Description
This Classic Beef Stew Comfort Bowl is a hearty and warming dish perfect for chilly days. Tender chunks of beef stew meat are slow-simmered with fresh carrots, celery, potatoes, and onions in a savory tomato and beef broth base, seasoned with thyme and garlic, creating a rich and flavorful meal that serves 6.
Ingredients
Scale
Beef and Vegetables
- 1 lb beef stew meat, cubed
- 4 carrots, peeled and sliced
- 2 celery stalks, chopped
- 4 potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
Liquids and Seasonings
- 5 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Brown the Beef: Heat a large pot over medium-high heat. Brown the beef stew meat in batches to ensure a good sear without overcrowding the pot. Once browned, remove the beef and set it aside.
- Sauté Vegetables: In the same pot, add chopped onions, carrots, celery, and minced garlic. Cook over medium heat, stirring occasionally, until the vegetables have softened and released their aromas, about 5-7 minutes.
- Add Tomato Paste and Beef: Stir in the tomato paste and cook for 1 minute to enhance its flavor. Return the browned beef to the pot and combine well.
- Add Broth and Seasonings: Pour in the beef broth, then add the diced potatoes, dried thyme, salt, and pepper. Stir everything together and bring the mixture to a rolling boil.
- Simmer: Reduce the heat to low and cover the pot. Let the stew simmer gently for 1 to 2 hours, or until the beef is tender and the vegetables are cooked through. Stir occasionally and adjust seasonings as needed before serving.
Notes
- For extra depth of flavor, consider adding a splash of red wine before simmering the stew.
- Feel free to add other root vegetables like parsnips or turnips for variety.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Thickening the stew is optional; if desired, mix a tablespoon of flour or cornstarch with cold water and stir into the simmering stew.
