This beef stew is comfort food at its finest — tender chunks of chuck roast, hearty root vegetables, and a rich, savory broth that warms you from the inside out. It’s the kind of dish you make once and enjoy for days, because leftovers reheat beautifully without losing flavor. Whether ladled over nutty brown rice or paired with purple Japanese potatoes, this stew is satisfying, wholesome, and built to feed both your body and your cravings.

Step 1 Season & Flour the Beef

• In a large bowl, toss beef chunks with salt, pepper, and flour until lightly coated. This helps with browning and thickens the stew later.

Step 2 Sear the Beef

• Heat oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
• Add beef in batches, browning all sides (don’t overcrowd the pot). Remove browned beef and set aside.

Step 3 Caramelize the Onion

• In the same pot, reduce heat to medium. Add chopped onion and cook until golden brown and caramelized, stirring occasionally.
• Stir in minced garlic and tomato paste, cooking for 1–2 minutes until fragrant and slightly darkened.

Step 4 Deglaze & Simmer

• Pour in 2 cups beef broth (or water if you prefer a lighter stew), scraping up browned bits from the bottom of the pot.

Step 5 Add Vegetables & Beef

• Return the browned beef to the pot. Add carrots and potatoes. Stir well to combine.
• Simmer low & slow (1.5–2 hrs)
• Bring to a boil, then reduce to a gentle simmer. Cover and cook for 90–120 minutes, stirring occasionally, until beef is tender and vegetables are soft.

Step 6 Optionally Side Rice & Purple Japanese Potatoes

• Make organic brown rice and on top Purple Japanese Potatoes, goes well with this meal.

Step 7 Taste & Adjust

• Check seasoning before serving. Add more salt and pepper if needed.