Go Back
Bowl of hearty beef stew with tender beef, potatoes, carrots and peas in a rich brown gravy

Hearty Beef Stew

A classic stovetop beef stew with chuck roast, potatoes, carrots and peas simmered in a rich broth until fork-tender.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 pounds beef chuck roast cut into 1½-inch cubes
  • 1 teaspoon salt plus more to taste
  • ½ teaspoon black pepper
  • 3 tablespoons all-purpose flour
  • 2 tablespoons vegetable or olive oil divided
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 4 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1½ pounds Yukon Gold potatoes cut into 1-inch chunks
  • 4 carrots peeled and cut into 1-inch pieces
  • 2 stalks celery sliced
  • 1 cup frozen peas

Method
 

  1. Pat the beef dry with paper towels. Toss it with the salt, pepper and flour until coated.
  2. Heat 1 tablespoon of the oil in a Dutch oven or large heavy pot over medium-high heat. Brown half of the beef for 2–3 minutes per side, then move it to a plate. Repeat with the remaining oil and beef.
  3. Reduce the heat to medium. Add the onion and cook for 4–5 minutes, scraping up the browned bits from the bottom of the pot. Stir in the garlic and tomato paste and cook for 1 minute.
  4. Add the broth, Worcestershire sauce, thyme and bay leaves. Return the beef and any juices to the pot. Bring to a boil, then reduce the heat to low, cover and simmer for 1 hour.
  5. Add the potatoes, carrots and celery. Cover and simmer for 40–45 minutes, until the beef and vegetables are tender.
  6. Stir in the peas and cook for 2–3 minutes. Remove the bay leaves and season with salt and pepper.

Notes

  • Chuck roast is the cut to use. Lean cuts turn tough and dry in a stew.
  • Brown the beef in two batches. Crowding the pot steams the meat and you lose the browned flavor.
  • For a thicker stew, mash a few potato chunks into the broth or simmer uncovered for the last 10 minutes.
  • Slow cooker: brown the beef and onion as directed, then cook everything except the peas on low for 8 hours or high for 4–5 hours.