Cozy Beef Stew

If you’re looking for a classic comforting and hearty beef stew this is the one! I love how simple this recipe is and how delicious it tastes. It does take a while to cook as it simmers away for 2 to 2 1/2 hours on the stove but if you’re patient I promise this is very much worth it. Its a major bonus if you have some crusty toasted bread to enjoy it with too.

Carrots, onion, celery, and potatoes go into this stew. I also add in 1/2 a cup of tomato sauce and a tsp of sugar. the sugar is a bit odd but trust me, it adds a tiny hint of sweetness that you can’t even detect in the final stew.

I love browning the stew beef and feel like this is essential for a truly rich flavor in the stew. I brown the beef first and then remove it from the pot and set it aside as I cook the other veggies.

Cooking the veggies until the onions and celery are translucent. Once they have browned a little bit and are fragrant I go onto the next step! I add in the broth, and return that stew beef back into the pot with the remaining ingredients. Bring to a boil then down to a simmer, cooking for 2 to 2 1/2 hours. Enjoy!

Ingredients

• 2 tbsp olive oil
• 1 lb stew beef
• salt + pepper
• 1 onion, chopped
• 2 celery stalks, chopped
• 5 carrots, peeled and chopped
• 3 1/2 cups beef stock
• 2 cups chopped potatoes
• 1 tsp sugar
• 1/2 cup tomato sauce
• 1/2 tsp dried thyme
• 1/2 tsp dried basil
• 2 bay leaves
• (optional - toasted bread for enjoying with stew)

Instructions

1. In a deep pot or dutch oven, add olive oil and brown stew beef on medium high heat. Remove from the pot once browned.
2. Cook onion, celery, and carrots until the onions are translucent and fragrant. About 4 minutes.
3. Stir in beef stock and add the beef back to the pot.
4. Add in potatoes, sugar, tomato sauce, thyme, basil, and bay leaves.
5. Bring to a boil, reduce to a simmer and cover. Cook for 2 to 2 1/2 hours.
6. Enjoy with some crusty bread if you have it!