Description
This Easy Beef Stew recipe combines tender beef chuck with hearty vegetables simmered low and slow in a flavorful broth. The stew is thickened with a touch of flour and enhanced with fresh thyme, balsamic vinegar, and Worcestershire sauce for a rich, comforting meal perfect for any day.
Ingredients
Scale
Beef
- 3 pounds well-marbled beef chuck stew meat, cut into 1-inch pieces
- 1 tablespoon kosher salt, divided
- 3 tablespoons olive oil
Vegetables
- 5 ribs celery, cut into 1-inch pieces (about 2 cups)
- 1 medium onion, chopped (about 1 cup)
- 4 medium carrots, peeled and cut into 1-inch pieces (about 2 cups)
- 2 medium parsnips, peeled and cut into 1-inch pieces (about 1 cup)
- 1 1/2 pounds russet potatoes, peeled and cut into 1-inch pieces (about 3 cups)
- 1/4 cup chopped fresh parsley leaves
Seasonings and Liquids
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon finely chopped fresh thyme leaves
- 1 tablespoon all-purpose flour
- 4 cups beef broth
- 2 cups water
- 1 tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
Instructions
- Cook the beef: In a large bowl, season the beef pieces with 1 tablespoon of kosher salt. Heat the olive oil in a large (6 to 8 quart), thick-bottomed pot over high heat. Add the beef all at once and cook, stirring occasionally, until the meat is no longer pink and some liquid has accumulated at the bottom of the pot, about 10 minutes.
- Add the vegetables: Add the celery, onion, carrots, and parsnips to the pot. Reduce the heat to medium-high. Season with the remaining teaspoon of kosher salt and 1/2 teaspoon freshly ground black pepper. Cook, stirring occasionally, until most of the liquid has evaporated and the vegetables are slightly softened, about 10 minutes more.
- Add thyme and flour: Stir in the finely chopped fresh thyme leaves and all-purpose flour. Cook, stirring continuously, until the raw flour smell disappears and it is fully incorporated, about 30 seconds.
- Add broth and simmer: Pour in the beef broth, water, balsamic vinegar, and Worcestershire sauce. Bring the mixture to a boil, then reduce the heat to medium-low. Cover partially and simmer, stirring every 20 minutes or so, until the stew darkens and thickens slightly, about 1 hour.
- Add the potatoes and finish: Stir in the peeled and cut potatoes. Continue to simmer the stew until both the potatoes and beef are tender, about 30 minutes. Adjust seasoning to taste with additional salt and pepper if needed. Remove from heat.
- Serve: Transfer the stew to serving bowls and sprinkle with chopped fresh parsley. Serve hot. Refrigerate any leftovers tightly covered for up to 5 days.
Notes
- For best flavor, use well-marbled beef chuck stew meat.
- If beef broth is not available, homemade beef stock or a combination of broth and stock can be used.
- Cut vegetables uniformly to ensure even cooking.
- Partially covering the pot during simmering helps to concentrate flavors while preventing excessive evaporation.
- Leftover stew improves in flavor after a day and can be reheated gently on the stovetop.
- This recipe can be doubled for larger gatherings, adjusting pot size accordingly.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
