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Beef Stew

Beef Stew Recipe

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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 2½ lbs beef chuck roast cut into 2-inch chunks
  • 2 tbsp olive oil
  • 2 sweet onions chopped
  • 3 medium carrots peeled and chopped
  • 2 stalks celery chopped
  • 3 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 3 cups low-sodium beef broth
  • 2 cups water
  • 1 tbsp Worcestershire sauce
  • 2 beef bouillon cubes
  • 2 –3 tbsp tomato paste
  • 2 bay leaves
  • 3 sprigs fresh thyme or 1 tsp dried
  • 2 large potatoes or 1 lb baby potatoes, diced
  • ½ cup frozen peas
  • Salt and black pepper to taste

Method
 

  1. Heat oil in a large Dutch oven. Pat beef dry, season with salt/pepper, brown all sides.
  2. Remove beef, add onions, carrots, celery. Sauté 5 mins. Add garlic, cook 1 min.
  3. Sprinkle in flour, stir 1 min. Whisk in broth until flour dissolves.
  4. Add water, Worcestershire, bouillon, tomato paste, bay leaves, and thyme.
  5. Return beef, simmer covered 2 hours. Add potatoes, simmer uncovered 25 mins.
  6. Add peas last 5 mins. Remove bay leaves/thyme, adjust seasoning. Serve hot.

Notes

  • Dry beef before browning for maximum flavor!
  • Don’t rush simmer time for tender meat.
  • Use baby potatoes for creamier texture, skip flour for a lighter broth.
  • Leftovers taste even better—stew keeps flavor overnight.