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Classic Beef Stew

A hearty and comforting beef stew with tender chunks of beef, vibrant vegetables, and rich broth that feeds the whole family
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Prep Time 20 minutes
Cook Time 2 minutes
Servings: 6
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2 pounds beef chuck roast, cut into 2-inch chunks
  • 3 tablespoons olive oil
  • 1 large onion, diced
  • 3 carrots, cut into 1-inch pieces
  • 3 celery stalks, chopped
  • 4 medium potatoes, cubed
  • 3 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 1/4 cup all-purpose flour
  • 4 cups beef broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • salt and pepper to taste
  • 1 cup frozen peas

Method
 

  1. Pat beef chunks dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef on all sides, about 8 minutes total. Remove beef and set aside.
  2. In the same pot, add diced onion, carrots, and celery. Cook for 5 minutes until onion becomes translucent and vegetables start to soften. Add garlic and tomato paste, stirring constantly for 1 minute until fragrant.
  3. Sprinkle flour over vegetables and stir to coat evenly. Slowly pour in beef broth while stirring to prevent lumps. Return beef to the pot along with bay leaves and thyme. Bring to a boil, then reduce heat to low and simmer covered for 1 hour 30 minutes.
  4. Add cubed potatoes and continue simmering for 30 minutes until beef is fork-tender and potatoes are cooked through. Stir in frozen peas during the last 5 minutes. Remove bay leaves before serving.

Notes

Budget-friendly substitutions include using beef stew meat instead of chuck roast, frozen mixed vegetables for fresh ones, or vegetable broth for lighter flavor. Prep vegetables the night before for time-saving. Works beautifully in a slow cooker (6-8 hours on low, 3-4 hours on high). Store in refrigerator for up to 4 days or freeze for up to 3 months. Don't skip browning the beef for flavor depth. Add potatoes only in last 30 minutes to prevent them from falling apart.