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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.

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.