Description

This hearty and comforting beef stew is packed with tender chunks of beef, potatoes, carrots, onions, and peas, all simmered in a flavorful broth. It’s the perfect meal for a chilly day, with rich flavors that develop as the stew cooks low and slow.

Ingredients

2 lbs beef stew meat (such as chuck roast), cut into 1-inch cubes
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
4 cups beef broth
2 cups water
2 tablespoons tomato paste
1 teaspoon dried thyme
2 bay leaves
Salt and black pepper to taste
4 large carrots, peeled and cut into 1-inch pieces
4 medium potatoes, peeled and cut into 1-inch cubes
1 cup frozen peas (optional)
1 tablespoon cornstarch (optional, for thickening)

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Instructions

Brown the Beef:
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat in batches, browning the pieces on all sides (about 5-7 minutes). Transfer the browned beef to a plate and set aside.
Cook the Aromatics:
- In the same pot, add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
Make the Stew Base:
- Stir in the tomato paste, dried thyme, bay leaves, salt, and pepper. Cook for 2-3 minutes, allowing the tomato paste to caramelize slightly.
- Add the beef broth and water to the pot, scraping up any browned bits from the bottom of the pot. Return the browned beef to the pot.
Simmer the Stew:
- Bring the mixture to a boil, then reduce the heat to low. Cover and let the stew simmer for 1 1/2 to 2 hours, or until the beef is tender.
Add the Vegetables:
- Add the carrots and potatoes to the pot, and continue to simmer, uncovered, for an additional 30-40 minutes, or until the vegetables are tender.
Finish the Stew:
- If you want a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir the mixture into the stew. Let it cook for 5 more minutes until thickened.
- Stir in the frozen peas (if using) and cook for another 5 minutes, just until heated through.
Serve:
- Taste the stew and adjust the seasoning with more salt and pepper, if needed.
- Serve the beef stew hot, garnished with fresh parsley if desired.

Notes

You can substitute the beef stew meat with other cuts like brisket or round, but chuck roast is often preferred for its tenderness.
Feel free to add other vegetables like parsnips or turnips for extra flavor.
For a richer stew, you can add a splash of red wine along with the broth.