Description
This Easy Beef Stew recipe features tender, well-marbled beef chuck simmered slowly with fresh vegetables and fragrant herbs in a rich, flavorful broth. Perfect for a hearty family meal, this classic comfort dish is packed with root vegetables like carrots, parsnips, and russet potatoes, enhanced by the warmth of thyme and a splash of balsamic vinegar and Worcestershire sauce for depth. With simple ingredients and straightforward steps, it’s an ideal slow-cooked stew full of rustic flavors and satisfying textures.
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)
- 1/4 cup chopped fresh parsley leaves
Liquids and Flavorings
- 4 cups beef broth
- 2 cups water
- 1 tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
Instructions
- Cook the beef: In a large bowl, season the beef pieces with 1 tablespoon of kosher salt. Heat the 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 has accumulated at the bottom of the pot, about 10 minutes.
- Add the vegetables: Add the celery, onion, carrots, and parsnips to the pot. Reduce heat to medium-high. Season with remaining teaspoon of salt and 1/2 teaspoon black pepper. Cook, stirring occasionally, until most of the liquid has evaporated and vegetables are slightly softened, about 10 minutes more.
- Add thyme and flour: Stir in the finely chopped fresh thyme leaves and sprinkle the flour over the mixture. Cook, stirring constantly, until the raw flour is no longer visible and everything is well combined, about 30 seconds.
- Add broth and simmer: Pour in the beef broth, water, balsamic vinegar, and Worcestershire sauce. Bring the mixture to a boil, then reduce heat to medium-low. Partially cover and cook, stirring every 20 minutes or so, until the stew has darkened and thickened slightly, about 1 hour.
- Add potatoes and finish: Stir in the peeled and cut russet potatoes. Continue to simmer until the potatoes and beef are tender, about 30 minutes more. Taste and adjust seasoning with additional salt if needed.
- Serve: Transfer the stew to serving bowls and sprinkle with chopped fresh parsley. Serve hot and enjoy!
- Storage: Refrigerate leftovers tightly covered for up to 5 days.
Notes
- Use well-marbled beef chuck for tender, flavorful meat.
- The flour helps thicken the stew slightly, giving it a nice hearty texture.
- Simmering gently over low heat allows flavors to develop deeply.
- Balsamic vinegar adds a subtle sweetness and acidity that brightens the stew.
- Worcestershire sauce adds umami depth.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour or cornstarch slurry.
- Make sure to brown the beef well to build rich flavor.
- The stew tastes even better the next day as flavors meld.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
