This rich and satisfying beef stew is packed with tender beef, hearty vegetables, and a deeply flavorful broth. It’s the perfect comfort dish for
cold days or when you want a filling, nourishing meal.
Ingredients
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1½ lb beef chuck, cut into bite-sized cubes
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2 tablespoons vegetable oil or olive oil
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1 medium onion, chopped
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3 cloves garlic, minced
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3 medium potatoes, peeled and diced
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2 large carrots, sliced
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1 red or green bell pepper, chopped
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3 cups beef broth
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1 cup water
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2 tablespoons tomato paste
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1 teaspoon paprika
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1 teaspoon dried thyme
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1 bay leaf
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Salt and black pepper, to taste
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1 tablespoon flour (optional, for thickening)
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Fresh parsley, chopped (for garnish)
Instructions
1. Brown the beef
Heat the oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches and sear until browned on all sides. Remove the
beef and set aside.
2. Sauté aromatics
In the same pot, add the chopped onion and cook for 3–4 minutes until soft. Stir in the garlic and cook for another 30 seconds until fragrant.
3. Build the base
Stir in the tomato paste, paprika, thyme, salt, and pepper. Cook for 1 minute to deepen the flavor.
4. Simmer the stew
Return the beef to the pot. Add the beef broth, water, and bay leaf. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 45–
60 minutes, until the beef is tender.
5. Add vegetables
Add the potatoes, carrots, and bell peppers. Cover and simmer for another 25–30 minutes, until the vegetables are soft.
6. Thicken if desired
If you prefer a thicker stew, mix the flour with a little water to form a slurry. Stir it into the stew and simmer for 5 more minutes.
7. Finish and serve
Remove the bay leaf. Taste and adjust seasoning. Garnish with fresh parsley and serve hot.
Serving Tips
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Serve with crusty bread or warm rolls.
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This stew tastes even better the next day.
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Leftovers can be refrigerated for up to 3 days or frozen for later.
Warm, hearty, and full of comforting flavors, this beef stew is a classic dish that never disappoints.
