Description

This Classic Fall Beef Stew is hearty, cozy, and perfect for chilly nights. Tender chunks of beef simmer slowly with carrots, potatoes, and onions in a rich, savory broth that tastes even better the next day.

Ingredients

Scale

2 lbs beef chuck, cut into 1 ½-inch cubes (900 g)
2 tbsp olive oil
1 large yellow onion, diced
3 carrots, sliced (about 1 cup / 120 g)
3 potatoes, peeled and cubed (about 2 cups / 250 g)
3 cloves garlic, minced
3 tbsp all-purpose flour
4 cups beef broth (950 ml)
2 tbsp tomato paste
1 tsp dried thyme
1 tsp salt
½ tsp black pepper
2 bay leaves
1 cup frozen peas (optional)

Instructions

Heat olive oil in a large Dutch oven over medium-high heat. Add beef in batches and brown on all sides (about 5 minutes per batch). Remove to a plate.
Add onion, carrots, and garlic to the same pot. Cook until softened, 3–4 minutes.
Stir in flour and cook for 1 minute to remove raw taste.
Add beef broth, tomato paste, thyme, salt, pepper, bay leaves, and beef back to the pot.
Bring to a boil, reduce heat to low, and simmer covered for 2 hours or until beef is fork-tender.
Stir in peas during the last 10 minutes of cooking.

Notes

Use beef chuck for the most tender texture. Browning meat in batches prevents steaming. Add a splash of apple cider vinegar at the end for brightness. For a slow cooker version, cook on low for 8 hours. For a pressure cooker version, cook on high for 35 minutes, natural release. Add mushrooms or parsnips for an earthy twist.

Prep Time: 20 minutes
Cook Time: 2 hours
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 4g
Sodium: 800mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 32g
Cholesterol: 90mg

Keywords: beef stew, fall recipe, comfort food, one-pot meal, hearty stew