Description
A rich and comforting beef stew featuring tender chuck roast and root vegetables, finished with a luxurious swirl of homemade garlic herb butter.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, diced
- 3 large carrots, sliced into rounds
- 2 stalks celery, sliced
- 1.5 lbs potatoes, peeled and cubed
- 3 tbsp tomato paste
- 4 cloves garlic, minced
- 6 cups beef broth
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 4 tbsp unsalted butter, softened
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme leaves
Instructions
- In a small bowl, mix the softened butter with minced garlic, fresh parsley, and fresh thyme. Set aside at room temperature.
- Heat oil in a large pot over medium-high heat. Brown the beef cubes in batches until deep brown on all sides, then remove and set aside.
- In the same pot, sauté the onion and carrots for 5-7 minutes until softened.
- Stir in the tomato paste and minced garlic, cooking for 1 minute until fragrant.
- Pour in a splash of beef broth and scrape the bottom of the pot to release the browned bits.
- Return the beef to the pot. Add the remaining beef broth, dried thyme, and bay leaf.
- Cover partially and simmer on low for 90 minutes.
- Add the cubed potatoes and celery. Continue simmering for another 30-45 minutes until vegetables are tender.
- Remove the bay leaf. Stir in the garlic herb butter until completely melted and incorporated.
- Season with salt and pepper before serving.