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–+ servings
Jennifer Johnson

Hearty Homemade Beef Stew: A Delicious Comfort Meal!

A hearty and comforting beef stew made with tender beef, fresh vegetables, and aromatic herbs.
Print Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds beef chuck cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 4 cups beef broth
  • 3 medium carrots sliced
  • 3 medium potatoes diced
  • 2 stalks celery chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and pepper to taste
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 cup frozen peas

Method
 

  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and brown them on all sides, about 5-7 minutes. Remove the beef and set aside.
  2. In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent, about 3-4 minutes.
  3. Return the browned beef to the pot. Stir in the beef broth, carrots, potatoes, celery, thyme, rosemary, bay leaves, salt, pepper, tomato paste, and Worcestershire sauce. Bring to a boil.
  4. Reduce the heat to low, cover, and let simmer for 1.5 to 2 hours, or until the beef is tender.
  5. In the last 10 minutes of cooking, stir in the frozen peas. Adjust seasoning if necessary.
  6. Remove the bay leaves before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 22gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 10gCholesterol: 80mgSodium: 800mgFiber: 3gSugar: 4g

Notes

  • For a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last 10 minutes of cooking.
  • Add a splash of red wine for extra depth of flavor, or toss in some mushrooms for an earthy twist.

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