Description
Hearty, comforting, and rich, this beef stew is filled with tender chunks of beef, soft vegetables, and a deeply flavorful broth that brings warmth to any meal.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into 1.5-inch cubes
- 1 large yellow onion, diced
- 3 large carrots, peeled and sliced
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- 4 medium red potatoes, quartered
- 1 cup frozen peas
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour
Instructions
- Heat a large Dutch oven over medium-high heat and add olive oil.
- Toss beef cubes with flour, salt, and pepper. Brown in batches on all sides. Remove and set aside.
- In the same pot, add more oil if needed. Sauté onions, garlic, carrots, and celery until softened. Stir in tomato paste and cook for 2 minutes.
- Return beef to the pot. Add broth, Worcestershire sauce, thyme, and bay leaves. Stir and bring to a boil.
- Reduce heat, cover, and simmer for 1.5 hours. Add potatoes and cook uncovered for 30–40 minutes until beef is tender and potatoes are cooked.
- Stir in peas during the last 5 minutes of cooking. Adjust seasoning.
- Serve hot with garnish if desired.
Notes
- Browning the beef adds extra flavor—don’t skip this step.
- Let the stew rest for a few minutes before serving to deepen the flavor.
- For a thicker stew, simmer uncovered during the last 20 minutes.
- Add a splash of balsamic vinegar or lemon juice for brightness.