Description
A hearty and comforting easy beef stew packed with tender chunks of well-marbled beef chuck, a medley of fresh vegetables, and seasoned with thyme and savory spices. Simmered slowly to develop rich flavors, this classic stew is perfect for a cozy family dinner and serves 6 to 8 people.
Ingredients
Scale
Beef and Seasoning
- 3 pounds well-marbled beef chuck stew meat, cut into 1-inch pieces
- 1 tablespoon plus 1 teaspoon kosher salt, divided, plus more to taste
- 3 tablespoons olive oil
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon finely chopped fresh thyme leaves
- 1 tablespoon all-purpose flour
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, cut into 1-inch pieces (about 3 cups)
Liquids and Sauces
- 4 cups beef broth
- 2 cups water
- 1 tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
Garnish
- 1/4 cup chopped fresh parsley leaves
Instructions
- Season and Brown the Beef: In a large bowl, season the beef pieces with 1 tablespoon of kosher salt. Heat 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 accumulates at the bottom of the pot, about 10 minutes.
- Add and Cook Vegetables: Add celery, onion, carrots, and parsnips to the pot. Reduce heat to medium-high. Season with the remaining teaspoon of salt and 1/2 teaspoon black pepper. Cook, stirring occasionally, until most liquid has evaporated and vegetables are slightly softened, about 10 minutes.
- Add Thyme and Flour: Stir in the chopped fresh thyme and all-purpose flour. Cook for about 30 seconds until the raw flour smell disappears and mixture thickens slightly.
- Add Broth and Simmer: Pour in beef broth, water, balsamic vinegar, and Worcestershire sauce. Bring to a boil, then reduce heat to medium-low. Simmer partially covered, stirring every 20 minutes or so, until the stew thickens and darkens, about 1 hour.
- Add Potatoes and Finish Cooking: Stir in the peeled and chopped potatoes. Continue simmering until the potatoes and beef are tender, about 30 minutes. Adjust seasoning with additional salt and pepper if desired.
- Serve: Transfer stew to serving bowls, sprinkle with freshly chopped parsley, and serve warm. Refrigerate any leftovers, tightly covered, for up to 5 days.
Notes
- Use well-marbled beef chuck for best flavor and tenderness.
- Beef broth can be homemade or store-bought; low-sodium is preferable to control saltiness.
- Simmering time may vary slightly depending on your stove and pot; check tenderness with a fork.
- Leftover stew tastes even better the next day as flavors meld.
- To thicken stew further, mix a little additional flour or cornstarch with cold water and stir in at the end while simmering.
Nutrition
- Serving Size: 1 cup (approximately)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg
