Hearty Beef Stew
A rich and flavorful beef stew that’s slow-cooked to perfection, filled with tender beef, hearty vegetables, and a deeply savory broth.
Equipment
- Dutch Oven
Ingredients
Beef and Marinade
- 2 ½ pounds beef chuck, cut into 1 ½-inch cubes
- to taste salt and freshly ground black pepper
- 2 tablespoons all-purpose flour for dusting the beef
- 3 tablespoons olive oil or preferred cooking oil
Vegetables and Aromatics
- 1 large yellow onion, coarsely chopped
- 3 cloves garlic, minced
- 4 carrots, peeled and cut into 1-inch pieces
- 2 stalks celery, sliced diagonally
- 1 cup pearl onions, peeled optional but recommended
- 8 ounces mushrooms, halved or quartered
The Broth and Flavor Base
- 4 cups low-sodium beef broth
- 2 tablespoons tomato paste
- 14.5 ounces diced tomatoes, with juices
- 2 bay leaves
- 1 teaspoon dried thyme or 2 teaspoons fresh thyme
- 1 teaspoon dried rosemary
- 2 tablespoons Worcestershire sauce
Instructions
- Pat beef cubes dry with paper towels. Season with salt and pepper, then lightly dust with flour.
- Heat oil in a Dutch oven over medium-high heat. Sear beef in batches until browned, about 4-5 minutes per batch. Remove and set aside.
- Lower heat to medium. Add onions, garlic, carrots, celery, and pearl onions. Sauté until onions are soft, about 5-7 minutes.
- Stir in tomato paste and cook for 2 minutes. Add mushrooms and cook until softened.
- Return beef to the pot. Add broth, diced tomatoes, bay leaves, thyme, rosemary, and Worcestershire sauce. Stir well.
- Bring to a low boil, then reduce heat and simmer for 2 to 2½ hours, stirring occasionally.
- Adjust seasoning if needed. Remove bay leaves and garnish with parsley before serving.