The Ultimate Comfort Stew

local_grocery_store Ingredients

• 2 lbs beef chuck roast, cut into 1-inch cubes
• 4 potatoes, peeled and cut into 1-inch cubes
• 4 carrots, peeled and sliced
• 4 stalks celery, sliced
• 1 onion, chopped
• 4 cloves garlic, minced
• 4 cups beef broth
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 1 tsp thyme, dried
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground

restaurant_menu Method

1. 1.In a large pot or Dutch oven, heat some oil over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes.
2. 2.Add the onion and garlic and cook until softened, about 3 minutes.
3. 3.Add the potatoes, carrots, celery, beef broth, tomato paste, Worcestershire sauce, thyme, bay leaves, salt, and pepper. Stir to combine.
4. 4.Bring the stew to a boil, then reduce the heat to low and let simmer for 2-3 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
5. 5.Remove the bay leaves and serve hot with some crusty bread.

lightbulb_outline Tips

• chevron_rightIf you don't have a Dutch oven, you can use a large pot with a lid.
• chevron_rightYou can also add other vegetables like mushrooms or parsnips if you like.
• chevron_rightLeftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.