Classic Beef Stew with Potatoes and Vegetables 🍲

Introduction

Classic Beef Stew is the ultimate comfort food—slow-simmered, hearty, and deeply satisfying. Tender chunks of beef are gently cooked in a rich brown gravy alongside potatoes, carrots, peas, and onions, creating a complete one-pot meal that warms you from the inside out. This homestyle stew is simple, rustic, and perfect for family dinners, cold evenings, or make-ahead meals.

Ingredients

• 2½ lbs beef chuck, cut into large chunks
• 3 tablespoons olive oil
• Salt and black pepper, to taste
• 2 tablespoons all-purpose flour
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 4 medium potatoes, peeled and cubed
• 3 carrots, sliced
• 1 cup green peas (fresh or frozen)
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Season and coat beef:
   Pat beef dry and season generously with salt and pepper. Toss lightly with flour.
2. Brown the beef:
   Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Brown beef in batches until well seared on all sides. Remove and set aside.
3. Sauté aromatics:
   In the same pot, add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 30 seconds.
4. Build the gravy:
   Stir in tomato paste and cook for 1 minute. Slowly add beef broth while scraping up browned bits from the bottom of the pot.
5. Simmer:
   Return beef to the pot. Add Worcestershire sauce, thyme, rosemary, and bay leaves. Bring to a gentle boil, then reduce heat, cover, and simmer for 1 hour.
6. Add vegetables:
   Add potatoes and carrots. Cover and simmer for another 30–40 minutes, until beef is fork-tender and vegetables are cooked through.
7. Finish:
   Stir in peas and simmer uncovered for 5 minutes. Remove bay leaves and adjust seasoning.
8. Serve:
   Garnish with fresh parsley and serve hot.

Tips for the Best Beef Stew

• Use chuck roast for the most tender results
• Brown the meat well for deeper flavor
• Cut vegetables into large chunks so they hold their shape
• Simmer gently—never boil—to keep the beef tender

Serving Suggestions

• Crusty bread or dinner rolls
• Buttered rice or egg noodles
• Simple green salad on the side

FAQs

Q1: Can I make this beef stew in a slow cooker?
Yes. Brown the beef first, then cook on LOW for 7–8 hours or HIGH for 4–5 hours.

Q2: How do I thicken beef stew?
Simmer uncovered, or add a slurry of 1 tablespoon flour mixed with water.

Q3: Can I add other vegetables?
Absolutely—celery, parsnips, or mushrooms work very well.