Introduction
Nothing says “Deep Winter” like a Dutch oven full of slow-simmered beef stew. This is the ultimate comfort food—tender chunks of beef, earthy root vegetables, and a rich, savory gravy that begs to be mopped up with a piece of crusty bread. Unlike some stews that can be thin and watery, this recipe focuses on building a thick, velvety base that warms you to your soul. It’s a “set it and forget it” kind of meal that makes your entire house smell like a cozy winter cabin.
Why You’ll Love This Recipe
- Melt-in-Your-Mouth Beef: Low and slow cooking turns budget-friendly stew meat into butter.
- Hidden Nutrition: Packed with carrots, potatoes, and onions.
- One-Pot Wonder: Everything cooks in a single heavy-bottomed pot.
- Great for Meal Prep: Tastes even better the second day!
- Budget-Friendly: Uses affordable cuts of meat and pantry staples.
Ingredients
- 2 lbs Beef Stew Meat (cut into 1-inch cubes)
- 3 large Carrots (peeled and sliced)
- 3 large Russet Potatoes (peeled and cubed)
- 1 medium Yellow Onion (chopped)
- 3 cloves Garlic (minced)
- 4 cups Beef Broth
- 1/4 cup All-Purpose Flour
- 2 tablespoons Tomato Paste
- 1 tablespoon Worcestershire Sauce
- 2 Dried Bay Leaves
- 1 teaspoon Dried Thyme
- Salt and Black Pepper
Instructions
- Dredge & Sear: Toss the beef cubes in flour, salt, and pepper. In a large Dutch oven, sear the beef in oil until browned on all sides. Work in batches. Remove beef.
- Sauté: Add the onion and carrots to the pot. Cook for 5 minutes. Add the garlic and cook for 1 minute.
- Deglaze: Stir in the tomato paste and Worcestershire sauce. Pour in a splash of beef broth to scrape up the browned bits.
- Simmer: Return the beef to the pot. Add the remaining broth, potatoes, bay leaves, and thyme.
- The Long Cook: Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours until the beef is fork-tender.
- Thicken: If you want a thicker gravy, remove the lid for the last 20 minutes of cooking.
- Serve: Remove bay leaves and serve in deep bowls.
Pro-Tips for Success
- The Flour Coat: Coating the beef in flour before searing is what gives the stew its naturally thick, rich gravy without needing cornstarch at the end.
- Patience is Key: Don’t rush the simmer. The beef needs that time to break down and become tender.