Description
A hearty and comforting beef stew that simmers to perfection, filled with tender beef, soft vegetables, and a rich broth. Perfect for chilly days and great as leftovers.
Ingredients
Scale
- 2 pounds beef chuck cut into 1 to 1.5 inch pieces
- Salt and black pepper
- 1.5 to 2 tablespoons all purpose flour for coating
- 2 tablespoons oil for browning
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 cups beef broth, plus a splash more if needed
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 to 5 carrots, peeled and cut into chunks
- 4 medium potatoes, peeled or unpeeled and chunked
- 2 stalks celery, sliced (optional)
- 3/4 cup frozen peas, added at the end
Instructions
- Brown the beef: Pat the beef dry, season it with salt and pepper, and toss with flour. Heat oil in a pot and brown the beef in batches. Move browned pieces to a plate.
- Build the flavor base: In the same pot, add chopped onion and cook until softened. Stir in garlic and cook briefly. Add tomato paste and cook until it darkens.
- Simmer until tender: Pour in beef broth, add Worcestershire, thyme, bay leaf, and browned beef. Bring to a simmer, cover, and cook gently for 60 to 75 minutes, stirring occasionally.
- Add vegetables: Stir in carrots, potatoes, and optional celery. Simmer uncovered for 30 to 40 minutes until vegetables are tender, then add peas for the last 5 minutes. Adjust seasoning if necessary.
Notes
Brown the meat in batches for deeper flavor and keep the simmer gentle to avoid toughening the meat.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg