Homemade Old Fashioned Beef Stew
When the temperature drops, nothing calls to me quite like this Old Fashioned Beef Stew. It is the ultimate labor of love, filling the house with a rich, savory aroma that promises comfort in every spoonful.
Ingredients
- 2 lbs beef chuck roast cut into 1.5-inch cubes
- 3 tbsp olive oil
- 1 large onion chopped
- 4 cloves garlic minced
- 4 large carrots peeled and sliced into thick rounds
- 1.5 lbs potatoes cut into 1-inch chunks
- 4 cups high-quality beef broth
- 1 tbsp tomato paste
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Generously season the beef cubes with salt and pepper.
- Heat oil in a large Dutch oven over medium-high heat. Sear beef in batches until deeply browned on all sides. Remove and set aside.
- Add onions to the pot and sauté until softened (about 5 minutes). Stir in garlic and tomato paste, cooking for 1 more minute.
- Pour in a splash of broth to deglaze the pot, scraping up any browned bits.
- Return the beef to the pot. Add the remaining broth, carrots, potatoes, and fresh herb sprigs.
- Bring to a boil, then immediately reduce heat to low. Cover and simmer for 2 to 2.5 hours, or until the beef is very tender.
- Remove the herb sprigs. Taste and adjust salt and pepper if needed.
- Garnish with fresh parsley and serve warm.