One-Pot Beef Stew
A hearty, slow-simmered beef stew with tender chunks of meat, potatoes, and carrots in a rich, savory broth. The kind of comfort food that fills the house with incredible aromas.
Prep: 20 min
Cook: 120 min
Servings: 6
Ingredients
- 2 lb beef chuck roast
- 1.5 lb Yukon Gold potatoes
- 4 carrots
- 1 large yellow onion
- 4 garlic cloves
- 4 cups beef broth
- 2 tbsp tomato paste
- 3 tbsp all-purpose flour
- 2 tbsp Worcestershire sauce
- 4 fresh thyme sprigs
- 2 bay leaves
- 2 tbsp olive oil
Instructions
- Cut the beef chuck into 1.5-inch cubes and pat dry with paper towels. Season generously with salt and pepper, then toss with flour until evenly coated.
- Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, about 3 minutes per side. Do not crowd the pot. Set the seared beef aside.
- Reduce heat to medium. Add the diced onion and cook for 4 minutes until softened. Add minced garlic and tomato paste, stir for 1 minute until fragrant and the paste darkens slightly.
- Pour in the beef broth and Worcestershire sauce, scraping up all the browned bits from the bottom. Return the beef to the pot. Add thyme sprigs and bay leaves.
- Bring to a boil, then reduce to a low simmer. Cover and cook for 1 hour, stirring occasionally.
- Add the potatoes (cut into 1-inch chunks) and carrots (cut into thick rounds). Cover and simmer for another 45-60 minutes until the beef is fork-tender and vegetables are cooked through.
- Remove the bay leaves and thyme stems. Taste and adjust seasoning. The stew will thicken as it sits. Serve in deep bowls with crusty bread.