Imagine a dish that wraps you in warmth, fills your kitchen with irresistible aromas, and promises a meal so satisfying it'll become an instant family favorite. This Beef and Onion Stew is not just a recipe—it's a culinary journey that transforms simple ingredients into a masterpiece of flavor and comfort. Whether you're battling a chilly evening or craving a hearty meal that speaks to your soul, this stew is about to become your new go-to recipe that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 lbs beef chuck, cubed
- 2 onions, sliced
- 4 carrots, chopped
- 4 potatoes, diced
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 2 lbs of beef chuck, 2 onions, 4 carrots, 4 potatoes, 4 cups of beef broth, 2 tablespoons of tomato paste, 1 teaspoon of thyme, and salt and pepper to taste.
- Prepare the vegetables: Peel and slice the onions thinly, chop the carrots into bite-sized pieces, and dice the potatoes into cubes. Set them aside.
- Cut the beef chuck into 1-inch cubes if not pre-cut. Pat the beef dry with paper towels to ensure a good sear.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Once hot, add the beef cubes in batches, ensuring not to overcrowd the pot. Sear the beef on all sides until browned, about 5-7 minutes. Remove the beef and set aside.
- In the same pot, add a little more oil if necessary, and then add the sliced onions. Sauté the onions for about 5 minutes, or until they become translucent and start to caramelize.
- Add the chopped carrots to the pot and cook for an additional 3-4 minutes, stirring occasionally. This will enhance their flavor and texture.
- Stir in the tomato paste and thyme, cooking for another 1-2 minutes until the tomato paste is well incorporated and fragrant.
- Return the browned beef to the pot, along with any juices that have accumulated. Pour in the beef broth and stir to combine all ingredients.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 1 hour, stirring occasionally.
- After 1 hour, add the diced potatoes to the pot. Season with salt and pepper to taste, and stir well.
- Continue to simmer the stew for an additional 30 minutes, or until the beef is tender and the vegetables are cooked through.
- Once done, taste and adjust seasoning if necessary. Remove from heat and let the stew sit for a few minutes before serving.
- Serve the beef and onion stew hot, garnished with fresh herbs if desired. Enjoy your hearty meal!
Tips
- Meat Selection: Choose beef chuck with good marbling for maximum tenderness and flavor. The fat will help keep the meat moist during the long cooking process.
- Searing Secrets: Pat the beef dry before searing to ensure a beautiful golden-brown crust. Work in batches to avoid overcrowding the pot, which can cause steaming instead of browning.
- Low and Slow: The key to a tender stew is gentle, slow cooking. Keep the heat low and let the flavors develop gradually.
- Vegetable Timing: Add softer vegetables like potatoes later in the cooking process to prevent them from becoming mushy.
- Flavor Boost: For an extra depth of flavor, consider deglazing the pan with a splash of red wine after searing the meat.
- Make Ahead Friendly: This stew tastes even better the next day, so don't hesitate to prepare it in advance and reheat.
- Consistency Check: If the stew is too thin, remove the lid for the last 15-20 minutes of cooking to allow some liquid to evaporate.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 30g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 90mg
