Classic Beef Stew

Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6

Ingredients

• 2 pounds (900 g) beef stew meat or chuck roast, cut into 1½-inch cubes
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 3 large carrots, peeled and sliced
• 3 medium potatoes, peeled and cubed
• 2 celery stalks, sliced
• 1 cup frozen peas
• 2 bay leaves
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions

1. Pat the beef dry with paper towels. Toss it with the flour, salt, pepper, and paprika.
2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
3. Brown the beef in batches for 3–4 minutes per side. Remove and set aside.
4. In the same pot, cook the onion for 3–4 minutes until softened. Add the garlic and cook for 30 seconds.
5. Stir in the tomato paste and cook for 1 minute.
6. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.
7. Return the beef to the pot and add the thyme, rosemary, and bay leaves.
8. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 1½ hours, stirring occasionally.
9. Add the carrots, potatoes, and celery. Continue cooking for 30–40 minutes, or until the vegetables are tender and the beef is fork-tender.
10. Stir in the frozen peas during the last 5 minutes of cooking.
11. Remove the bay leaves, garnish with fresh parsley, and serve hot.

Serving Suggestions

• Crusty bread or dinner rolls
• Creamy mashed potatoes
• Buttered egg noodles
• Steamed green beans
• Simple garden salad

Tips

• Chuck roast is the best cut for rich, tender beef stew.
• For deeper flavor, add ½ cup (120 ml) red wine with the beef broth.
• If the stew is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in during the last 5 minutes of cooking.
• Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. The flavor often improves the next day.