Stay warm all winter with this classic, stick-to-your ribs beef stew recipe that's filled with all your comforting, hearty favorites.
| Category: | Soups and Stews |
Preparation
1. Brown the Beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the beef with salt and pepper, then brown in batches until browned on all sides. Remove and set aside.
2. Sauté Onions and Garlic: In the same pot, add the onions and cook until softened. Add garlic and sauté for another minute.
3. Combine Ingredients: Stir in the tomato paste, thyme, and the browned beef. Pour in the beef broth and add the bay leaf.
4. Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for about 1.5 to 2 hours, until the beef is tender.
5. Add Vegetables: Add carrots and potatoes to the pot. Continue to simmer for another 30-40 minutes, until the vegetables are tender.
6. Thicken (Optional): If you want a thicker stew, mix flour with a bit of cold water to form a slurry, then stir it into the stew and cook for an additional 5-10 minutes.
7. Serve: Remove the bay leaf, adjust seasoning with salt and pepper, and serve hot.
2. Sauté Onions and Garlic: In the same pot, add the onions and cook until softened. Add garlic and sauté for another minute.
3. Combine Ingredients: Stir in the tomato paste, thyme, and the browned beef. Pour in the beef broth and add the bay leaf.
4. Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for about 1.5 to 2 hours, until the beef is tender.
5. Add Vegetables: Add carrots and potatoes to the pot. Continue to simmer for another 30-40 minutes, until the vegetables are tender.
6. Thicken (Optional): If you want a thicker stew, mix flour with a bit of cold water to form a slurry, then stir it into the stew and cook for an additional 5-10 minutes.
7. Serve: Remove the bay leaf, adjust seasoning with salt and pepper, and serve hot.
Ingredients
* 2 pounds beef chuck, cut into 1-inch cubes
* 3 tablespoons olive oil
* 1 large onion, chopped
* 3 cloves garlic, minced
* 4 cups beef broth
* 2 cups carrots, sliced
* 2 cups potatoes, diced
* 2 tablespoons tomato paste
* 1 teaspoon dried thyme
* 1 bay leaf
* Salt and pepper to taste
* 2 tablespoons flour (optional, for thickening)
* 3 tablespoons olive oil
* 1 large onion, chopped
* 3 cloves garlic, minced
* 4 cups beef broth
* 2 cups carrots, sliced
* 2 cups potatoes, diced
* 2 tablespoons tomato paste
* 1 teaspoon dried thyme
* 1 bay leaf
* Salt and pepper to taste
* 2 tablespoons flour (optional, for thickening)
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