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Hearty Beef and Vegetable Stew

Hearty Beef and Vegetable Stew

Chunks of beef chuck braised slowly with onions, carrots, celery and potatoes in a rich, savory broth make the kind of stew that fills a house with good smells on a cold afternoon. Browning the meat well, cooking down a little tomato paste and simmering patiently are what give it depth. Peas go in at the end for color and sweetness.
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Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 1/2 lb beef chuck trimmed and cut into 1 1/2-inch cubes
  • 1 1/2 tsp salt plus more to taste
  • 1/2 tsp black pepper
  • 3 tbsp olive oil divided
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 3 tbsp all-purpose flour
  • 4 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • 1 tsp dried thyme
  • 4 medium carrots cut into thick coins
  • 2 stalks celery sliced
  • 1 1/2 lb Yukon Gold potatoes cut into 1 1/2-inch chunks
  • 1 cup frozen peas
  • 2 tbsp fresh parsley chopped

Method
 

  1. Pat the beef dry and season with the salt and pepper. Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat. Brown the beef in two or three batches without crowding, 3–4 minutes per side, transferring each batch to a plate.
  2. Lower the heat to medium and add the remaining oil and the onion. Cook, scraping up the browned bits, until softened, about 5 minutes. Add the garlic and tomato paste and cook 2 minutes, stirring.
  3. Sprinkle in the flour and stir for 1 minute. Gradually pour in the broth, stirring to prevent lumps. Add the Worcestershire, bay leaves, thyme and the beef with any juices.
  4. Bring to a boil, then cover, reduce the heat to low and simmer gently for 1 1/2 hours, stirring occasionally.
  5. Add the carrots, celery and potatoes. Cover and simmer 40–50 minutes more, until the beef is fork-tender and the vegetables are cooked.
  6. Stir in the peas and cook 5 minutes. Remove the bay leaves, season to taste and sprinkle with parsley.

Notes

  • Do not rush the browning; the dark crust on the meat and the pan is where most of the flavor comes from.
  • The stew can also braise in a 325°F (165°C) oven, covered, for the same times.