Beef Stew

A hearty, comforting beef stew made with tender beef, potatoes, carrots, celery, and a rich savory broth. Perfect for cozy dinners and make-ahead meals.

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Prep Time 20

Cook Time 2 30

Total Time 2 50

Course Main Course

Cuisine American

Servings

Ingredients

For the stew:

2 pounds beef chuck cut into 1 1/2-inch cubes
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
3 tablespoons all-purpose flour
2 tablespoons olive oil
1 large yellow onion chopped
3 carrots peeled and sliced into thick rounds
3 celery stalks chopped
4 garlic cloves minced
2 tablespoons tomato paste
4 cups beef broth
1 1/2 cups water
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
1 pound Yukon Gold potatoes cut into chunks
1 cup frozen peas
2 tablespoons chopped fresh parsley

Optional add-ins:

1/2 cup mushrooms sliced
1/2 cup red wine
1 teaspoon balsamic vinegar for extra depth

Instructions

Pat the beef dry, then toss it with salt, pepper, and flour until lightly coated.
Heat olive oil in a large Dutch oven over medium-high heat and brown the beef in batches. Transfer it to a plate.
Add the onion, carrots, and celery to the pot and cook until softened. Stir in the garlic and tomato paste and cook for 1 minute.
Pour in the beef broth, water, Worcestershire sauce, thyme, rosemary, and bay leaves. Scrape up the browned bits from the bottom.
Return the beef to the pot, bring to a simmer, cover, and cook on low until the beef is tender.
Stir in the potatoes and continue simmering until the potatoes are soft.
Add the peas and fresh parsley during the last few minutes of cooking. Remove the bay leaves before serving.

Notes

Store leftovers in the fridge for up to 4 days

Freeze cooled stew in airtight containers for up to 3 months

Add red wine or mushrooms for a deeper flavor

For a thicker stew, simmer uncovered for the last 10 to 15 minutes