Beef Stew

There’s nothing quite as comforting as a warm, hearty bowl of beef stew. Slow-simmered to perfection, this classic dish brings together tender beef, flavorful broth, and a medley of vegetables for a meal that feels like a hug in a bowl. Whether it’s a chilly evening or a cozy weekend dinner, beef stew is a timeless favorite that fills your kitchen with rich aromas and your table with satisfied smiles. Serve it with crusty bread for the ultimate comfort food experience!

Ingredients

• 3 lbs. well-marbled beef chuck, cut into 1-inch pieces
• 1 tbsp + 1 tsp kosher salt, plus more to taste
• 3 tbsp olive oil
• 5 celery ribs, cut into 1-inch pieces (about 2 cups)
• 1 medium onion, chopped (about 1 cup)
• 4 medium carrots, peeled and cut into 1-inch pieces (about 2 cups)
• 2 medium parsnips, peeled and cut into 1-inch pieces (about 1 cup)
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh thyme, finely chopped
• 1 tbsp all-purpose flour
• 4 cups beef broth (see recipe note)
• 2 cups water
• 1 tbsp balsamic vinegar
• 1 tbsp Worcestershire sauce
• 1 1/2 lbs russet potatoes, peeled and cut into 1-inch pieces (about 3 cups)
• 1/4 cup fresh parsley, chopped

Directions

1. Season the beef with 1 tablespoon salt in a large bowl—heat olive oil in a large (6 to 8 quart) thick-bottomed pot over high heat. Add the beef to the pot and cook, stirring occasionally, until browned and the liquid begins to accumulate, about 10 minutes.
2. Stir in the celery, onion, carrots, and parsnips. Lower the heat to medium-high and season with the remaining teaspoon of salt and 1/2 teaspoon of pepper. Cook, stirring occasionally, until the liquid has mostly evaporated and the vegetables have softened slightly, about 10 minutes. Add the thyme and flour, stirring well. Cook for another 30 seconds, or until the flour has fully absorbed and no longer appears raw.

3. Add the beef broth, water, balsamic vinegar, and Worcestershire sauce to the pot. Bring everything to a boil, then lower the heat to medium-low. Let the stew simmer gently, partially covered, stirring occasionally every 20 minutes. After about 1 hour, the stew will have thickened and developed a rich, darker color.   

4. Stir the potatoes into the stew and continue simmering until both the potatoes and beef are tender about 30 minutes. Taste and adjust seasoning as needed. Once ready, ladle into bowls, garnish with fresh parsley, and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.