Description

Tender chunks of beef simmered low and slow with vegetables in a rich, savory broth—comfort food at its finest.

Ingredients

Scale

2 lbs beef chuck, cut into 1.5-inch cubes
2 tsp kosher salt
1 tsp freshly ground black pepper
1/4 cup all-purpose flour
3 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
2 tbsp tomato paste
4 cups beef broth
1 tbsp Worcestershire sauce
1 tsp dried thyme
2 bay leaves
1 lb Yukon Gold potatoes, cut into 1-inch chunks
4 large carrots, peeled and cut into 1-inch pieces
2 celery stalks, sliced 1/2-inch thick
1 cup frozen peas
2 tbsp chopped fresh parsley, for garnish

Instructions

Pat the beef cubes dry with paper towels and season with kosher salt and black pepper. In a shallow dish, dredge the beef in flour, shaking off any excess. This helps create a golden crust and thickens the stew.
Heat olive oil in a Dutch oven over medium-high heat until shimmering. Working in batches, sear the beef on all sides until deeply browned, about 3-4 minutes per batch. Transfer the browned beef to a plate and set aside.
Reduce the heat to medium and add the diced onion to the pot. Cook, scraping up any browned bits, until the onion is soft and translucent, about 5 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
Stir in the tomato paste and cook for 1 minute to deepen its flavor. Pour in the beef broth and Worcestershire sauce, then add the dried thyme and bay leaves. Return the seared beef to the pot along with any accumulated juices.
Bring the liquid to a simmer, then reduce the heat to low, cover, and cook at a gentle simmer for 1.5 hours, stirring occasionally. The beef should be fork-tender but not falling apart.
Add the potatoes, carrots, and celery to the pot. Continue to simmer, covered, for another 30-40 minutes, until the vegetables are tender when pierced with a knife.
Stir in the frozen peas and cook for 5 minutes until heated through. Remove and discard the bay leaves. Taste and adjust seasoning with additional salt and pepper if needed.
Ladle the stew into bowls, garnish with fresh parsley, and serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. For freezing, cool completely and freeze in freezer-safe containers for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stovetop over medium-low heat until bubbling, or microwave covered in 1-minute intervals. If stew is too thick, add a splash of beef broth.

Nutrition

Calories: 849
Sugar: 10g
Sodium: 1930mg
Unsaturated Fat: 14g
Carbohydrates: 35g
Fiber: 7g
Protein: 71g
Cholesterol: 205mg

Keywords: beef stew, Dutch oven beef stew, Pioneer Woman beef stew, hearty beef stew, classic beef stew, stovetop beef stew, beef and vegetables, comfort food, winter stew, one-pot meal