Description
A hearty bowl of beef stew capturing the essence of fall with tender beef and seasonal vegetables.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups carrots, sliced
- 2 cups potatoes, diced
- 1 cup parsnips, diced
- 1 cup celery, diced
- 1 tablespoon tomato paste
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium-high heat.
- In batches, sear the beef cubes until browned on all sides. Remove and set aside.
- Sauté the onion and garlic in the same pot for 3-4 minutes until the onion becomes translucent.
- Stir in the tomato paste and cook for an additional minute.
- Pour in a splash of beef broth, scraping the bottom to deglaze.
- Return the seared beef to the pot and add the rest of the broth.
- Stir in carrots, potatoes, parsnips, and celery.
- Add thyme, rosemary, bay leaf, and season with salt and pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer for about 120 minutes.
- Check for seasoning before serving, and garnish with fresh parsley.
Notes
This stew tastes even better the next day as the flavors meld. Serve with crusty bread or a simple salad.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
Keywords: beef stew, autumn recipe, fall comfort food, hearty stew