Classic Beef Stew

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef cubes in batches, browning on all sides. Remove and set aside.
2. In the same pot, sauté onion and garlic until fragrant, about 3–4 minutes.
3. Stir in tomato paste, thyme, and bay leaves. Cook for 1 minute.
4. Return beef to the pot and pour in beef broth. Bring to a boil, then reduce heat to low and simmer, covered, for 1 1/2 hours, until beef is tender.
5. Add carrots, potatoes, and celery. Continue simmering for another 30–40 minutes until vegetables are tender.
6. Optional: For a thicker stew, mix flour with a little water to make a slurry and stir into the stew. Simmer for 5 more minutes.
7. Season with salt and pepper to taste. Remove bay leaves before serving.
8. Garnish with chopped parsley and serve hot with crusty bread or over rice.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 2 hours 10 minutes
• Total Time: 2 hours 30 minutes
• Servings: 6–8
• Difficulty: Medium

Variations & Substitutions

• Use beef short ribs or stew beef for richer flavor.
• Add peas or parsnips for extra vegetables.
• Substitute red wine for part of the beef broth for deeper flavor.
• Slow cook in a crockpot on low for 6–8 hours for a hands-off version.

Serving Suggestions