Absolutely — a hearty beef stew with potatoes and vegetables is comfort food at its finest. This classic recipe gives you melt-in-your-mouth beef, tender vegetables, and a rich, savory broth that thickens naturally as it simmers.
🥘 Classic Beef Stew with Potatoes & Vegetables
📝 Ingredients (Serves 4–6):
| Ingredient | Amount |
|---|---|
| Stewing beef (chuck, cut into 1½” cubes) | 2 lbs (900g) |
| Salt & black pepper | to taste |
| All-purpose flour (for dusting) | ~¼ cup |
| Olive oil or vegetable oil | 2–3 tbsp |
| Yellow onion, chopped | 1 large |
| Garlic, minced | 3 cloves |
| Tomato paste | 2 tbsp |
| Red wine (optional) | ½ cup |
| Beef broth | 4 cups |
| Bay leaf | 1 |
| Fresh thyme (or 1 tsp dried) | 2–3 sprigs |
| Carrots, peeled & cut into chunks | 3–4 |
| Potatoes (Yukon Gold or red), cut into chunks | 3–4 medium |
| Celery, chopped | 2 stalks |
| Optional: parsnips, turnips, or peas | 1 cup total |
| Worcestershire sauce | 1 tbsp |
| Optional: balsamic vinegar or lemon juice | 1 tsp (for brightness at the end) |
👩🍳 Instructions:
1. Prep the Beef:
-
Pat beef dry with paper towels.
-
Season generously with salt and pepper.
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Lightly coat in flour (helps with browning and thickening later).
2. Brown the Beef:
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In a large Dutch oven or heavy pot, heat oil over medium-high heat.
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Sear beef in batches until well-browned on all sides (don’t overcrowd).
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Transfer browned beef to a plate.
3. Sauté Aromatics:
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In the same pot, reduce heat to medium.
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Add onions and cook until softened (~5 min).
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Stir in garlic and tomato paste; cook 1–2 min more.
4. Deglaze:
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Add red wine (if using), scraping up browned bits. Let it reduce slightly (1–2 min).
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Return beef to the pot.
5. Simmer:
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Add broth, bay leaf, thyme, Worcestershire, and a pinch more salt and pepper.
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Bring to a boil, then reduce to low, cover, and simmer for 1 hour.
6. Add Vegetables:
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Add potatoes, carrots, celery, and any other firm veggies.
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Simmer uncovered for 45 minutes, or until beef is fork-tender and vegetables are soft.
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Stir occasionally to prevent sticking.
7. Finish:
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Remove bay leaf and thyme stems.
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Taste and adjust seasoning.
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Add a splash of vinegar or lemon juice at the end to brighten the flavor (optional but great!).
🧊 Storage:
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Keeps well in the fridge for 4–5 days — it tastes even better the next day!
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Freezes beautifully for up to 3 months.
🥕 Optional Add-Ins:
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Green peas: stir in during the last 5 minutes
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Mushrooms: sauté separately and add halfway through cooking
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Parsnips, rutabaga, or butternut squash: swap for part of the potatoes
