Description
A comforting, slow-simmered classic that delivers melt-in-your-mouth beef and tender garden vegetables in a rich, savory broth. Perfect for chilly evenings, this hearty one-pot meal is designed for busy families looking for a wholesome dinner that is both stress-free to prepare and deeply satisfying. Serve with a side of warm crusty bread to soak up every drop of the flavorful gravy.
Ingredients
2 lbs beef chuck, cut into 1-inch cubes
2 tbsp vegetable oil
1 large onion, chopped
3 cloves garlic, minced
4 cups low-sodium beef broth
1 cup water
3 large carrots, peeled and chunked
3 large potatoes, peeled and cubed
1/2 cup frozen peas
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried parsley
1 bay leaf
1/4 cup all-purpose flour
Instructions
Coat the beef cubes in flour, shaking off the excess.
Heat vegetable oil in a large pot over medium-high heat and brown the beef on all sides.
Remove the beef and set aside; add the onions to the pot and sauté until translucent.
Add the minced garlic and tomato paste, cooking for one minute until fragrant.
Return the beef to the pot and add the beef broth, water, thyme, parsley, and bay leaf.
Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours until the beef is tender.
Add the carrots and potatoes, and continue simmering for another 30-45 minutes until vegetables are soft.
Stir in the frozen peas during the last 5 minutes of cooking.
Remove the bay leaf and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often improve the next day as they meld together. If the stew is too thin, create a slurry with equal parts flour and water to thicken to your desired consistency.
- Prep Time: 20
- Cook Time: 150
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: American