Kitchen Equipment You’ll Need
Large Dutch oven or heavy-bottomed pot
Cutting board and knife
Measuring cups and spoons
Wooden spoon or spatula
Ladle for serving
Tips for Success
Brown the beef in batches to avoid overcrowding
Simmer slowly for deep flavor and tender meat
Taste and adjust seasoning before serving
Use beef chuck for the best texture and flavor
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons oil
1 onion, chopped
3 cloves garlic, minced
3 carrots, peeled and sliced
3 celery stalks, chopped
4 medium potatoes, peeled and cubed
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
4 cups beef broth
Salt and pepper to taste
2 tablespoons flour (optional, for thickening)
Directions
Heat oil in a large Dutch oven over medium-high heat. Brown beef in batches, turning to sear all sides. Remove and set aside.
In the same pot, add chopped onion and garlic. Sauté for 3–4 minutes until softened. Stir in tomato paste and cook for 1 minute.
Return beef to the pot. Add carrots, celery, potatoes, thyme, rosemary, bay leaf, and beef broth. Season with salt and pepper.
Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally, until beef is tender.
If a thicker stew is desired, mix 2 tablespoons of flour with a little water to make a slurry and stir it into the stew. Simmer for another 10–15 minutes.
Remove bay leaf before serving. Taste and adjust seasoning as needed.
Additional Tips or Variations
Add a splash of red wine for richness
Include peas or mushrooms for extra texture
Use fresh herbs instead of dried if available
Serve with crusty bread or over rice for a heartier meal