🥩🥕 Beef Stew with Vegetables & Potatoes
🍽️ Servings: 6
⏱️ Cook time: ~2 to 2.5 hours (stovetop)
Also great for slow cooker or Dutch oven methods.
🧾 Ingredients:
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2 lbs beef chuck, cut into 1 ½-inch cubes
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Salt and black pepper, to taste
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2–3 tbsp all-purpose flour (for dredging)
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2 tbsp olive oil (plus more as needed)
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1 large onion, chopped
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3 cloves garlic, minced
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1 tbsp tomato paste
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4 cups beef broth (or stock)
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1 cup dry red wine (or extra broth)
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1 tsp Worcestershire sauce
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2 tsp dried thyme
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2 bay leaves
Vegetables:
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3–4 medium carrots, sliced into thick coins
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3–4 medium potatoes, peeled and chopped into chunks
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2 stalks celery, sliced
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1 cup frozen peas (added at end)
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Fresh parsley, for garnish
🔥 Instructions:
1. Prep the beef
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Pat beef dry and season with salt and pepper.
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Lightly dredge in flour to help thicken the stew later.
2. Sear the beef
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In a large pot or Dutch oven, heat oil over medium-high.
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Sear beef in batches until browned on all sides (don’t crowd the pan).
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Remove and set aside.
3. Sauté aromatics
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Lower heat to medium. Add more oil if needed.
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Sauté onion for 4–5 minutes until soft.
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Stir in garlic and tomato paste, cook 1–2 minutes until fragrant.
4. Deglaze
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Pour in red wine (or some broth) and scrape up browned bits.
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Simmer 2–3 minutes.
5. Build the stew
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Return beef to the pot.
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Add beef broth, Worcestershire sauce, thyme, and bay leaves.
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Bring to a boil, then reduce to a gentle simmer.
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Cover and cook for 1 to 1½ hours, until beef starts to become tender.
6. Add vegetables
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Stir in potatoes, carrots, and celery.
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Continue simmering uncovered for another 30–40 minutes, until vegetables and beef are very tender and the stew is thickened.
7. Finish it up
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Stir in frozen peas during the last 5 minutes of cooking.
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Discard bay leaves. Adjust seasoning with more salt and pepper.
8. Serve
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Ladle into bowls and garnish with fresh parsley.
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Delicious with crusty bread or over mashed potatoes.
✅ Tips & Variations:
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Slow cooker: After searing, transfer everything to the slow cooker. Cook on LOW 7–8 hours or HIGH 4–5 hours. Add peas near the end.
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Add-ins: Try parsnips, mushrooms, or turnips for extra variety.
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Gluten-free: Omit the flour or use cornstarch slurry at the end to thicken.
Let me know if you’d like a pressure cooker or instant pot version!