Description
This classic beef stew is a hearty, slow-cooked dish made with tender chunks of beef, potatoes, carrots, and peas in a rich, savory broth. It’s the ultimate comfort food perfect for cold days or cozy gatherings.
Ingredients
2.5 lbs beef chuck roast, cut into 1.5-inch cubes
Salt and black pepper, to taste
3 tbsp olive oil, divided
1 large yellow onion, chopped
4 garlic cloves, minced
3 tbsp tomato paste
0.5 cup red wine (optional)
4 cups beef broth
1 tbsp Worcestershire sauce
1 tsp dried thyme
2 bay leaves
1 tsp paprika
1.5 lbs baby potatoes, halved if large
4 large carrots, peeled and chopped
1 cup frozen peas
2 tbsp flour (optional)
Fresh parsley or thyme, for garnish
Instructions
1. Season beef with salt and pepper. Heat 2 tbsp olive oil in a Dutch oven and sear beef in batches until browned. Set aside.
2. In the same pot, add remaining olive oil. Sauté onion until softened, about 5 minutes. Add garlic and tomato paste, cook 2 minutes.
3. Deglaze with red wine (if using), scraping the bottom. Simmer 2–3 minutes.
4. Add beef broth, Worcestershire, thyme, paprika, and bay leaves. Return beef to pot.
5. Bring to a boil, reduce heat, cover, and simmer 1.5–2 hours until beef is tender.
6. Add potatoes and carrots. Simmer uncovered for 30–40 minutes until vegetables are soft.
7. Stir in frozen peas in the last 5 minutes of cooking. Remove bay leaves.
8. Optional: Mix flour with broth and stir in to thicken stew.
9. Garnish with fresh parsley or thyme and serve hot.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: Approx. 1.5 cups
- Calories: 420
- Sugar: 6g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 95mg
Keywords: beef stew, comfort food, hearty meal