🥩 Creamy Garlic Herb Beef Stew with Baby Potatoes 🥔🥕
A cozy, flavorful beef stew with creamy broth, tender meat, and aromatic herbs — perfect for cold days! ❤️
🔹️ Ingredients:
👉 2 lbs beef chuck, cut into cubes
👉 3 tbsp olive oil
👉 2 tbsp butter
👉 1 large onion, diced
👉 4 cloves garlic, minced
👉 1½ lbs baby potatoes, halved
👉 3 carrots, thickly sliced
👉 3 celery stalks, chopped
👉 4 cups beef broth
👉 1 cup heavy cream
👉 2 tbsp tomato paste
👉 2 tsp Worcestershire sauce
👉 1 tsp dried thyme
👉 1 tsp dried rosemary
👉 1 tsp dried oregano
👉 2 bay leaves
👉 Salt & black pepper, to taste
👉 2 tbsp all-purpose flour
👉 ¼ cup fresh parsley, chopped (for garnish)
🔹️ Directions:
◾️ ▶️ Brown the Beef:
Heat olive oil in a large Dutch oven. Season beef with salt & pepper, sear until browned, then set aside.
◾️ ▶️ Sauté the Veggies:
Add butter, then onions, carrots, and celery. Cook 5 minutes until softened.
Stir in garlic and cook for 1 minute.
◾️ ▶️ Build the Flavor Base:
Stir in tomato paste and flour, cook 1 minute.
Add Worcestershire sauce, thyme, rosemary, oregano, and bay leaves.
◾️ ▶️ Simmer the Stew:
Return beef to the pot, pour in beef broth, bring to a boil.
Reduce heat, cover, and simmer gently for 1½–2 hours until beef is tender.
◾️ ▶️ Add the Creamy Finish:
Add potatoes and cook until tender (about 25 minutes).
Stir in heavy cream and simmer gently for 5–10 minutes more.
◾️ ▶️ Serve:
Remove bay leaves, garnish with parsley, and serve hot with crusty bread 🥖.
✅ Prep Time: 20 min
✅ Cook Time: 2 hrs 15 min
✅ Total Time: 2 hrs 35 min
✅ Servings: 6
✅ Calories: ~490 per serving
🔹️ 4 Chef Tips for the Perfect Stew:
1️⃣ Cut beef into even cubes so it cooks evenly and stays tender.
2️⃣ Don’t skip browning! It builds deep, rich flavor in your stew.
3️⃣ Add the cream at the end to prevent curdling during cooking.
4️⃣ Let it rest for 10 minutes before serving — the flavors will blend beautifully. 😋
