Homestyle Beef Stew
Homestyle beef stew simmers beef, carrots, potatoes, onion, and thyme in a tomato-seasoned beef broth. This straightforward stovetop version makes six portions and has a light, spoonable broth rather than a flour-thickened gravy.
Ingredients
Main ingredients
- 2 pounds beef chuck cut into 1-inch cubes
- 4 cups beef broth divided, low-sodium if preferred
- 4 carrots cut into 1/2-inch slices
- 3 potatoes cut into 1-inch chunks
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon salt divided, adjust to taste
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil divided
As Needed
- vegetable oil additional, as needed if the browning pot becomes dry
- beef broth additional, as needed during simmering
Instructions
Brown and Start
- Pat beef dry and season with 1/2 teaspoon salt. Brown in 2 batches over medium-high heat for 6–8 minutes each, using 1/2 tablespoon oil per batch; transfer to a plate.
- Add the remaining 1 tablespoon oil and cook onion over medium heat 5–7 minutes until soft. Stir in garlic and tomato paste for 1 minute.
- Add 1/2 cup broth and scrape up browned deposits. Add beef and juices, remaining 3 1/2 cups broth, thyme, and pepper.
Simmer
- Bring to a gentle simmer, cover, and cook over low heat for 90–120 minutes until the beef is nearly tender.
- Add carrots and potatoes, cover, and simmer 30–40 minutes until the vegetables and beef are fork-tender. Add the remaining salt to taste and divide into 6 portions.
Notes
- Refrigerate in shallow containers within 2 hours; use within 3–4 days.
- Freeze for up to 2 months and thaw in the refrigerator.
- Reheat leftovers to 165°F.