Tender beef, hearty vegetables, and rich, savory gravy make this classic beef stew pure comfort in a bowl! 🥕🥔❤️
Ingredients:
🥩 For the Stew:
- 2 lbs beef chuck, cut into 1½-inch cubes
- 3 tbsp all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup water
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
🥕 Vegetables:
- 4 large carrots, peeled and sliced
- 4 medium potatoes, peeled and cut into chunks
- 2 celery stalks, sliced
- 1 cup frozen peas
Instructions:
- In a large bowl, combine the beef cubes with flour, salt, and black pepper. Toss until evenly coated.
- Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Brown the beef in batches for 2–3 minutes per side. Transfer the browned beef to a plate.
- Add the onion to the same pot and cook for 3–4 minutes until softened. Add the garlic and cook for another 30 seconds.
- Stir in the tomato paste and cook for about 1 minute.
- Slowly pour in the beef broth and water, scraping the browned bits from the bottom of the pot.
- Return the beef to the pot. Add the Worcestershire sauce, thyme, rosemary, and bay leaves.
- Bring to a gentle boil, then reduce the heat to low. Cover and simmer for about 1½ hours.
- Add the carrots, potatoes, and celery. Cover and continue cooking for 30–40 minutes, or until the beef and vegetables are tender.
- Stir in the frozen peas during the last 5 minutes of cooking.
- Remove the bay leaves, taste, and adjust the salt and pepper.
🥖 Serve hot with crusty bread, biscuits, or dinner rolls and enjoy!
Servings: 6–8
Prep Time: 20 minutes
Cook Time: About 2½ hours
Total Time: About 3 hours