A warm, hearty, and comforting beef stew packed with tender chunks of beef, fresh vegetables, and rich savory broth. This classic stew is slow-cooked to perfection, allowing all the flavors to blend beautifully. It’s perfect for cold days, family dinners, or anytime you crave a satisfying homemade meal.
Ingredients
2 lbs (1 kg) beef stew meat, cut into cubes
2 tbsp olive oil
Salt and black pepper, to taste
1 large onion, chopped
3 cloves garlic, minced
3 carrots, sliced
3 potatoes, peeled and cubed
2 celery stalks, sliced
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
4 cups beef broth
1 tbsp Worcestershire sauce (optional)
1 cup peas (optional)
2 tbsp flour (for thickening, optional)
Method (Preparation Steps)
- Brown the Beef
Season the beef cubes with salt and pepper.
Heat olive oil in a large pot over medium-high heat.
Add the beef and sear until browned on all sides. Remove and set aside.
- Sauté the Aromatics
In the same pot, add the chopped onion and sauté until soft.
Add the garlic and cook for 1 minute until fragrant.
- Build the Flavor
Stir in the tomato paste and cook for 1–2 minutes.
Add thyme, rosemary, and bay leaves.
Return the browned beef to the pot.
- Add Broth and Vegetables
Pour in the beef broth and Worcestershire sauce.
Add carrots, potatoes, and celery.
Bring to a boil, then reduce heat to low.
- Slow Cook
Cover and simmer for 1.5–2 hours, or until beef is very tender.
Stir occasionally.
- Thicken the Stew (Optional)
Mix 2 tbsp flour with 3 tbsp cold water to make a slurry.
Stir into the stew and cook for 5 more minutes until thickened.
- Add Final Touch
Add peas in the last 10 minutes of cooking (optional).
Taste and adjust seasoning with more salt or pepper.
Serve
Serve hot with crusty bread, rice, or over mashed potatoes.
Enjoy