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A hearty bowl of beef stew with vegetables and rich brown gravy

Proven way to grow beef stew

This hearty beef stew recipe combines tender beef with root vegetables in a rich, savory broth, perfect for a comforting meal on a cold day.
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Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 lbs beef chuck cut into 1-inch pieces
  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1 yellow onion chopped
  • 2 carrots peeled and sliced
  • 2 celery stalks sliced
  • 3 garlic cloves minced
  • 4 cups beef broth
  • 1.5 lbs potatoes peeled and cubed

Equipment

  • Dutch oven
  • cutting board
  • knife

Method
 

Preparation
  1. Pat the beef dry with paper towels and toss it with flour, salt, and pepper until coated.
  2. Heat olive oil in a large Dutch oven over medium-high heat, then sear the beef in batches until browned on all sides, removing it to a plate.
Cooking
  1. Add onion, carrots, and celery to the Dutch oven, cooking until softened, and then stir in the garlic for one minute.
  2. Return the beef to the pot, pour in the beef broth, and bring it to a simmer.
  3. Reduce heat to low, cover, and cook for 1.5-2 hours, or until the beef is tender.
  4. Add the cubed potatoes and continue to simmer for another 20-30 minutes, or until the potatoes are tender.
Serving
  1. Taste and adjust seasonings as needed, then serve hot with crusty bread or a salad.

Notes

For a thicker stew, you can create a slurry with a tablespoon of cornstarch and a little water, then stir it into the simmering stew during the last 10 minutes of cooking.