Beef Stew with Crusty Bread
Beef Stew with Crusty Bread is a warm, simple meal that fills the house with cozy smells, perfect for cold nights.
Ingredients
Main Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes Use any stew beef or chuck.
- 4 cups beef broth You can use red wine in place of some broth for deeper flavor.
- 2 tablespoons olive oil
- 1 onion, chopped Cut vegetables to even sizes so they cook evenly.
- 3 carrots, sliced
- 3 potatoes, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- Salt and pepper to taste
- Crusty bread for serving A firm, crusty loaf is best so it holds the broth.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the beef cubes and brown on all sides.
- Remove the beef and set aside. In the same pot, add the onion and cook until soft.
- Add garlic, carrots, and potatoes, and cook for another 5 minutes.
- Return the beef to the pot and pour in the beef broth.
- Stir in thyme, bay leaf, salt, and pepper.
- Bring to a simmer, cover, and cook for about 2 hours, or until the beef is tender.
Serving
- Serve Beef Stew with Crusty Bread in deep bowls so the bread can soak up the broth.
Notes
Cool the stew to room temperature before storing to keep it safe. Store in airtight containers in the fridge for up to 4 days, or freeze for up to 3 months. Brown the beef well for more flavor. Simmer gently; high heat can make meat tough. For a different note, try a fruit or sweet twist like a slow-cooker cranberry beef stew idea in another recipe.