Imagine a dish that transforms ordinary ingredients into a culinary masterpiece that hugs your taste buds and warms you from the inside out. This classic Beef Stew with Potatoes is not just a meal; it's a journey through rich, tender flavors that will transport you to a cozy kitchen filled with irresistible aromas. Whether you're battling a chilly evening or craving a satisfying meal that speaks to your comfort food desires, this recipe promises to be your new go-to comfort classic that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 lbs beef stew meat
- 4 cups beef broth
- 4 potatoes, diced
- 2 carrots, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Pat the beef stew meat dry with paper towels to ensure proper browning. Season generously with salt and pepper.
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a tablespoon of oil and brown the beef in batches, ensuring each piece develops a deep golden-brown crust. Remove browned meat and set aside.
- In the same pot, add chopped onions and sauté until translucent. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Return the browned beef to the pot. Pour in beef broth, scraping the bottom of the pot to release any browned bits for additional flavor.
- Add thyme, and bring the mixture to a gentle simmer. Cover the pot and reduce heat to low, allowing the beef to slowly braise for approximately
- 5 hours until meat becomes tender.
- Add diced potatoes and sliced carrots to the pot. Continue cooking for an additional 30-40 minutes until vegetables are soft and beef is fork-tender.
- Taste and adjust seasoning with additional salt and pepper as needed. If the stew seems too thick, add a little more beef broth; if too thin, simmer uncovered to reduce.
- Let the stew rest for 10 minutes before serving to allow flavors to meld together. Serve hot in deep bowls with crusty bread on the side.
Tips
- Pat the beef dry before browning to ensure a perfect golden crust that locks in flavor.
- Brown the meat in batches to avoid overcrowding, which prevents proper caramelization.
- Use a heavy-bottomed Dutch oven or pot for even heat distribution and better braising.
- Low and slow is the secret - allow the beef to braise gently to achieve maximum tenderness.
- Don't rush the cooking process; letting the stew simmer allows flavors to develop and marry.
- Let the stew rest for 10 minutes before serving to allow flavors to fully integrate.
- For extra depth, consider adding a splash of red wine during braising or a touch of tomato paste.
- Serve with crusty bread to soak up the delicious, rich gravy.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 35g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 95mg
