AmericanDinner

Recipe Story

origins & traditions

This classic American beef stew is the ultimate comfort food that brings warmth to your table. Featuring succulent pieces of beef that become melt-in-your-mouth tender through slow cooking, combined with hearty vegetables like carrots, potatoes, and celery. The rich, flavorful broth is enhanced with tomato paste, garlic, and a blend of herbs including thyme, bay leaves, and rosemary. This one-pot wonder requires minimal hands-on time while the Dutch oven does most of the work, making it perfect for busy weeknights or lazy weekends. The stew develops deep, complex flavors as it simmers, filling your kitchen with an irresistible aroma. Serve with crusty bread for soaking up the delicious gravy, and enjoy a satisfying meal that feeds the whole family with plenty of leftovers that taste even better the next day.

Instructions

step by step

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Cut beef steak into 1.5-inch cubes and pat dry with paper towels. Season generously with salt and black pepper.
Heat 2 tablespoons of olive oil in a 6-quart Dutch oven over medium-high heat. Working in batches, brown the beef cubes on all sides, about 3-4 minutes per batch. Remove and set aside.
In the same pot, add chopped onions and cook until softened, about 5 minutes, scraping up any browned bits from the bottom.
Add minced garlic and cook for 1 minute until fragrant.
Stir in tomato paste and cook for 2 minutes, stirring constantly.
Pour in 4 cups of beef broth, stirring to combine. Add bay leaves, thyme, and rosemary.
Return the browned beef to the pot along with any accumulated juices. Bring to a boil, then reduce heat to low.
Cover and simmer for 1 hour, stirring occasionally.
Add carrots, potatoes, and celery to the pot. Stir to combine.
Continue simmering covered for another 45-60 minutes until beef is fork-tender and vegetables are cooked through.
Taste and adjust seasoning with additional salt and pepper if needed.
Remove bay leaves before serving. Garnish with fresh parsley if desired.

Hearty Beef and Vegetable Stew

4.8 (18)

A comforting one-pot beef stew loaded with tender chunks of beef, carrots, potatoes, and celery, slowly simmered in a rich savory broth with aromatic herbs. Perfect for cozy family dinners any time of year.

medium

2h 20m

6 servings

Ingredients

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Main Ingredients

900 grams beef-steak, cut into 1.5-inch cubes
3 tablespoons tomato-paste

Vegetables

3 pieces carrots, peeled and cut into 1-inch pieces
4 pieces potatoes, peeled and cut into 1.5-inch cubes
3 stalks celery, cut into 1-inch pieces

Aromatics

2 pieces onions, diced
4 cloves garlic, minced

Cooking Base

2 tablespoons olive-oil

Seasonings

2 pieces bay-leaves
2 teaspoons thyme, dried
1 teaspoons rosemary, dried
2 teaspoons salt
1 teaspoons black-pepper, freshly ground

Garnish

2 tablespoons parsley, chopped (optional)

Chef Tips

expert advice

•For even deeper flavor, brown the beef in batches without overcrowding the pan - this creates a better sear.

•You can add a splash of red wine after browning the onions for extra richness.

•The stew can be made in a slow cooker: brown meat and aromatics first, then transfer to slow cooker with remaining ingredients and cook on low for 6-8 hours.

•For a thicker gravy, mix 2 tablespoons of flour with 1/4 cup of cold water and stir into the stew during the last 15 minutes of cooking.

•Pearl onions and mushrooms make excellent additions.

•This recipe is easily doubled for meal prep or feeding a crowd.