Description
Experience the ultimate comfort with this classic, slow-cooked beef stew. Featuring tender chunks of beef chuck seared to perfection and simmered with aromatic vegetables in a rich, savory broth, this dish is a testament to patient cooking. Its deep, complex flavor profile makes it a reliable staple for warming family dinners and weekend gatherings, ensuring every bite is as satisfying as the last.
Ingredients
2 lbs Beef Chuck, cut into 1.5-inch cubes
1/4 cup All-Purpose Flour
4 cups Beef Broth (low-sodium)
3 large Carrots, sliced into rounds
4 medium Yukon Gold Potatoes, cubed
1 large Onion, diced finely
4 cloves Garlic, minced
2 tbsp Tomato Paste
1 tsp Thyme (dried or fresh)
Salt and pepper to taste
Cooking oil for searing
Instructions
Toss the beef cubes in flour, salt, and pepper until evenly coated.
Heat oil in a large Dutch oven over medium-high heat until shimmering.
Sear the beef in small batches to ensure a dark, golden-brown crust on all sides.
Remove the beef and sauté the onions in the remaining fat until translucent.
Stir in the tomato paste and garlic for one minute until fragrant.
Deglaze the pot with a splash of broth, scraping up all browned bits from the bottom.
Return the beef to the pot and add the remaining broth and thyme.
Simmer the mixture covered on low heat for two hours.
Add the carrots and potatoes, then continue cooking for another hour until vegetables are tender.
Notes
Ensure you sear the meat in small batches to avoid crowding the pan, which helps achieve the best flavor development. Yukon Gold potatoes are recommended as they hold their shape well during the long cooking process. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 20
- Cook Time: 180
- Category: Lunch
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 110mg