Harvest Beef Stew Recipe

Inspired by HUB Restaurant & Ice Creamery

Time2h 30m

Serves6

Warm up with our Harvest Beef Stew, a hearty blend of tender beef slow-cooked to perfection with seasonal root vegetables and aromatic herbs. Each spoonful offers a comforting medley of rich flavors, making it the ideal dish for chilly evenings. Served with a side of crusty bread, this stew is a true celebration of fall's bounty.

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Ingredients

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Beef Stew Ingredients

2 pounds Beef chuck, cut into 1-inch cubes

2 tablespoons olive oil

1 medium Onion, chopped

4 cloves Garlic, minced

3 medium Carrots, sliced

3 medium Potatoes, diced

2 medium Celery stalks, chopped

4 cups Beef broth

2 tablespoons Tomato paste

2 pieces Bay leaves

1 teaspoon Thyme, dried

1 teaspoon Celtic sea salt

1 teaspoon black pepper

1/4 cup Parsley, chopped (for garnish)

Method

Cooking Directions

Brown the Beef

In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef cubes and brown on all sides, about 5-7 minutes. Remove the beef and set aside.

Sauté Vegetables

In the same pot, add the chopped onion and sauté until translucent, about 3 minutes. Add minced garlic and cook for another minute.

Add Other Ingredients

Add the sliced carrots, diced potatoes, and chopped celery to the pot. Stir to combine. Return the browned beef to the pot.

Simmer the Stew

Pour in the beef broth and add the tomato paste, bay leaves, thyme, salt, and black pepper. Stir well and bring to a boil.

Cook Until Tender

Reduce the heat to low, cover, and let simmer for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked.

Serve

Remove bay leaves before serving. Ladle the stew into bowls, garnish with chopped parsley, and enjoy!

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