Description

This Delicious Beef Stew recipe offers a warm, comforting, and hearty meal that comes together quickly using simple ingredients. Tender beef chunks simmered in a richly flavored broth with perfectly cooked vegetables make it ideal for busy weeknights or whenever you want a wholesome, satisfying dish without a long wait.

Ingredients

Scale

Beef and Broth

2 pounds beef chuck, cut into evenly sized chunks
4 cups beef broth (cold)
2 tablespoons tomato paste

Vegetables

3 large carrots, peeled and chopped
3 medium potatoes, peeled and chopped
1 large onion, diced
3 cloves garlic, minced

Thickening and Seasonings

3 tablespoons all-purpose flour (or gluten-free alternative like cornstarch or rice flour)
2 sprigs fresh thyme (or rosemary/sage as herb swap)
2 bay leaves
Salt, to taste
Black pepper, to taste

Cooking Fats

2 tablespoons olive oil or butter, for browning and sautéing

Instructions

Prepare the beef: Cut the beef chuck into evenly sized chunks, then pat them dry with paper towels to ensure a good sear. Season generously with salt and pepper. Heat olive oil or butter in a large pot over medium-high heat and brown the beef pieces in batches until golden on all sides to lock in flavor and create depth for the stew’s broth.
Sauté the aromatics: Using the same pot, add diced onions and minced garlic. Cook until fragrant and translucent, scraping up the browned bits from the beef to incorporate those rich flavors into the stew base.
Add flour and tomato paste: Sprinkle the flour over the sautéed vegetables and stir together to form a roux which will thicken the stew later. Stir in the tomato paste to boost umami and add color.
Pour in broth and add herbs: Slowly pour in the cold beef broth while stirring to avoid lumps. Add thyme sprigs and bay leaves. Bring the mixture to a gentle simmer, allowing the beef to cook slowly and absorb all the delicious flavors.
Add vegetables and cook until tender: Add peeled and chopped carrots and potatoes to the pot. Cover and let everything simmer gently for 30-40 minutes, or until the beef is tender and the vegetables are softened but still hold their shape.
Final seasoning and serve: Remove the thyme sprigs and bay leaves. Taste and adjust seasoning with salt and pepper as needed. Serve the stew hot, garnished with freshly chopped parsley or thyme leaves for a bright, fresh finish.

Notes

Brown beef in batches to avoid overcrowding the pan, ensuring a proper sear and maximum flavor development.
Use cold broth when adding to prevent lumps when thickening the stew with flour.
Simmer gently on low heat to tenderize the beef slowly and avoid tough, chewy meat.
Allow stew to rest for 10-15 minutes off the heat to let flavors meld and enhance the taste.
Adjust stew thickness by adding extra broth if too thick, or by using a cornstarch slurry to thicken after cooking.
For a gluten-free version, replace flour with cornstarch or rice flour.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Stovetop Simmering
Cuisine: American

Nutrition

Serving Size: 1.5 cups (approximately)
Calories: 350 kcal
Sugar: 5 g
Sodium: 600 mg
Fat: 15 g
Saturated Fat: 5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 4 g
Protein: 30 g
Cholesterol: 80 mg

Keywords: beef stew, quick beef stew, comfort food, hearty stew, beef chuck recipe, gluten-free stew, easy beef stew