Hearty Beef Stew with Vegetables and Rich Broth Recipe

Introduction

This hearty beef stew is a classic comfort dish that combines tender chunks of chuck roast with vibrant vegetables in a rich, flavorful broth. Perfect for chilly days, this recipe is satisfying and simple to prepare with pantry staples.

Ingredients

• 3 pounds chuck roast, diced
• 1 yellow onion, diced
• 3 celery stalks, diced
• 3 carrots, diced
• 2 russet potatoes, peeled and diced
• 1 tablespoon minced garlic
• 4 tablespoons olive oil
• 1 teaspoon Worcestershire sauce
• 6 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 2 tablespoons beef bouillon powder
• Salt and pepper to taste
• 3 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 3 tablespoons cold water

Instructions

1. Step 1: In a large bowl, toss the diced chuck roast with 1 tablespoon of olive oil, Worcestershire sauce, onion powder, garlic powder, salt, and black pepper. Sprinkle the flour over the meat and mix until each piece is lightly coated.
2. Step 2: Heat 3 tablespoons of olive oil in a large Dutch oven or pot over medium heat. Working in batches, sear the beef for 2–3 minutes per side without overcrowding. Remove each batch and set aside.
3. Step 3: Pour a splash of beef broth into the pot to deglaze, scraping up any browned bits from the bottom. Add the diced onion, carrots, and celery and sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for another minute.
4. Step 4: Stir in the tomato paste, remaining beef broth, and beef bouillon powder. Bring to a gentle simmer, then return the seared beef to the pot. Cover and simmer on low heat for about 1 hour, stirring occasionally.
5. Step 5: Add the diced potatoes and continue cooking for 15–20 minutes, until the vegetables are tender.
6. Step 6: Mix cornstarch with cold water in a small bowl to create a slurry. Gradually stir it into the stew until it thickens to your liking. Serve hot and enjoy!

Tips & Variations

• For deeper flavor, marinate the beef in Worcestershire sauce and spices for a few hours before cooking.
• Try adding fresh herbs like thyme or rosemary during simmering for added aroma.
• Substitute the russet potatoes with sweet potatoes for a slightly sweeter stew.
• If you prefer a thicker stew, add more cornstarch slurry gradually until the desired consistency is reached.

Storage

Store leftover beef stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. This stew also freezes well; thaw overnight in the refrigerator and reheat thoroughly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this stew?

Yes, you can use other cuts like brisket or stew meat, but chuck roast offers the best balance of tenderness and flavor when simmered slowly.

How do I prevent the stew from being too watery?

Make sure to use the cornstarch slurry to thicken the stew at the end. You can also reduce the broth slightly by simmering uncovered for a few minutes before adding the slurry.

Hearty Beef Stew with Vegetables and Rich Broth Recipe

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★★★★★

4.7 from 95 reviews

• Author: Hugo
• Total Time: 1 hour 50 minutes
• Yield: 6 servings 1x

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Description

This hearty Beef Stew recipe features tender chunks of chuck roast simmered with classic vegetables like carrots, celery, and potatoes in a rich, flavorful broth thickened to perfection. Perfect for a comforting meal, this stew combines simple ingredients with slow stovetop cooking to develop deep, savory flavors.

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Ingredients

Scale 1x2x3x

Beef and Seasoning

• 3 pounds Chuck Roast, diced
• 1 tablespoon Minced Garlic
• 1 teaspoon Worcestershire Sauce
• 1 tablespoon Onion Powder
• 1 tablespoon Garlic Powder
• Salt and Pepper to taste
• 3 tablespoons All-Purpose Flour

Vegetables

• 1 Yellow Onion, diced
• 3 Celery Stalks, diced
• 3 Carrots, diced
• 2 Russet Potatoes, peeled and diced

Liquids and Broth

• 6 cups Beef Broth
• 2 tablespoons Tomato Paste
• 2 tablespoons Beef Bouillon Powder

Oils and Thickening

• 4 tablespoons Olive Oil
• 3 tablespoons Corn Starch
• 3 tablespoons Cold Water

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Instructions

1. Prepare the Beef: In a large bowl, toss the diced chuck roast with 1 tablespoon of olive oil, Worcestershire sauce, onion powder, garlic powder, salt, and black pepper. Sprinkle the flour over the meat and mix well until each piece is lightly coated.
2. Sear the Beef: Heat 3 tablespoons of olive oil in a large Dutch oven or pot over medium heat. Working in batches, sear the beef pieces for 2 to 3 minutes per side until browned, taking care not to overcrowd the pot. Remove the seared beef and set aside.
3. Sauté the Vegetables: Pour a splash of beef broth into the pot to deglaze, scraping up any browned bits from the bottom. Add diced onion, carrots, and celery, sautéing them for 3 to 4 minutes until softened. Add minced garlic and sauté for an additional minute.
4. Simmer the Stew: Stir in the tomato paste, remaining beef broth, and beef bouillon powder. Bring the mixture to a gentle simmer, then return the seared beef to the pot. Cover and simmer on low heat for about 1 hour, stirring occasionally to meld the flavors.
5. Add Potatoes and Cook: Add the diced potatoes and extra carrots to the stew, and continue cooking for 15 to 20 minutes or until the vegetables are tender and cooked through.
6. Thicken the Stew: In a small bowl, mix the cornstarch with cold water to make a slurry. Gradually stir this into the stew, cooking until the broth thickens to your desired consistency. Serve hot and enjoy your hearty beef stew.

Notes

• For a richer flavor, use homemade beef broth or a high-quality store-bought beef stock.
• Make sure not to overcrowd the pan while searing beef to get a nice browned crust.
• If you want a thicker stew, you can adjust the amount of cornstarch slurry accordingly.
• Leftovers store well and taste even better the next day as flavors deepen.
• Feel free to substitute Yukon gold potatoes for russets if preferred for creamier texture.

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Keywords: beef stew, hearty stew, chuck roast recipe, comfort food, slow simmer stew, classic beef stew