Description
A comforting, rich beef stew that’s packed with tender meat, hearty vegetables, and deep savory flavor. Perfect for chilly evenings or when you need a warm, satisfying meal.
Ingredients
2 pounds beef chuck roast, cut into bite-sized cubes
2 tablespoons flour
2 tablespoons olive oil
1 yellow onion, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
4 cups beef broth
4 carrots, chopped
1 pound baby potatoes
1 cup green peas
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
4 sprigs fresh thyme
2 tablespoons fresh parsley, chopped
Instructions
- Season beef with salt and pepper, then coat with flour.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches and set aside.
- Add onions to the pot and sauté until translucent. Stir in garlic and tomato paste; cook 2 minutes.
- Return beef to pot. Pour in beef broth and scrape bottom of the pot.
- Add thyme, carrots, and potatoes. Simmer covered on low for 1.5 to 2 hours.
- Add peas and parsley during the last 10 minutes of cooking. Adjust seasoning.
- Let stew rest a few minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner