Hearty, delicious, and easy to make, this old-fashioned beef stew is a family favorite. Tender pieces of meat, veggies, and spices are cooked in a yummy broth for this classic recipe that everyone loves.
Beef Stew
comfort food at its finest! Filled with all the goodies – fall apart cubes of beef, tender carrots, potatoes, and sweet peas, all seasoned in an incredibly aromatic, rich broth, this beef stew is incredible! PrepTime20 MINUTES
Cook Time3 HOURS
Total Time3 HOURS 20 MINUTES
Servings: 8
ngredients
- 2 tablespoons extra-virgin olive oil
- 2 1/2 pounds boneless beef chuck , trimmed of hard fat, cut into 2-inch chunks
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 sweet onions , chopped
- 3 medium carrots , peeled and cut into 1/2-inch thick pieces
- 2 stalks celery , cut into 1/2-inch pieces
- 3 cloves garlic , minced
- 3 tablespoons all-purpose flour
- 3 cups low-sodium beef broth
- 2 cups water
- 1 tablespoon Worcestershire sauce
- 2 beef bouillon cubes , crumbled
- 3 tablespoons tomato paste
- 2 bay leaves
- 3 sprigs fresh thyme (or 1 teaspoon dried)
- 2 small potatoes , peeled and cut into 2 1/2-inch cubes
- 1/2 cup frozen peas
Instructions
- Warm oil in a heavy bottomed pot over high heat until very hot.
- Pat beef dry and sprinkle with the salt and pepper.
- Add beef to the pot in batches and brown well all over. Transfer to a plate. Repeat with remaining beef.
- Lower heat to medium. If the pot looks dry, add a touch more oil.
- Stir in the onion, carrots, and celery; saute for 5 minutes until vegetables have softened. Add garlic and cook for 30-60 seconds until fragrant.
- Add flour, and stir for 1 minute to cook off.
- Slowly pour in the beef broth and whisk to combine until the flour dissolves.
- Add in the water, Worcestershire, beef bouillon cubes, and tomato paste; mix well.
- Toss in the bay leaves and thyme.
- Return beef to the pot (including any juices). Liquid level should just cover.
- Cover with lid, adjust heat to medium-low so it’s a gentle simmer. Cook for 2 hours until the beef is tender.
- Add in the potatoes; simmer for another 20-25 minutes (without the lid) until the potatoes and beef are very tender, the sauce has reduced and thickened slightly.
- During the last 5 minutes add in the peas.
- Skim off fat on surface, if desired. Discard bay leaves and thyme.
- Adjust salt and pepper, to taste.
- Ladle into bowls, sprinkle with some fresh chopped parsley and enjoy .
