Description
A heartwarming beef stew featuring tender beef and seasonal vegetables, perfect for cozy autumn evenings.
Ingredients
- 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 olive oil in a large pot over medium-high heat.
- Add beef cubes in batches to avoid overcrowding. Sear until browned on all sides. Remove and set aside.
- In the same pot, add the diced onion and garlic. Sauté for 3–4 minutes until the onion becomes translucent.
- Stir in the tomato paste and cook for an additional minute, allowing it to caramelize slightly and enhance its flavor.
- Pour in a splash of beef broth. Scrape the bottom of the pot to release any browned bits.
- Add the browned beef back into the pot along with the remaining beef broth.
- Incorporate carrots, potatoes, parsnips, and celery into the mixture.
- Add dried thyme, rosemary, bay leaf, and season with salt and pepper.
- Bring to a boil, then reduce heat to low. Cover and let the stew simmer for about 120 minutes or until the beef is tender.
- Taste and adjust seasoning as necessary, removing the bay leaf before serving.
- Serve hot, garnished with fresh parsley.
Notes
The stew tastes better the next day as the flavors meld together. For a vegetarian option, substitute beef with mushrooms or lentils and use vegetable broth.
