Beef Stew
Classic beef stew with tender meat, vegetables, and savory sauce—comfort food made easy.
Ingredients
- 3 lb chuck roast or stew meat cut into 1–2" cubes
- 3 Tbsp flour
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 3 Tbsp butter
- 3 Tbsp olive oil
- 1 Tbsp garlic minced
- 1 onion chopped
- 3 carrots peeled and cut into 1" pieces
- 2 celery stalks chopped
- 1 lb potatoes peeled and cubed
- 3 cups beef broth
- ¼ cup tomato paste
- 1 Tbsp Worcestershire sauce
- ½ tsp rosemary
- 1 bay leaf
- 1 cup peas
Optional thickener: 2 Tbsp cornstarch + 2 Tbsp water
Instructions
Coat & Brown the Beef
- Mix flour, salt, pepper, and paprika in a dish. Toss beef in the mixture. In a large stockpot over medium-high heat, warm butter and oil. Brown beef in batches until golden, then set aside—this deep browning adds rich flavor.
Sauté the Vegetables
- If needed, add more butter or oil. Sauté garlic, onion, carrots, and celery until slightly soft and aromatic.
Build the Stew Base
- Add beef broth, tomato paste, potatoes, Worcestershire sauce, rosemary, and bay leaf. Return browned beef to the pot.
Simmer
- Bring to a boil. Reduce heat to low, cover, and simmer for 60–90 minutes, or until beef is tender.
Thicken the Stew
- Make a slurry by whisking cornstarch and water. Slowly stir it into the stew and cook, uncovered, for 10–15 minutes until the sauce is pleasantly thick and glossy.
Finish Up
- Discard the bay leaf. Stir in peas during the last 5–10 minutes so they stay bright and vibrant. Serve hot.