Classic Beef Stew
A hearty, soul-warming Classic Beef Stew with tender beef chunks and root vegetables simmered in a rich, velvety gravy.
Ingredients
- Beef Chuck: 2 pounds
- Extra Virgin Olive Oil: 2 tablespoons
- Onions: 2 large ones
- Carrots: 4 medium ones
- Celery: 3 stalks
- Potatoes: 4 large ones
- Garlic Cloves: 3 cloves
- Beef Broth: 4 cups
- Tomato Paste: 2 tablespoons
- Worcestershire Sauce: 1 tablespoon
- Dried Thyme: 1 teaspoon
- Cornstarch: 2 tablespoons
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon
Instructions
- Preheat a Dutch oven over medium heat with the olive oil.
- Dust the beef with salt and pepper, then sear on all sides until browned. Remove from the pot.
- Sauté the onions, carrots, and celery in the remaining oil until soft.
- Add the tomato paste and garlic, cooking for 1 minute before pouring in the beef broth and Worcestershire sauce.
- Return the beef to the pot, add the potatoes and thyme, then cover and simmer for 2 to 3 hours until the beef is tender.
- Create a cornstarch slurry with water and stir it into the stew during the last 15 minutes of cooking.
- Garnish with fresh parsley and serve hot.
Notes
- Sear the beef well to develop a rich flavor.
- Add the potatoes during the last hour of cooking to prevent them from becoming too mushy.
- The stew is even better the next day as the flavors continue to develop.
Find it online: https://dishmio.com/classic-beef-stew/