Classic Beef Stew

None · Spring · 165 min · Serves 6 · By The Lesapor Kitchen

This classic beef stew is the perfect hearty meal for a spring evening, offering tender beef and vegetables in a rich broth. It's a satisfying dish that's sure to be a family favorite.

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds beef chuck, cut into 1 1/2 inch cubes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 4 cups beef broth
  • 4 large carrots, sliced
  • 3 ribs celery, chopped
  • 2 large potatoes, peeled and cubed
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Flaky sea salt, to taste
  • Cracked black pepper, to taste

Method

  1. In a large pot, heat olive oil over medium-high heat. Season the beef with salt and black pepper, then brown in batches, ensuring all sides are seared.
  2. Remove the beef and set aside. In the same pot, add the onion and garlic, cooking until the onion is soft and translucent, about 5 minutes.
  3. Stir in the tomato paste and cook for an additional 2 minutes.
  4. Return the beef to the pot. Pour in the beef broth, ensuring the beef is just covered. Add the carrots, celery, potatoes, Worcestershire sauce, thyme, and bay leaf.
  5. Bring to a simmer, then cover and reduce the heat to low. Cook for 2 to 2 1/2 hours, or until the beef is tender and the vegetables are cooked through.
  6. Before serving, adjust seasoning with flaky sea salt and cracked black pepper to taste. Remove the bay leaf and serve hot.