Description
This Easy Beef Stew Recipe is the ultimate one-pot comfort meal. Loaded with tender beef, hearty vegetables, and a rich savory broth, it’s perfect for cold nights and busy days.
Ingredients
2 pounds beef chuck roast, cut into 1½-inch cubes
¼ cup all-purpose flour
Salt and pepper, to taste
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
3 carrots, chopped
2 celery ribs, chopped
3 medium potatoes, peeled and cubed
2 tablespoons tomato paste
4 cups beef broth (low-sodium)
2 bay leaves
1 teaspoon dried thyme (or 1 tablespoon fresh)
1 tablespoon Worcestershire sauce
1 cup frozen green peas
Optional: 1 cup dry red wine
Optional: chopped fresh parsley for garnish
Instructions
1. Pat beef dry with paper towels and coat with flour, salt, and pepper.
2. Heat oil in a large pot over medium-high heat. Brown the beef in batches, setting browned pieces aside.
3. Reduce heat to medium. Add onions and cook until softened, then stir in garlic and tomato paste.
4. Deglaze the pot with a splash of broth or wine, scraping up browned bits.
5. Add remaining broth, Worcestershire sauce, thyme, and bay leaves. Stir to combine.
6. Return beef to pot and add carrots, celery, and potatoes. Simmer covered on low for 2 hours.
7. Add peas during the last 10 minutes. Remove bay leaves, adjust seasoning, and serve hot.
Notes
For extra richness, substitute 1 cup of broth with red wine.
Letting the stew rest for 10–15 minutes before serving enhances its texture and flavor.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 5g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 85mg