat and cover.
- Simmer for 1 1/2 to 2 hours until beef is tender and stew has thickened.
- Remove bay leaf, adjust seasoning if needed, and serve warm.
Notes
- Brown beef in batches to build deeper flavor.
- Simmer gently to keep meat tender.
- Let stew rest for a few minutes before serving to thicken further.
- Store in the refrigerator for up to four days or freeze for up to three months.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 105mg