Description
A rich, comforting Classic Beef Stew made with tender chunks of beef, hearty vegetables, and a deeply savory broth. Perfect for chilly nights or weekend family dinners.
Ingredients
- Chuck Roast: 2 pounds, cut into 1.5-inch cubes
- Salt & Pepper: To season the beef
- Olive Oil: 2 tablespoons
- Yellow Onion: 1 large, chopped
- Garlic: 4 cloves, minced
- Tomato Paste: 2 tablespoons
- Beef Broth: 4 cups
- Red Potatoes: 4 medium, cubed
- Carrots: 4 large, sliced thick
- Celery: 3 stalks, chopped
- Bay Leaves: 2 leaves
- Fresh Thyme: 4 sprigs or 1 teaspoon dried
- Flour: 2 tablespoons
- Frozen Peas: 1 cup
Instructions
- Preheat Your Equipment: Heat a large Dutch oven over medium-high heat.
- Combine Ingredients: Season beef with salt and pepper. Brown in olive oil in batches. Set aside.
- Prepare Your Cooking Vessel: Sauté onions and garlic in the same pot, then stir in tomato paste and cook for 1-2 minutes.
- Assemble the Dish: Add beef back in along with broth, bay leaves, and thyme. Simmer covered for 1.5 hours.
- Cook to Perfection: Add potatoes, carrots, and celery. Simmer uncovered 45 minutes more.
- Finishing Touches: Stir in flour slurry and peas. Cook 5–10 minutes until thickened.
- Serve and Enjoy: Remove bay leaves and thyme stems. Serve hot with crusty bread.
Notes
- Use a good quality broth for richer flavor.
- Brown the beef well for the best depth of taste.
- Add peas last to preserve their color and texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 95mg
Keywords: classic beef stew, hearty stew, comfort food, beef and vegetable stew