A classic winter stew with fork-tender beef, hearty vegetables, and a rich broth that slowly fills the kitchen with warmth.
Prep & Cook Time
Prep: 20 min
Cook: 2 h 30 min
Total: 2 h 50 min
Ingredients
2 lb beef chuck, cut into chunks
2 tbsp olive oil
1 large onion, chopped
3 carrots, sliced
3 potatoes, cubed
2 cloves garlic, minced
4 cups beef broth
2 tbsp tomato paste
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
1 bay leaf
Instructions
Heat the olive oil in a heavy pot over medium-high heat and brown the beef in batches until deeply browned on all sides, building a rich base flavor.
Remove the beef and add the onion and carrots to the pot, cooking until softened and lightly caramelized.
Stir in the garlic and tomato paste, cooking briefly to deepen the flavor before returning the beef to the pot.
Pour in the beef broth and add the potatoes, thyme, bay leaf, salt, and pepper, then bring to a gentle simmer.
Cover and cook over low heat for about 2 hours, stirring occasionally, until the beef is tender and the broth has thickened naturally.
Nutrition Facts (approx)
Calories: 580 | Protein: 45g | Carbs: 26g | Fat: 34g
Quick Facts
• one-pot
• cold weather comfort
• family approved
• budget friendly
• freezer friendly
Tips
Brown the beef in batches to avoid overcrowding and ensure proper caramelization.
Simmer gently rather than boiling to keep the beef tender.
Let the stew rest for 10 minutes before serving so flavors fully settle.
Variations
Add frozen peas during the last 10 minutes of cooking for a pop of color and mild sweetness.
Replace potatoes with parsnips or sweet potatoes for a slightly different winter flavor profile.
Turn leftovers into a pot pie filling by topping with biscuit dough and baking until golden. You can also use southern-style biscuits and gravy as inspiration for the topping to give it a comforting, buttery finish.
For something entirely different but still hearty and veggie-packed, try stuffed bell peppers as a variation that uses similar ingredients in a new form.