Simple Homemade Beef Stew
A comforting dish that warms the soul with rich flavors and tender chunks of beef, perfect for any occasion.
Equipment
- Dutch Oven
- Cutting Board
- Knife
Ingredients
Beef Ingredients
- 2 pounds Beef Chuck Roast Cut into 1-inch cubes.
- 2 tablespoons Olive Oil For searing the beef.
Vegetable Ingredients
- 1 large Onion Diced.
- 4 cloves Garlic Minced.
- 3 medium Carrots Sliced into rounds.
- 2 large Potatoes Peeled and diced.
- 2 stalks Celery Chopped.
- 4 cups Beef Broth For the stew base.
- 2 leaves Bay Leaves Remove before serving.
- 3 sprigs Fresh Thyme For flavor enhancement.
Seasoning Ingredients
- Salt To taste.
- Pepper To taste.
Instructions
- Cut the beef chuck roast into 1-inch cubes, and season generously with salt and pepper.
- In a large pot, heat olive oil over medium-high heat. Sear the beef until browned on all sides, about 5-6 minutes. Remove and set aside.
- Add diced onion to the pot and sauté for 3-4 minutes until translucent. Add minced garlic and cook for an additional minute.
- Return the browned beef to the pot. Add sliced carrots, diced potatoes, and chopped celery, stirring to combine.
- Pour in beef broth, scraping up any browned bits from the bottom. Add bay leaves and thyme.
- Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours.
- Check the beef for tenderness. If still tough, continue to simmer for an additional 30 minutes.
- Taste the stew and adjust seasoning with salt and pepper. Remove bay leaves and thyme before serving.
Notes
For a thicker stew, create a slurry with cornstarch and water during the last 10 minutes of cooking.