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Classic Beef Stew

A heartwarming and flavorful dish made with tender beef and fresh vegetables, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds beef chuck, cut into 1-inch pieces
  • 4 medium potatoes, peeled and cubed
  • 3 medium carrots, sliced
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth (ensure it's Halal-friendly)
  • 2 tablespoons tomato paste
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil
  • Optional: fresh parsley for garnish

Method
 

Preparation
  1. Start by cutting your beef chuck into 1-inch pieces. Pat it dry with paper towels and season generously with salt and pepper.
  2. Heat vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Once hot, add the beef in batches to avoid overcrowding. Cook until browned on all sides, about 5-7 minutes. Remove the beef and set it aside.
  3. In the same pot, add the chopped onion and carrots. Sauté until they are softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  4. Return the browned beef to the pot along with the beef broth, tomato paste, thyme, and rosemary. Stir everything together and bring to a simmer.
  5. Reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender.
  6. About 30 minutes before serving, add the cubed potatoes to the pot. Stir and let them cook until they are tender.
  7. Once everything is cooked, taste your stew and adjust seasoning with more salt and pepper if needed.
  8. Ladle the stew into bowls and garnish with fresh parsley if desired. Enjoy the warmth and richness!

Notes

Substitutions: Use beef brisket or round roast for a different flavor. You can add seasonal vegetables like green beans or peas. Allow your stew to simmer longer for deeper flavor development. Avoid adding too much liquid at the start; you want a thick stew.