Ingredients
- 2 lbs stewing beef (like chuck roast), cut into chunks
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 3 medium potatoes, diced
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- 1 tsp fresh thyme (or 1/2 tsp dried thyme)
- Salt and black pepper, to taste
- 1 tbsp cornstarch or flour (optional, for thickening)
- 2 tbsp fresh parsley (optional, for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Season beef with salt and pepper, then brown in batches. Remove and set aside.
- In the same pot, sauté onion, garlic, carrots, and celery until softened.
- Stir in tomato paste, then deglaze the pot with a splash of beef broth.
- Return beef to the pot. Add remaining broth, potatoes, Worcestershire sauce, bay leaves, and thyme.
- Bring to a boil, then reduce heat and simmer uncovered for 1.5 to 2 hours, until beef is tender.
- (Optional) Mix cornstarch with 2 tbsp water and stir into stew during the last 15 minutes for a thicker consistency.
- Adjust seasoning to taste. Garnish with chopped parsley before serving.
Notes
- Add mushrooms, parsnips, or turnips for extra depth.
- Use purple carrots or pearl onions for a Halloween twist.
- To make gluten-free, use cornstarch and gluten-free Worcestershire sauce.
- Can be made in a slow cooker or pressure cooker for convenience.
- Tastes even better the next day!
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg