Hearty Beef Stew Comfort (Print Version)

Tender beef and vegetables slow-simmered for a rich, comforting main dish full of savory flavors.

# Recipe Ingredients:

→ Meats

01 - 1.76 lbs gravy beef, cut into 1.2-inch cubes

→ Vegetables

02 - 2 medium onions, diced
03 - 3 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 2 medium potatoes, peeled and cubed
06 - 3 cloves garlic, minced

→ Pantry & Liquids

07 - 2 tablespoons olive oil
08 - 2 tablespoons all-purpose flour or gluten-free flour
09 - 2 tablespoons tomato paste
10 - 3.17 cups beef stock
11 - 1 tablespoon Worcestershire sauce

→ Herbs & Spices

12 - 2 bay leaves
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried rosemary
15 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Heat olive oil in a large heavy-based pot over medium-high heat. Brown the beef in batches, searing all sides. Remove and set aside.
02 - In the same pot, add onions, carrots, and celery. Cook for 4 to 5 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour over vegetables and cook for 1 to 2 minutes, stirring constantly.
05 - Return beef to pot. Add tomato paste, beef stock, Worcestershire sauce, bay leaves, thyme, and rosemary. Stir well.
06 - Bring to a simmer, reduce heat to low, cover and cook for 90 minutes, stirring occasionally.
07 - Add potatoes, season with salt and pepper, then simmer uncovered for an additional 30 to 40 minutes until beef is tender and sauce thickens.
08 - Remove bay leaves, adjust seasoning if necessary, and serve hot.

# Expert Advice:

01 -
  • The beef becomes so tender it melts on your tongue, proving that low and slow beats high heat every single time.
  • Those caramelized vegetables and tomato paste create a sauce so rich and savory you'll find yourself scraping the bottom of the pot.
  • It's the kind of dish that tastes even better tomorrow, which means you're actually ahead of the game with leftovers.
  • Comfort in a bowl that feels like someone's looking out for you.
02 -
  • Don't skip browning the beef, even if you're tempted—that golden exterior is where most of the flavor lives, and there's no shortcut.
  • Bay leaves and thyme keep the stew tasting fresh instead of stale, but fish them out before serving or warn people they're in there.
  • Add potatoes late; early additions turn into starchy mush and thicken the sauce in a weird, gluey way.
03 -
  • Use a heavy-based pot or Dutch oven—they distribute heat evenly and prevent the bottom from scorching while you're not looking.
  • Taste the sauce halfway through cooking and adjust seasoning early; it's harder to fix once everything's reduced.

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