Description
A cozy and comforting beef stew perfect for two, featuring tender beef chuck, carrots, potatoes, and fresh herbs simmered low and slow for rich flavor.
Ingredients
Scale
- 1 lb beef chuck roast, cut into 1-inch cubes
- 2 medium carrots, peeled and sliced
- 1 large yellow onion, diced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 cups low-sodium beef broth
- 2 tablespoons tomato paste
- ½ cup red wine (optional)
- 1 large russet or Yukon gold potato, peeled and cubed
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and pepper, to taste
- 2 tablespoons extra virgin olive oil
Instructions
- Prep your ingredients: dice the onion, slice carrots, chop celery, peel and cube the potatoes, and cube the beef. Set thyme sprigs and bay leaf aside.
- Heat 2 tablespoons olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef cubes in batches, about 3-4 minutes per batch, until deep golden brown. Remove and set aside.
- In the same pot, add diced onions, carrots, and celery. Stir occasionally until onions are translucent and starting to brown, about 5 minutes. Add minced garlic in the last minute and stir until fragrant.
- Add tomato paste and stir into the veggies. Pour in red wine (or broth if skipping wine), scraping up brown bits from the bottom. Let simmer for 2 minutes to reduce slightly.
- Return browned beef to the pot. Pour in beef broth, ensuring beef and veggies are mostly covered. Add thyme sprigs and bay leaf. Bring to a gentle simmer.
- Cover pot with lid slightly ajar. Simmer gently on low heat for 1.5 to 2 hours, stirring occasionally, until beef is fork-tender.
- Add cubed potatoes to the pot. Continue simmering for 30-40 minutes until potatoes are tender when pierced with a fork. Adjust salt and pepper to taste.
- Remove thyme sprigs and bay leaf. Stir stew and ladle into bowls. Optionally, garnish with fresh parsley or a dollop of sour cream.
- If stew is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into stew. Cook a few more minutes until thickened.
Notes
Do not rush browning the beef as it builds deep flavor. Use fresh herbs for best taste. Adjust seasoning at the end. The stew tastes better the next day. Can be made in a slow cooker by following the same prep and browning steps, then cooking on low for 6-8 hours or high for 3-4 hours.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (half of the
- Calories: 450
- Fat: 18
- Carbohydrates: 30
- Fiber: 5
- Protein: 38
Keywords: beef stew, hearty stew, fall dinner, easy stew recipe, homemade beef stew, slow cooked beef, comfort food