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Try SavoraHearty Beef Stew with Root Vegetables
This classic beef stew is packed with tender beef, hearty root vegetables, and a rich, savory broth. It's the perfect comfort food for a chilly evening and is surprisingly easy to make.
Ingredients
- Beef chuck2 lbs
- Carrots3 medium
- Potatoes2 lbs
- Onion1 large
- Celery stalks2
- Beef broth6 cups
- Tomato paste2 tablespoons
- Worcestershire sauce1 tablespoon
- All-purpose flour2 tablespoons
- Olive oil2 tablespoons
- Dried thyme1 teaspoon
- Bay leaf1
- Salt1 teaspoon
- Black pepper1/2 teaspoon
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Learn MoreMethod
Cut the beef chuck into 1-inch cubes. Season generously with salt and pepper.
In a large Dutch oven or pot, heat olive oil over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove the beef and set aside.
Add the chopped onion and celery to the pot and cook until softened, about 5 minutes. Stir in the tomato paste and cook for another minute.
Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
Gradually pour in the beef broth, scraping up any browned bits from the bottom of the pot. Add the Worcestershire sauce, thyme, and bay leaf.
Return the beef to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5-2 hours, or until the beef is tender.
Add the chopped carrots and potatoes to the stew. Cover and continue to cook for another 30-45 minutes, or until the vegetables are tender.
Remove the bay leaf before serving. Taste and adjust seasoning as needed. Serve hot.
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