Beef Stew
A classic, hearty beef stew with tender meat and fresh vegetables cooked in savory broth, perfect for chilly days.
Ingredients
Main Ingredients
- 2 pounds beef stew meat, cut into bite-sized chunks Choose tougher cuts like chuck or round.
- 4 cups beef broth (or stock) Low-sodium recommended to control saltiness.
- 4 medium potatoes, diced into cubes Adds heartiness to the stew.
- 3 carrots, sliced into rounds Provides sweetness.
- 1 onion, chopped finely Enhances overall flavor.
- 2 cloves garlic, minced
- 2 tablespoons beef stew seasoning A blend of your choice.
- Salt and pepper To taste.
- 2 tablespoons olive oil For browning the meat.
- 1 tablespoon Worcestershire sauce Adds depth to the flavor.
- 1 bay leaf To be removed after cooking.
- Fresh herbs (optional, e.g., parsley or thyme) For garnish.
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the beef stew meat, season generously with salt and pepper and brown on all sides for about 5 to 7 minutes.
- Incorporate the chopped onion and minced garlic into the pot, sautéing for around 3 minutes until the onion turns soft and translucent.
- Add diced potatoes and sliced carrots, then sprinkle in the beef stew seasoning.
- Pour in the beef broth, followed by Worcestershire sauce and bay leaf.
Cooking
- Bring the mixture to a gentle simmer, then reduce heat to low, cover the pot, and allow to cook for 1.5 to 2 hours.
- Remove the bay leaf after cooking. Taste the stew and adjust the seasoning with more salt and pepper if necessary.
- Serve warm in bowls, garnished with fresh herbs if desired.
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Notes
For a thick stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the stew in the last few minutes of cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days.