Classic Slow-Cooked Beef Stew
Servings: 4–6
Prep time: 15 minutes
Cook time: 2–3 hours
Ingredients
2 pounds beef chuck, cut into 1–1½ inch cubes
2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
3 carrots, sliced
3 potatoes, peeled and cut into chunks
2 tablespoons tomato paste
4 cups beef broth
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon paprika
1 bay leaf
1 tablespoon flour (optional, for thickening)
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Brown the beef
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and cook for about 5–7 minutes, turning occasionally, until browned on all sides. This step adds rich flavor to the stew.
Cook the aromatics
Add the chopped onion and cook for about 3 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
Add the base ingredients
Stir in the tomato paste and cook for 1 minute. Pour in the beef broth while scraping the bottom of the pot to release any browned bits.
Add vegetables and seasoning
Add the carrots, potatoes, salt, pepper, thyme, paprika, and bay leaf. Stir everything together.
Simmer the stew
Bring the stew to a gentle boil, then reduce the heat to low. Cover and simmer for 2–2½ hours, stirring occasionally, until the beef is very tender.
Thicken the stew (optional)
If you want a thicker stew, mix 1 tablespoon flour with 2 tablespoons water and stir it into the pot. Cook for another 5–10 minutes until thickened.
Serve
Remove the bay leaf. Sprinkle fresh parsley over the stew before serving.
Serving Suggestions
Serve this classic beef stew with:
Crusty bread
Steamed rice
Mashed potatoes
It’s a warm, hearty meal perfect for family dinners, especially on cooler days.
Tip: Beef stew tastes even better the next day because the flavors deepen as it rests in the refrigerator.
