Ingredients
- 2 lbs beef stew meat, cut into chunks
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 3 carrots, sliced
- 3 potatoes, peeled and cubed
- 2 tbsp tomato paste
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tsp dried thyme
- 2 bay leaves
- 4 cups beef broth (or water + bouillon)
- 1 tbsp Worcestershire sauce (optional)
- 2 tbsp flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the beef:
In a large pot or Dutch oven, heat oil over medium-high heat. Add the beef in batches and brown on all sides. Remove and set aside. - Sauté the aromatics:
In the same pot, add chopped onion and garlic. Cook until softened and fragrant, about 2–3 minutes. - Build the base:
Stir in tomato paste, salt, pepper, paprika, thyme, and bay leaves. Mix well to coat the onions and garlic with the spices. - Add veggies & beef back in:
Return the browned beef to the pot. Add carrots and potatoes. Pour in the beef broth and Worcestershire sauce if using. - Simmer:
Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender and the flavors meld together. - Optional thickening:
If you want a thicker stew, mix 2 tbsp flour with a bit of water to make a slurry and stir it in. Let it simmer uncovered for another 10 minutes. - Serve:
Remove bay leaves. Taste and adjust seasoning if needed. Garnish with fresh parsley and serve hot with crusty bread or over rice.
Let me know if you want a slow cooker or Instant Pot version too!