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Classic Beef Stew

This classic beef stew sears floured stew meat and simmers it with potatoes, carrots, celery, tomato paste, and beef broth for a rich, hearty, fall-apart tender stew ready in 2 hours.
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Prep Time 15 minutes
Cook Time 2 hours
Servings: 6
Course: Main Course
Cuisine: American

Ingredients
  

  • 2 lbs stew meat cut into bite-sized pieces
  • 3 tablespoon all-purpose flour
  • 3 tablespoon olive oil
  • ½ cup tomato paste
  • 1 lb baby potatoes diced
  • 1 onion diced
  • 4 carrots chopped
  • 2 celery stalks chopped
  • 6 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon dried thyme
  • ½ teaspoon rubbed sage
  • Salt and pepper to taste

Instructions
 

  1. Pat the stew meat dry and season generously with salt and pepper. Toss with the flour until every piece is evenly coated.
  2. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, sear the floured beef pieces on all sides until deeply browned. Do not overcrowd the pan. Remove and set aside.
  3. Add the diced onion, chopped carrots, and chopped celery to the same pot. Cook for 4 to 5 minutes, stirring occasionally, until softened.
  4. Add the tomato paste and stir it into the vegetables. Cook for 1 to 2 minutes until the paste darkens slightly and smells caramelized.
  5. Add the Worcestershire sauce, thyme, and rubbed sage. Stir to combine.
  6. Return the seared beef to the pot. Pour in the beef broth and stir everything together, scraping up any browned bits from the bottom of the pot.
  7. Bring to a boil then reduce the heat to low. Cover and simmer for 1 hour.
  8. Add the diced baby potatoes. Cover and continue simmering for another 30 to 45 minutes until the potatoes are tender and the beef is fall-apart soft.
  9. Taste and adjust salt and pepper as needed. Serve hot.

Notes

  • Pat the beef completely dry before flouring and searing. Moisture on the surface of the meat prevents browning and produces steamed rather than seared beef.
  • Sear in batches without crowding the pan. Crowded beef steams rather than browns and the stew loses the deep, caramelized flavor that a proper sear provides.
  • Cook the tomato paste for 1 to 2 minutes before adding the broth. This brief caramelization removes the raw edge and adds a concentrated depth to the finished stew.
  • The flour coating on the beef thickens the stew naturally during the long simmer. No additional thickening is needed.