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Classic Beef and Vegetable Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Wooden spoon

Ingredients
  

  • 1 pound beef stew meat, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 carrots, sliced into rounds
  • 2 celery stalks, chopped
  • 2 medium potatoes, cut into 1-inch cubes
  • 3 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 tablespoons all-purpose flour
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the beef cubes and cook until browned on all sides, about 5 minutes.
  • Stir in the diced onion, carrots, and celery. Cook for 3 minutes until the onion softens.
  • Sprinkle the flour over the mixture and stir for 1 minute to coat everything evenly.
  • Add the tomato paste, dried thyme, salt, and pepper. Pour in the beef broth and stir well to combine.
  • Bring the stew to a gentle boil, then lower the heat to a simmer. Cover the pot and cook for 45 minutes.
  • Add the potato cubes and continue simmering uncovered for 20 more minutes until the potatoes are tender and the broth has thickened slightly.

Notes

For extra tender beef, choose well-marbled stew meat and keep the simmer low rather than boiling hard. Leftovers store well in the fridge for up to three days and reheat nicely on the stovetop with a splash of broth to loosen the sauce. Serve with crusty bread to soak up the flavorful liquid.
Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Knife, Wooden spoon