Description

Tender chunks of beef simmered in a rich, savory gravy with carrots, potatoes, and peas. This hearty stew is comfort food at its best, with deep flavor from a long, slow simmer. Perfect for chilly evenings and family gatherings.

Ingredients

Scale

2 lbs beef chuck roast, cut into 1-inch cubes
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tbsp olive oil
1 medium yellow onion, diced (about 1 cup)
3 cloves garlic, minced
2 tbsp tomato paste
2 tbsp all-purpose flour
4 cups low-sodium beef broth
1 cup water
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
4 medium carrots, peeled and cut into 1-inch chunks
1 lb Yukon Gold potatoes, peeled and cut into 1-inch chunks
1 cup frozen peas
2 tbsp chopped fresh parsley, for garnish (optional)

Instructions

Pat the beef cubes dry with paper towels and season evenly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Let sit at room temperature for 15 minutes while you prep the vegetables. This ensures even seasoning and better browning.
Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until the oil shimmers and a drop of water sizzles instantly. Working in batches to avoid crowding, 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 same pot. Cook, scraping up the browned bits with a wooden spoon, until the onion is soft and translucent, about 5 minutes. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
Stir in the tomato paste and cook for 1 minute, stirring constantly, until it darkens slightly and coats the onions. Sprinkle the flour over the mixture and cook for 1-2 minutes, stirring, to eliminate the raw flour taste.
Slowly pour in the beef broth while stirring constantly to prevent lumps. Add the water, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Return the browned beef and any accumulated juices to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
After 1 hour, add the carrots and potatoes. Continue to simmer, covered, for another 45 minutes to 1 hour, or until the beef is fork-tender and the vegetables are easily pierced with a knife. Stir occasionally and check liquid level; if it reduces too much, add up to 1/2 cup more water or broth.
Remove the bay leaves and discard. Stir in the frozen peas and cook for 5 minutes until heated through. Taste and adjust seasoning with additional salt and pepper if needed. The stew should be thick and rich; if too thin, simmer uncovered for 5-10 minutes to reduce.
Ladle the stew into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread or over mashed potatoes. Let leftovers cool completely before storing.

Notes

Storage: Cool stew completely, then transfer to an airtight container. Refrigerate for up to 4 days. Freeze for up to 3 months in a freezer-safe container; thaw overnight in the refrigerator before reheating. Reheating: Warm on the stovetop over medium-low heat, stirring occasionally, until heated through, about 10-15 minutes. Alternatively, microwave in a covered bowl on high for 2-3 minutes, stirring halfway. If stew is too thick after reheating, add a splash of beef broth or water.

Nutrition

Calories: 617
Sugar: 7g
Sodium: 836mg
Unsaturated Fat: 11g
Carbohydrates: 32g
Fiber: 6g
Protein: 47g
Cholesterol: 142mg

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