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hearty homestyle easy beef stew recipe - Hearty Homestyle Easy Beef Stew served in a white bowl overhead view
Chloe

Hearty Homestyle Easy Beef Stew

hearty homestyle easy beef stew recipe made easy at home. A cozy, one-pot beef stew with tender chunks of beef and vegetables in a rich, savory gravy that com
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Method

Ingredients
  

Main
  • 2 lbs beef chuck cut into 1-inch cubes, patted dry
  • 1 tbsp vegetable oil or avocado oil
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 4 medium carrots peeled and sliced into 1-inch chunks
  • 1 lb Yukon Gold potatoes scrubbed and cut into 1-inch cubes (no need to peel)
  • 4 cups beef broth low sodium preferred
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • 1 tsp dried thyme or 3–4 fresh sprigs
  • 1/2 tsp black pepper freshly ground
  • 1 tsp salt plus more to taste
  • 3 tbsp all-purpose flour (or cornstarch for GF) for thickening; use gluten-free 1:1 blend if needed
  • 1/4 cup cold water to make slurry
  • 2 tbsp fresh parsley chopped, for garnish

Method
 

  1. Heat oil in a large Dutch oven over medium-high heat. Season beef with a pinch of salt and pepper. Working in two batches to avoid crowding, sear beef cubes until deeply browned on all sides, about 3–4 minutes per batch. Transfer browned beef to a plate and set aside.
  2. Reduce heat to medium. Add diced onion and a pinch of salt to the same pot. Cook, stirring occasionally, until softened and translucent, about 5 minutes. Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant.
  3. Pour in about 1/2 cup of the beef broth and use a wooden spoon to scrape up any stuck-on fond. Then add the remaining broth, Worcestershire sauce, thyme, bay leaves, 1/2 teaspoon black pepper, and 1 teaspoon salt. Return the browned beef and any accumulated juices to the pot. Bring to a boil.
  4. Once boiling, add carrots and potatoes. Reduce heat to low, cover with lid slightly ajar, and let simmer gently for 1 hour to 1 hour 15 minutes, or until beef is fork-tender and reaches an internal temperature of at least 145°F (63°C). Stir occasionally and check liquid level – add a splash of water if it reduces too quickly.
  5. In a small bowl, whisk flour (or cornstarch) with cold water to make a smooth slurry. Slowly stir into the simmering stew. Continue to cook for 10–15 minutes, stirring gently, until the gravy has thickened to your liking. Discard bay leaves.
  6. Taste and adjust salt and pepper. Ladle into warm bowls, sprinkle with fresh parsley, and serve immediately.