Serves 4
90 min
Hearty Beef Stew
Recipe GLPR98f54fad771069
A classic, warming beef stew with tender chunks of beef, root vegetables, and aromatic herbs. Beef is seared to develop rich flavor, then braised low and slow in broth until melt-in-your-mouth tender. Potatoes and carrots finish cooking in the thickened sauce until perfectly tender.
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Ingredients
1 pound beef stew meat, cut into 1-inch pieces
Salt and black pepper to taste
2 tablespoons olive oil
2 medium onions, cut into quarters
2 cloves garlic, minced
3 tablespoons all-purpose flour
1 3/4 cups beef broth
1/4 cup water
1 bay leaf
1/2 teaspoon dried thyme, crushed
2 cups whole baby carrots
2 medium potatoes, cut into 2-inch pieces
Directions
Pat the beef dry and season generously with salt and pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Working in two batches to avoid crowding, add the beef and sear until deeply browned on all sides, about 8 minutes per batch, stirring occasionally. Transfer the browned beef to a clean plate using a slotted spoon.
Preheat the oven to 325°F. Add the quartered onions to the pot and cook over medium-high heat, stirring, until they begin to soften and brown slightly, about 5 minutes. Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute.
Sprinkle the flour over the onions and garlic, stirring to coat and cook until the flour is lightly toasted, about 1 minute. Return the reserved beef to the pot along with any accumulated juices.
Pour in the beef broth and water, stirring to incorporate. Add the bay leaf and crushed thyme. Bring the mixture to a gentle simmer, then cover the pot with a lid and transfer to the preheated 325°F oven. Braise for 1 hour and 15 minutes, until the beef is tender when pierced with a fork.
Remove the pot from the oven. Skim any fat from the surface of the braising liquid using a spoon or fat separator. Stir in the potatoes and carrots, distributing them evenly throughout the stew.
Return the pot to the stovetop, bring to a gentle simmer over medium heat, and cook uncovered for about 45 minutes to 1 hour, stirring occasionally, until the potatoes and carrots are fork-tender and the cooking liquid has thickened slightly. Remove and discard the bay leaf.
Taste and adjust seasoning with additional salt and pepper as needed. Ladle the stew into bowls and serve hot.
