Thyme and Bay Leaf Beef Stew with Potatoes and Carrots
Tender chuck roast simmered with potatoes, carrots, thyme, and bay leaves in a rich beef broth.
Equipment
- Dutch oven
- Wooden spoon
Ingredients
Main Ingredients
- 32 oz beef chuck roast cut into 1 inch chunks
- 2 tbsp vegetable oil for browning
- 1 medium onion chopped
- 3 cloves garlic minced
- 4 medium carrots sliced
- 3 medium potatoes diced
- 4 cup low sodium beef broth
- 2 bay leaves
- 1 tbsp fresh thyme leaves
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp cornstarch mixed with a little cold water
Instructions
Cooking
- Season. Pat the beef dry and season it with half of the salt and the pepper.
- Brown. Heat the oil in a Dutch oven over medium high heat and brown the beef in two batches, then set it aside.
- Build. Cook the onion 3 to 4 minutes, add the garlic for 30 seconds, then return the beef with the carrots, potatoes, broth, Worcestershire, bay leaves, thyme, and remaining salt.
- Simmer. Bring to a boil, cover, and simmer on low heat about 2 hours until the beef is tender.
- Thicken. Stir in the cornstarch mixture and simmer uncovered 5 minutes, then remove the bay leaves.
Notes
Substitutions: Use flour mixed with cold water in place of the cornstarch.
Tips: Brown the beef in batches and mash a few potatoes against the pot for extra body.
Storage: Refrigerate up to 4 days or freeze up to 3 months.