As the days grow cooler, there’s nothing quite like a homemade beef stew. Whether you’re cooking for your family or prepping meals for the week, beef stew is a timeless favorite that’s both satisfying and simple to make.

It reminds me so much of my childhood. I love topping it with fresh grated horseradish for an extra kick to cut the richness.

Ingredients:

2 lbs beef chuck, cut into 1-inch cubes

2 tbsp vegetable oil

1 large onion, chopped

3 cloves garlic, minced

4 cups beef broth

2 tbsp tomato paste

1 tsp dried thyme

1 tsp dried rosemary

2 bay leaves

4 carrots, peeled and sliced into rounds

3 yellow potatoes, peeled and cubed

Salt and pepper, to taste

3 tbsp flour

2 tbsp Worcestershire sauce

McCormick’s Beef Stew seasoning packet (for additional flavor)

Fresh grated horseradish and crusty bread for serving

Coat your beef cubes in salt, pepper, and flour. This will ensure a nice sear on the outside. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes in batches, don’t overcrowd the pan. This is just to get a nice sear on the outside so do not worry about cooking your meat all the way through. Remove and set aside.

In the same pot, add chopped onion and cook until translucent. Stir in garlic and tomato paste, cooking for another minute until fragrant.

Pour in Worcestershire sauce and your beef broth, and scrape up any browned bits from the bottom. Add thyme, rosemary, bay leaves, seasoning packet,  browned beef, carrots, and potatoes. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, until the beef is tender.

Remove bay leaves, taste, and adjust seasoning with salt and pepper. Serve hot with horseradish, and crusty bread or over mashed potatoes. Enjoy!