Go Back
hearty beef stew in a wide horizontal shot, in a rustic Dutch oven with tender beef, carrots, and potatoes in a rich broth, natural light, shallow depth of field, landscape orientation

Slow-Cooked Beef Stew

Tender chunks of beef, as well as potatoes and carrots braised in a flavorful brooth.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 lb beef chuck cubed
  • 3 tbsp flour
  • 3 carrots chopped
  • 3 potatoes cubed
  • 1 onion diced
  • 4 cups beef broth
  • 2 tbsp tomato paste
  • 2 tbsp oil

Method
 

  1. Preheat the oven to 325F and toss the beef with flour, salt, and pepper.
  2. Sear the beef in oil in a Dutch oven until browned on all sides.
  3. Stir in the onion and tomato paste, then pour in the broth.
  4. Add the carrots and potatoes and bring to a simmer.
  5. Cover and braise in the oven 2 to 2.5 hours until the beef is fork-tender.
  6. Skim any fat and serve hot.

Notes

A splash of red wine in the broth deepens the flavor beautifully.