Classic Beef Stew
A hearty and comforting dish, perfect for chilly evenings, filled with tender beef, vegetables, and rich flavors that warm the soul.
Ingredients
Main Ingredients
- 2 lb beef chuck cut into cubes
- 2 tbsp oil
- 1 onion diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp flour
- 4 cups beef broth
- 4 carrots chopped
- 4 baby potatoes halved
- 1 cup peas
- 1 tsp salt Optional
- 1 tsp pepper
- 1 leaf bay leaf
Instructions
Cooking
- Heat the oil in a large Dutch oven over medium-high heat.
- Add the beef cubes and brown on all sides.
- Remove the beef and add the diced onion, celery, and minced garlic to the pot.
- Sauté until softened, then stir in the tomato paste and cook for another minute.
- Sprinkle in the flour and mix well.
- Pour in the beef broth while stirring, then return the beef to the pot along with the bay leaf, salt, and pepper.
- Cover and simmer for 1 hour.
- After an hour, add the chopped carrots and halved baby potatoes and simmer for another 45 minutes.
- Add the peas and cook for an additional 5 minutes.
- Adjust seasoning and remove the bay leaf before serving.
Notes
Serve with crusty bread or fluffy mashed potatoes. Store leftovers in airtight containers for up to 5 days in the fridge or freeze for up to 3 months. For variations, try adding seasonal vegetables or substituting beef with ground turkey.