Directions
- Heat olive oil in a large pot over medium-high heat. Brown beef cubes on all sides, then remove and set aside.
- In the same pot, sauté onions until translucent, then add garlic and cook for 1 minute.
- Stir in tomato paste and cook for 2 minutes to develop flavor.
- Return beef to the pot, add beef broth, thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1.5–2 hours until beef is tender.
- Add carrots, potatoes, and celery to the pot. Continue to simmer for 30–40 minutes until vegetables are tender.
- Optional: To thicken the stew, mix flour with a little cold water to make a slurry and stir into the stew. Cook an additional 5–10 minutes.
- Remove bay leaf, adjust seasoning if needed, and serve hot.
Recipe Details
Prep Time: 20 min
Cook Time: 2–2.5 h
Total Time: 2 h 20 min–2 h 40 min
Servings: 6
Difficulty: Medium
Variations & Substitutions
- Use beef stew meat or short ribs for more flavor
- Swap potatoes for sweet potatoes or turnips for a different twist
- Add peas or green beans in the last 10 minutes for extra color and nutrients
- Use red wine instead of part of the broth for richer depth
Serving Suggestions
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