Hearty Homestyle Beef Stew
A deeply comforting and slow-simmered stew featuring tender chunks of beef and garden vegetables in a rich, savory broth. This classic meal is the ultimate hug in a bowl for chilly evenings.
Made without: nuts, peanuts, dairy, eggs, soy, sesame, fish, shellfish
Diet: High Protein, Dairy Free
Based on the ingredients listed. Always check labels on packaged foods for your family's allergies.
Ingredients
2 lbs (900 g)
beef chuck roast, cut into 1-inch cubes
0.25 cup
all-purpose flour
2 tablespoons
vegetable oil
1 large
yellow onion, chopped
3
garlic cloves, minced
4 cups
beef broth
3
carrots, peeled and sliced into rounds
3
russet potatoes, peeled and cut into 1-inch cubes
1 teaspoon
dried thyme
What you'll need
- Large bowl
- Large pot with lid
- Wooden spoon
- Cutting board
- Chef's knife
- Meat thermometer
Steps
- 1
Place 2 lbs (900 g) beef chuck roast cubes and 0.25 cup all-purpose flour in a large bowl, tossing with your hands until the beef is evenly coated.
- 2
Heat 2 tablespoons vegetable oil in a large pot over medium-high heat until the oil shimmers, about 2 minutes.
- 3
Add the coated beef to the large pot and brown the meat on all sides until a deep dark brown crust forms, about 8 minutes, then remove the beef to a plate.
- 4
Add 1 chopped large yellow onion to the same large pot and stir with a wooden spoon until the onion is translucent and soft, about 5 minutes.
- 5
Stir in 3 minced garlic cloves, then pour in 4 cups beef broth and use the wooden spoon to scrape the brown bits off the bottom of the large pot.
- 6
Add the browned beef back into the large pot along with 1 teaspoon dried thyme and stir to combine.
- 7
Reduce the heat to low, cover the large pot with a lid, and simmer until the beef reaches a safe internal temperature of 145°F (63°C) and is tender when pierced with a fork, about 90 minutes.
- 8
Add 3 sliced carrots and 3 cubed russet potatoes to the large pot, then continue to simmer covered until the vegetables are fork-tender, about 30 minutes.
- 9
Check the internal temperature of the beef again using a meat thermometer to ensure it has reached at least 145°F (63°C) after resting, and serve warm.
Per serving: 485 calories · 38 g protein · 35 g carbs · 22 g fat
Make this fit your family
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Recipes and nutrition are AI-generated; check ingredients for allergies before cooking.