Description
A hearty savory beef stew dish perfect for colder days.
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- to taste salt and black pepper
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 4 potatoes, cubed
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 tablespoon Worcestershire sauce
Instructions
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Season the beef cubes with salt and black pepper. In a large pot or Dutch oven, heat olive oil over medium-high heat.
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Add the beef to the pot in batches, browning all sides. Remove and set aside each batch once browned.
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In the same pot, add the chopped onion and garlic. Sauté until onions are translucent.
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Stir in the tomato paste, coating the onions and garlic. Add the browned beef back to the pot. Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot.
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Add the carrots, potatoes, bay leaves, thyme, paprika, and Worcestershire sauce. Stir to combine.
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Bring the mixture to a boil, then reduce to a simmer. Cover the pot and let it simmer for about 2 to 2.5 hours, or until beef is tender.
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Once cooked, remove bay leaves. Adjust seasoning with salt and pepper if necessary.
Notes
- For a thicker stew, mash some of the potatoes into the sauce or add a slurry of cornstarch and water.
- Letting the stew sit for a few hours or overnight in the fridge can deepen the flavors.
- Serve with crusty bread or over mashed potatoes for a hearty meal.
- Prep Time: 30 minutes
- Cook Time: 2.5 hours
- Category: Main Dish
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 100mg