Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme leaves)
- 2 bay leaves
- 3 carrots, peeled and sliced into 1/2-inch pieces
- 3 potatoes, peeled and cut into 1-inch cubes
- 1 cup frozen peas
- 1/2 cup celery, chopped (optional)
- Salt and pepper, to taste
Instructions
- Prepare the Beef:
- In a large bowl, combine the flour, salt, and pepper. Add the beef cubes and toss until they are well-coated with the flour mixture.
- Brown the Beef:
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. In batches, brown the beef on all sides, transferring the browned beef to a plate once done.
- Sauté the Vegetables:
- In the same pot, add the chopped onion (and celery if using) and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Deglaze and Simmer:
- Add the beef broth to the pot, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Stir in the tomato paste, Worcestershire sauce, thyme, and bay leaves. Return the beef to the pot.
- Cook the Stew:
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender.
- Add Potatoes and Carrots:
- Add the sliced carrots and cubed potatoes to the pot. Cover and simmer for another 30 minutes, or until the vegetables are tender.
- Finish with Peas:
- Add the frozen peas to the stew and cook for an additional 5 minutes. Remove the bay leaves and adjust the seasoning with salt and pepper to taste.
- Serve:
- Serve the beef stew hot, with crusty bread on the side for dipping into the broth.
- Prepare the Beef:
- In a large bowl, combine the flour, salt, and pepper. Add the beef cubes and toss until they are well-coated with the flour mixture.
- Brown the Beef:
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. In batches, brown the beef on all sides, transferring the browned beef to a plate once done.
- Sauté the Vegetables:
- In the same pot, add the chopped onion (and celery if using) and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Deglaze and Simmer:
- Add the beef broth to the pot, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Stir in the tomato paste, Worcestershire sauce, thyme, and bay leaves. Return the beef to the pot.
- Cook the Stew:
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender.
- Add Potatoes and Carrots:
- Add the sliced carrots and cubed potatoes to the pot. Cover and simmer for another 30 minutes, or until the vegetables are tender.
- Finish with Peas:
- Add the frozen peas to the stew and cook for an additional 5 minutes. Remove the bay leaves and adjust the seasoning with salt and pepper to taste.
- Serve:
- Serve the beef stew hot, with crusty bread on the side for dipping into the broth.