Ingredients
Scale
- 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. Brown beef cubes in batches and set aside.
- Add diced onion and garlic to the same pot; sauté 3–4 minutes until translucent.
- Stir in tomato paste and cook 1 minute.
- Deglaze with a splash of beef broth, scraping the pot’s bottom to release browned bits.
- Return beef to the pot and add remaining beef broth.
- Add carrots, potatoes, parsnips, and celery.
- Season with dried thyme, rosemary, bay leaf, salt, and pepper.
- Bring to boil, reduce heat to low, cover, and simmer 2 hours until beef is tender.
- Adjust seasoning, remove bay leaf, and garnish with fresh parsley before serving.
Notes
- For a thicker stew, mash a few potatoes into the broth or add a slurry of flour and water.
- Stew tastes even better the next day after flavors meld.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop Simmer
- Cuisine: American