Classic Beef and Vegetable Stew

★ 4.3 · Medium

A hearty, old-fashioned stovetop stew loaded with tender beef chunks, carrots, potatoes, and peas in a thick, savory broth -- the definition of cozy comfort food.

20 minPrep Time

150 minCook Time

170 minTotal Time

6 servingsYield

Why You'll Love This

Thick, hearty one-pot stovetop stew
Naturally thickened with a light flour coating
Classic cold-weather comfort food

Ingredients

2.5 lbbeef chuck, cut into 1.5-inch cubes
1/3 cupall-purpose flour
1.5 teaspoonskosher salt, divided
1/2 teaspoonblack pepper, divided
3 tablespoonsvegetable oil, divided
1large onion, diced
3 clovesgarlic, minced
2 tablespoonstomato paste
6 cupsbeef broth
1bay leaf
1 teaspoondried thyme
4medium carrots, cut into 1-inch chunks
3medium yukon gold potatoes, cut into 1-inch chunks
2celery stalks, sliced
1 cupfrozen peas

Nutrition (estimated per serving)

460Calories

36gProtein

18gFat

34gCarbs

5gFiber

820mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Toss the beef cubes with 1/3 cup flour, 1 teaspoon salt, and 1/4 teaspoon pepper until evenly coated.
Heat 2 tablespoons vegetable oil in a 6-quart Dutch oven or large heavy pot over medium-high heat.
Sear the floured beef in batches, 3 to 4 minutes per side, until deeply browned; transfer to a plate (do not crowd the pot).
Add the remaining 1 tablespoon oil, then add the diced onion and cook 4 minutes until softened.
Add garlic and cook 30 seconds, then stir in 2 tablespoons tomato paste and cook 1 minute.
Return the beef to the pot and pour in 6 cups beef broth, scraping up any browned bits from the bottom.
Add the bay leaf and dried thyme, and bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally.
Add the carrots, potatoes, and celery, and continue simmering, covered, for 45 minutes to 1 hour, until the beef and vegetables are tender and the beef reaches at least 200F internal temperature for fork-tenderness.
Stir in the frozen peas and cook 3 to 5 minutes more until heated through.
Remove the bay leaf, taste, and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper as needed.
Ladle into bowls and serve hot with crusty bread.
Avoid simmering at a hard boil, which toughens the beef; keep the pot at a gentle simmer throughout for the most tender result.

Tips

Coating the beef in flour before searing helps naturally thicken the stew as it simmers, no separate roux needed.
Adding the potatoes and carrots partway through, rather than at the start, keeps them from turning to mush by the time the beef is tender.