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Beef Stew

By admin_user ·

Slow-simmered beef with carrots and potatoes in a rich broth.

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Slow cooked beef stew with tender browned beef cubes, carrots and small potatoes in deep rich brown gravy, rustic cream bowl.

Demo recipe draft: This sample recipe has not been kitchen-tested. The client will review the ingredients, method and timing before launch.

About this recipe

Slow-simmered beef with carrots and potatoes in a rich broth.

Cooking tips

Beef tenderness determines the final cooking time; allow extra time for tougher pieces. Add hot broth if the liquid falls below the meat during simmering.

Serving ideas

Serve freshly cooked with a simple green salad. Add rice, bread or vegetables where appropriate for the dish.

Slow cooked beef stew with tender browned beef cubes, carrots and small potatoes in deep rich brown gravy, rustic cream bowl.

Beef Stew

Slow-simmered beef with carrots and potatoes in a rich broth. Demo recipe draft for the site preview. This recipe has not been kitchen-tested; client review is pending.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 900 g beef chuck cut into 3 cm cubes
  • 2 tbsp all-purpose flour
  • 2 tbsp olive oil
  • 1 onion diced
  • 3 garlic cloves minced
  • 2 tbsp tomato paste
  • 1 l beef broth
  • 3 carrots cut into chunks
  • 500 g potatoes cut into chunks
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 tsp salt
  • 1/2 tsp black pepper

Equipment

  • 1 Dutch oven
  • 1 Wooden spoon

Method
 

  1. Pat beef dry, season with salt and pepper, and toss lightly in the flour.
  2. Heat oil in a heavy Dutch oven over medium-high heat. Brown the beef in batches without crowding, then set aside.
  3. Cook onion for 5 minutes in the same pot. Add garlic and tomato paste and stir for 1 minute.
  4. Return the beef, add broth, thyme and bay leaves, and scrape up the browned bits. Bring to a simmer, cover and cook gently for 75 minutes.
  5. Add carrots and potatoes. Cover and simmer for 35–45 minutes, or longer if needed, until the beef is fork-tender and vegetables are cooked.
  6. Remove bay leaves. Adjust seasoning and simmer uncovered briefly if a thicker broth is desired.

Notes

Demo recipe draft for the site preview. This recipe has not been kitchen-tested; client review is pending.
Beef tenderness determines the final cooking time; allow extra time for tougher pieces. Add hot broth if the liquid falls below the meat during simmering.