Ingredients
Equipment
Method
- Prepare the beef: Pat the beef chunks thoroughly dry with paper towels. Season with salt and black pepper, then lightly toss with the flour, shaking off any excess.
- Heat the pot: Place a large Dutch oven over medium-high heat. Add the cooking oil and allow it to heat.
- Brown the beef: Add the beef in batches, making sure not to overcrowd the pot. Brown each piece on several sides until deeply golden. Transfer the browned beef to a plate.
- Cook the aromatics: Reduce the heat slightly. Add the diced onion and celery to the same pot and cook until softened. Add the minced garlic and cook for about 30 seconds.
- Add tomato paste: Stir in the tomato paste and cook for 1–2 minutes, allowing it to darken slightly and develop a richer flavor.
- Deglaze: Slowly add some of the beef broth while scraping the browned bits from the bottom of the pot with a wooden spoon.
- Start the stew: Return the browned beef and any accumulated juices to the pot. Add the remaining beef broth, dried thyme, and bay leaves.
- Simmer: Bring the mixture to a gentle simmer, then reduce the heat to low. Cover partially and simmer for approximately 1½ hours, stirring occasionally.
- Add vegetables: Add the potatoes and carrots. Continue simmering for another 30–45 minutes, or until the beef is fork-tender and the vegetables are cooked through.
- Add peas: Stir in the green peas during the final few minutes of cooking so they remain bright and tender.
- Adjust the gravy: Remove the bay leaves. If the gravy is too thin, simmer the stew uncovered for several minutes. If it is too thick, add a small amount of beef broth. Taste and adjust the salt and pepper.
- Rest and serve: Remove the stew from the heat and let it rest for 5–10 minutes. Garnish with fresh parsley and serve hot with crusty bread, mashed potatoes, or your favorite side.
Notes
Best beef: Beef chuck roast is recommended because its connective tissue becomes tender and flavorful during slow cooking.
Don't skip browning: Browning the beef creates the deep savory flavor that makes the stew especially rich.
Cook in batches: Overcrowding the pot can cause the beef to steam instead of brown.
For gluten-free: Use gluten-free flour or another suitable thickener and verify that the beef broth is certified gluten-free.
For thicker gravy: Simmer uncovered toward the end of cooking to reduce the liquid naturally.
For leftovers: Store cooled stew in an airtight container in the refrigerator for 3–4 days.
Freezing: Beef stew can be frozen, although potatoes may become slightly softer or grainier after thawing.
Flavor tip: Beef stew often tastes even better the following day after the flavors have had additional time to develop.
Don't skip browning: Browning the beef creates the deep savory flavor that makes the stew especially rich.
Cook in batches: Overcrowding the pot can cause the beef to steam instead of brown.
For gluten-free: Use gluten-free flour or another suitable thickener and verify that the beef broth is certified gluten-free.
For thicker gravy: Simmer uncovered toward the end of cooking to reduce the liquid naturally.
For leftovers: Store cooled stew in an airtight container in the refrigerator for 3–4 days.
Freezing: Beef stew can be frozen, although potatoes may become slightly softer or grainier after thawing.
Flavor tip: Beef stew often tastes even better the following day after the flavors have had additional time to develop.