Description
A comforting beef stew filled with tender chunks of beef and vibrant vegetables, perfect for chilly evenings.
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 4 carrots, sliced
- 4 potatoes, peeled and cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Warm the olive oil in a large pot over medium-high heat.
- Season the beef generously with salt and pepper, and brown it in the pot until it’s nicely seared.
- Add in the chopped onions and minced garlic, and sauté until they soften and become fragrant.
- Toss in the sliced carrots and cubed potatoes, mixing well.
- Pour in the beef broth and Worcestershire sauce. Sprinkle in the dried thyme and stir.
- Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 6-8 hours.
- Before serving, taste and adjust the seasoning as needed.
Notes
For a thicker stew, toss the beef in a bit of flour before browning, or mix in a cornstarch slurry towards the end. Leftovers can be stored in an airtight container for 3-4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American