Creamy Garlic Herb Beef Stew with Baby Potatoes

🥩 Creamy Garlic Herb Beef Stew with Baby Potatoes 🥔🥕

◾️ Ingredients:

👉 2 lbs beef chuck, cut into bite-sized cubes

👉 3 tbsp olive oil

👉 2 tbsp butter

👉 1 large onion, diced

👉 4 cloves garlic, minced

👉 1 ½ lbs baby potatoes, halved

👉 3 carrots, sliced into thick rounds

👉 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 Dutch oven, season beef with salt & pepper, sear until browned, then set aside.

▶️ Sauté Veggies: Add butter, onions, carrots, celery—cook 5 min. Stir in garlic for 1 min.

▶️ Build the Base: Stir in tomato paste & flour. Add Worcestershire sauce, thyme, rosemary, oregano & bay leaves.

▶️ Simmer the Stew: Return beef, add broth, bring to boil, then simmer on low for 1 ½–2 hrs.

▶️ Add Creamy Finish: Add potatoes, cook until tender (25 min). Stir in heavy cream, simmer 5–10 min.

▶️ Serve: Remove bay leaves, garnish with parsley & serve hot with crusty bread.

✅ Prep: 20 min | Cook: 2 hrs 15 min | Total: 2 hrs 35 min

✅ Servings: 6 | 490 kcal each