Preparation Time: 20 minutes
Cooking Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Servings: 6
Difficulty Level: Easy
Cuisine: American Comfort Food
Ingredients
For the Beef
2 pounds beef chuck roast, cut into 1½-inch cubes
2 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
For the Stew
1 large onion, diced
3 cloves garlic, minced
4 large carrots, peeled and sliced
3 celery stalks, sliced
4 medium potatoes, peeled and cubed
4 cups beef broth
1 cup water
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon paprika
1 cup frozen peas
Fresh parsley for garnish
Equipment Needed
Large Dutch oven or heavy-bottomed pot
Wooden spoon
Sharp knife
Cutting board
Measuring cups and spoons
Instructions
Step 1: Prepare the Beef
In a large mixing bowl, combine the flour, salt, and black pepper. Add the beef cubes and toss until evenly coated. This light coating helps create a flavorful crust and naturally thickens the stew as it cooks.
Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches if necessary, brown the beef on all sides. Avoid overcrowding the pot, as this can cause the meat to steam rather than sear.
Cook each batch for approximately 4–5 minutes until a deep golden-brown crust develops. Transfer the browned beef to a plate and set aside.
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Step 2: Sauté the Vegetables
Reduce the heat to medium. Add the diced onion to the same pot and cook for about 5 minutes until softened and translucent.
Add the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
Next, add the carrots and celery. Cook for 3–4 minutes, allowing the vegetables to absorb some of the flavorful browned bits from the bottom of the pot.
Step 3: Build the Flavor Base
Stir in the tomato paste and cook for 1 minute. This step helps caramelize the tomato paste and enhances its sweetness.
Pour in the beef broth and water while scraping the bottom of the pot with a wooden spoon. This process, known as deglazing, releases all the flavorful browned bits and incorporates them into the broth.
Add Worcestershire sauce, bay leaves, thyme, rosemary, and paprika. Stir well to combine.
Return the browned beef and any accumulated juices to the pot.
Step 4: Slow Simmer
Bring the stew to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and cover with a lid.
Allow the stew to simmer gently for 1 hour and 30 minutes. Stir occasionally to prevent sticking and ensure even cooking.
During this time, the beef becomes tender while the broth develops a rich, concentrated flavor.
Step 5: Add the Potatoes
After 1 hour and 30 minutes, add the cubed potatoes to the pot.
until both the potatoes and beef are fork-tender.
The stew should have thickened slightly and developed a hearty consistency.
Step 6: Finish the Stew
Add the frozen peas during the final 5 minutes of cooking.
Taste the stew and adjust seasoning with additional salt and pepper if desired.
Remove the bay leaves before serving.
Sprinkle freshly chopped parsley over the top for a burst of color and freshness.
Serving Suggestions
Classic Beef Stew is a complete meal on its own, but it pairs beautifully with:
Crusty artisan bread
Homemade dinner rolls
Buttered biscuits
Garlic bread
Simple green salad
