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Easy Beef Stew: Cozy, Foolproof Weeknight Dinner
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Beef Stew

Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes

Ingredients

  • 2 pounds beef chuck cut into 1½-inch chunks
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 4 cups beef broth
  • 2 cups water
  • 2 large carrots sliced
  • 2 medium potatoes cubed
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and pepper to taste
  • 2 tablespoons tomato paste optional, for depth
  • 1 tablespoon cornstarch mixed with 1 tablespoon water optional for thickening

Instructions

  • Season the beef with salt and pepper. Heat olive oil in a heavy pot over medium-high heat. Brown the beef in batches until it’s nicely seared on all sides. Don’t overcrowd the pan—we’re going for flavor, not a soggy mess.
  • Set browned meat aside. In the same pot, add the onion and a pinch of salt. Sauté until translucent, 3–4 minutes. Add garlic and cook for 30 seconds more, until fragrant.
  • Stir in tomato paste if using, then pour in beef broth and water. Scrape up all the flavorful bits from the bottom. Return the beef to the pot.
  • Add carrots, potatoes, thyme, rosemary, and bay leaves. Bring to a gentle simmer, then cover and cook for about 1.5 to 2 hours, until beef is tender and the flavors have mingled like old friends.
  • Taste and adjust salt and pepper. If you want a thicker stew, whisk the cornstarch slurry into the pot and simmer 3–5 minutes until thickened