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Rustic Beef Stew 🥩🥕🌿

Nothing says fall comfort food like a hearty beef stew that's been simmering away all afternoon! This one-pot wonder is perfect for those chilly evenings when you want something warm and satisfying. The best part? It tastes even better the next day, so leftovers are a win!
Print Recipe
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 3 pounds beef chuck cut into 1-inch cubes
  • 4 large carrots peeled and cut into chunks
  • 4 medium potatoes peeled and cubed
  • 3 celery stalks chopped
  • 1 large onion diced
  • 4 cloves garlic minced
  • 6 cups beef broth
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/3 cup all-purpose flour
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

  1. Season the beef cubes generously with salt and pepper, then toss them in flour until evenly coated.
  2. Heat olive oil in a large Dutch oven over medium-high heat and brown the beef in batches, about 3-4 minutes per side, then set aside.
  3. In the same pot, add onion, celery, and garlic, cooking for 4-5 minutes until softened and fragrant.
  4. Stir in tomato paste and cook for 1 minute, letting it caramelize slightly.
  5. Return the beef to the pot and add beef broth, bay leaves, thyme, and rosemary, scraping up any browned bits from the bottom.
  6. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally.
  7. Add carrots and potatoes, then continue cooking for another 45 minutes until vegetables are tender and beef is fall-apart tender.
  8. Remove bay leaves, taste and adjust seasoning with additional salt and pepper if needed.
  9. Ladle into bowls and garnish with fresh parsley before serving with crusty bread.