Hearty beef stew with tender chunks of chuck and creamy red potatoes in a savory broth — a one-pot comfort meal that truly melts in your mouth.

2½ lbs beef chuck or stewing beef, cut into 1‑inch chunks

Salt and black pepper, to taste

3 tablespoons all-purpose flour

2 tablespoons cooking oil

1 large onion, chopped

3 cloves garlic, minced

3 carrots, sliced

4–5 red potatoes, halved

2 ribs celery, chopped

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 bay leaf

4 cups beef broth

Fresh parsley for garnish

1. Season beef with salt and pepper and coat in flour.

2. Heat oil and brown beef in batches; remove and set aside.

3. In same pot, sauté onion, garlic, and celery until softened.

4. Stir in tomato paste and Worcestershire sauce; cook 1–2 minutes.

5. Return beef to pot. Add carrots, red potatoes, thyme, and bay leaf.

6. Pour in beef broth to cover; stir gently.

7. Bring to boil, then reduce to low. Cover and simmer 1½–2 hours.

8. Uncover to reduce if needed. Remove bay leaf.

9. Taste, season, and garnish with fresh parsley.

Cut potatoes evenly so they don’t overcook.

Simmer slowly — don’t rush the tenderness.

Freeze leftovers up to 3 months; reheat gently with broth.

Keywords: beef stew, red potatoes, hearty dinner, one-pot meal