Description
A hearty and comforting beef stew featuring fresh fall vegetables, perfect for cooler months.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups carrots, sliced
- 2 cups potatoes, diced
- 1 cup parsnips, diced
- 1 cup celery, diced
- 1 tablespoon tomato paste
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium-high heat. Add beef cubes in batches to avoid overcrowding. Sear until browned on all sides. Remove and set aside.
- In the same pot, add the diced onion and garlic. Sauté for 3–4 minutes until the onion becomes translucent.
- Stir in tomato paste and cook for an additional minute, allowing it to caramelize slightly.
- Pour in a splash of beef broth and scrape the bottom of the pot to release browned bits.
- Add the browned beef back into the pot along with the remaining beef broth.
- Incorporate carrots, potatoes, parsnips, and celery into the mixture.
- Add dried thyme, rosemary, bay leaf, and season with salt and pepper.
- Bring to a boil, then reduce heat to low. Cover and let the stew simmer for about 120 minutes or until the beef is tender.
- Taste and adjust seasoning as necessary, removing the bay leaf before serving.
- Serve hot, garnished with fresh parsley.
Notes
For a thicker stew, mix a tablespoon of cornstarch with water and stir it in during the last 30 minutes.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg
Keywords: beef stew, fall recipes, hearty meals, comfort food, autumn recipes