A hearty classic beef stew with vegetables is a comforting meal for any season. The warm and savory flavors of the stew will fill your home with a warm and inviting aroma as it cooks. The ingredients are simple, but the flavor is far from ordinary.
This classic beef stew with vegetables is brimming with delicious ingredients that are sure to please any palate. The base of the stew is a combination of beef chuck and beef broth, which are simmered together until the beef is tender. Along with the beef, a variety of vegetables are added to the stew – carrots, potatoes, celery, and onion – to create a flavorful mix.
To make the stew, begin by browning the beef in a large pot. Once the beef is browned, add the vegetables and sauté them until they begin to soften. Then, add the beef broth and bring the mixture to a boil. Reduce the heat to a simmer and let the stew cook for about an hour, stirring occasionally.
When the beef is tender and the vegetables are cooked through, add a few tablespoons of tomato paste and adjust the seasoning with salt and pepper. You can also add a splash of red wine or Worcestershire sauce for a little extra flavor.
The last step is to thicken the stew. To do this, either add a tablespoon of flour or cornstarch to the stew and stir until the mixture thickens. Serve the stew with a sprinkling of fresh parsley or thyme, a side of crusty bread, and a glass of red wine for a complete meal.
This classic beef stew with vegetables is sure to become a favorite in your home. Not only is it easy to make, but it’s also a wholesome and delicious meal that can be enjoyed any night of the week.
Ingredients
MAIN INGREDIENTS
- 2 pounds beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 2 cups water
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 1 large potato, peeled and diced
- 1 bay leaf
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the beef cubes and brown them on all sides.
3. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the tomato paste, thyme, and flour and cook for 1 minute.
5. Add the beef broth, water, carrots, celery, potato, bay leaf, pepper, and salt.
6. Bring to a boil, reduce heat to low, and simmer for 1 1/2 hours, stirring occasionally.
7. Taste and adjust seasoning if needed.
8. Serve warm. Enjoy!
