Classic Hearty Beef Stew Recipe
Tender beef chunks, hearty vegetables, and a rich, flavorful broth come together in this easy, classic one-pot stew — the ultimate cozy comfort meal.
Ingredients
- 2 lbs beef chuck roast cut into cubes
- 2 tbsp olive oil
- 1 large onion chopped
- 3 garlic cloves minced
- 3 carrots peeled and chopped
- 3 potatoes peeled and diced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 4 cups beef broth
- 1 tsp dried thyme
- 1 tsp paprika
- 2 bay leaves
- Salt & pepper to taste
- Optional 1 tbsp cornstarch + 2 tbsp water (for thickening)
- Fresh parsley chopped (for garnish)
Instructions
- Sear the Beef – Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef in batches, browning all sides. Remove and set aside.
- Sauté the Aromatics – Add onion and garlic to the same pot. Cook 2–3 minutes until softened and fragrant.
- Build the Broth – Stir in tomato paste. Return beef to the pot, then add Worcestershire sauce, beef broth, thyme, paprika, bay leaves, salt, and pepper.
- Simmer – Bring to a boil, reduce heat, cover, and simmer for 1½ hours, stirring occasionally.
- Add Veggies – Add carrots and potatoes. Continue cooking for 30 minutes, or until vegetables are tender.
- Finish with Peas – Stir in frozen peas and cook another 5–10 minutes. Thicken with cornstarch slurry if desired.
- Garnish & Serve – Remove bay leaves, garnish with chopped parsley, and serve hot.
Notes
Tips:
- Brown the beef well — it deepens the flavor.
- Use low-sodium broth to control salt levels.
- Let the stew rest for 10 minutes before serving for a richer taste.
Variations:
- Slow Cooker: Combine all ingredients and cook on low for 8 hours.
- With Red Wine: Replace 1 cup of broth with red wine for a deeper flavor.
- Gluten-Free: Use cornstarch instead of flour for thickening.
- Veggie Boost: Add mushrooms, celery, or parsnips.