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Easy Beef Stew Recipe

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4 from 5 reviews

This easy beef stew recipe delivers tender, flavorful beef combined with hearty vegetables simmered in a rich broth. Made with simple pantry staples and cooked slowly on the stovetop, it’s perfect for a comforting weeknight dinner that serves a crowd. The dish features a perfect balance of seasoned beef, Yukon potatoes, carrots, celery, and fragrant herbs, finished with fresh parsley for a burst of freshness.

Ingredients

Beef and Seasoning

  • 2 pounds beef stew meat (cut into 1-inch cubes)
  • 3 tablespoons all-purpose flour
  • 1 ½ teaspoons salt (divided)
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil (divided)

Vegetables and Herbs

  • 1 onion (chopped)
  • 3 garlic cloves (minced)
  • ¼ cup tomato paste
  • 1 ½ pounds Yukon potatoes (cut into 1-inch cubes)
  • 6 carrots (chopped)
  • 3 celery sticks (chopped)
  • 2 teaspoons dried thyme
  • 1 teaspoon dried basil
  • 2 bay leaves

Liquids and Garnish

  • 4 cups vegetable or beef broth
  • Fresh parsley for serving

Instructions

  1. Prepare the Beef: Place the beef stew meat in a large bowl. Add the all-purpose flour, 1 teaspoon of salt, and black pepper. Toss well to evenly coat the beef with the flour and seasoning. This helps in browning and thickening the stew later.
  2. Brown the Beef: Heat 1 tablespoon of olive oil in a large Dutch oven or deep pot over medium heat. Add half of the beef in a single layer and let it cook undisturbed for 5 minutes to develop a crust. Flip the pieces and cook for an additional 5 minutes. Remove the browned beef and set aside. Repeat with the remaining olive oil and beef. Return all the browned beef to the pot.
  3. Sauté Onions and Garlic: Add the chopped onions and minced garlic to the pot with the beef. Cook for about 5 minutes until the onions become translucent and the garlic is fragrant, stirring occasionally to prevent burning.
  4. Add Tomato Paste: Stir in the tomato paste with the onions and garlic. Cook for another 1 to 2 minutes to deepen the flavor and remove the raw taste from the tomato paste.
  5. Add Vegetables, Herbs, and Broth: Add the cubed Yukon potatoes, chopped carrots, celery, dried thyme, dried basil, bay leaves, and the remaining ½ teaspoon salt to the pot. Pour in the 4 cups of vegetable or beef broth. Stir gently to combine, making sure to scrape up any browned bits from the bottom for extra flavor.
  6. Simmer the Stew: Reduce the heat to low, cover the pot, and let the stew simmer gently for 1.5 to 2 hours. Cook until the beef is very tender and the vegetables are cooked through.
  7. Finish and Serve: Remove the bay leaves from the stew. Sprinkle fresh parsley over the top for a bright, fresh flavor. Serve the stew warm, ideally with crusty bread or over rice if preferred.

Notes

  • For richer flavor, use beef broth instead of vegetable broth.
  • Brown the beef in batches to avoid overcrowding the pot, ensuring better browning.
  • If you prefer a thicker stew, mix a tablespoon of cornstarch with cold water and stir it in during the last 10 minutes of simmering.
  • Leftovers taste even better the next day as flavors continue to meld.
  • You can substitute the Yukon potatoes with red or russet potatoes if needed.

Find it online: https://cozyplatter.com/easy-beef-stew-recipe/