Description
A hearty and comforting beef and vegetable stew made with tender chunks of beef, potatoes, carrots, and peas simmered in a rich, savory broth. Perfect for chilly days and even better the next day.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 3 large carrots, peeled and sliced
- 3 medium Yukon Gold potatoes, diced
- 1 cup frozen green peas
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1½ teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 bay leaves
- Fresh parsley, chopped (for garnish)
Instructions
- Set a large Dutch oven over medium-high heat and add olive oil until shimmering.
- Toss beef with flour, salt, and pepper. Brown in batches, setting aside once golden.
- In the same pot, sauté onion and garlic until fragrant. Stir in tomato paste and cook for 1 minute.
- Return beef to the pot, add carrots, potatoes, thyme, bay leaves, and pour in the broth. Stir well.
- Bring to a boil, then reduce to a simmer. Cover and cook for 2 hours, stirring occasionally.
- Add peas during the last 10 minutes of cooking. Remove bay leaves. Adjust seasoning if needed.
- Ladle into bowls, garnish with parsley, and serve hot.
Notes
- For a gluten-free version, skip the flour and use a cornstarch slurry at the end to thicken.
- This stew gets even better the next day as flavors continue to develop.
- Store in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 425
- Sugar: 6g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 95mg
Keywords: beef stew, vegetable stew, cozy dinner, hearty stew, one pot meal