Description
A hearty and warming stew filled with tender beef, fresh vegetables, and aromatic herbs, perfect for cozy fall days.
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 tomato paste and cook for an additional minute. Pour in a splash of beef broth to scrape the bottom of the pot and release browned bits.
- Add the browned beef back into the pot along with the remaining beef broth. Incorporate carrots, potatoes, parsnips, and celery.
- Add dried 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 or until tender.
- Taste and adjust seasoning as necessary, removing the bay leaf before serving. Serve hot, garnished with fresh parsley.
Notes
Allow the stew to simmer longer for even more tender beef. Consider adding a splash of red wine for deeper flavor.