Braised Beef Stew with Fresh Thyme
Beef stew is a classic. Many of you have grown up on this inexpensive dish and there are so many versions. My version is light with a savory broth, you cannot deny going back for seconds! When we were little, my sisters and I always used a fork to mash the soft potatoes to create a little thickness to the stew. I fondly remember my dad eating his bowl bread & butter.
I can’t tell you how many times I’ve made this since the cool weather has come in and even before! Not only is this dish warm and soothing but it is unbelievably easy to make, a dutch oven does all the work!
Now if you do not own a dutch oven, I definitely recommend investing in one. However, this recipe will also work in a normal stock pot or even in a crock pot. I typically simmer mine for 1-2 hours depending on how braised you like your beef. I always prefer a brothier stew and if you’re short for time, 1 hour in a dutch oven will suffice.
I know this time of year can be a busy one, so this simplified beef stew is perfect to add to your weekly dinner menu or even to impress some family members during the holidays. The addition of fresh thyme in this dish makes for elevated flavor and richness.
I hope you enjoy and happy holidays to everyone!
- Beef cubes for stew
- 1 medium yellow onion roughly diced
- 3 stalks of celery chopped
- 3 peeled carrots & cut
- 4-5 washed red bliss potatoes cut into cubes
- 11/2 cartons of beef stock
- salt & pepper to taste
- 3-4 dashes of worcestershire
- 1/2 cup red or white wine (optional)
- 2 sprigs fresh thyme
- 2 bay leaves
- olive oil
- Heat your dutch oven or pot on the stove. Add olive oil and beef cubes. Season beef with salt & pepper. If you prefer a thicker stew dredge beef in seasoned flour first.
- Brown beef but do not cook through. Remove beef from pot and set aside. You will notice browning on your pan, this is good flavor! Add a little more olive oil and your onions, celery & carrots. Cook until slightly softened and add potatoes & beef. If you are using wine add first and allow it to cook down slightly. Then pour in your broth, Worcestershire, bay leaves and fresh thyme. Stir and bring to a boil. Turn the heat down and cover. Simmer on low for 1-2 hours periodically stirring.
