Classic Beef Stew

Ingredients

• 2 ½ lbs beef chuck(paid link)
• ¼ cup all-purpose flour(paid link)
• 1 ½ tsp salt(paid link)
• ¾ tsp black pepper(paid link)
• 2 tbsp olive oil(paid link)
• 1 large yellow onion(paid link)
• 3 medium carrots(paid link)
• 3 medium celery stalks(paid link)
• 4 cloves garlic cloves(paid link)
• 4 cup beef broth(paid link)
• 2 tbsp tomato paste(paid link)
• 2 tbsp worcestershire sauce(paid link)
• 1 bay leaf(paid link)
• 3 fresh thyme sprigs(paid link)
• 1 ½ lbs potatoes(paid link)
• 1 cup peas(paid link)

Instructions

1. 1

   Preheat oven to 325 degrees F (160 degrees C).

2. 2

   In a large bowl, toss beef chuck with all-purpose flour, salt, and black pepper until evenly coated.

3. 3

   Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the beef in batches, about 2-3 minutes per side. Remove beef and set aside.

   2 min

4. 4

   Dice the yellow onion, carrots, and celery stalks. Mince the garlic cloves.

5. 5

   Add the diced onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.

   5 min

6. 6

   Stir in tomato paste and cook for 1 minute. Pour in beef broth, scraping up any browned bits from the bottom of the pot.

7. 7

   Return the beef to the pot. Add worcestershire sauce, bay leaf, and thyme sprigs. Bring to a simmer.

8. 8

   Cover the pot and transfer to the preheated oven. Bake for 1.5 to 2 hours, or until the beef is very tender.

   1 hr 30 min

9. 9

   Peel and cube the potatoes. Add the cubed potatoes to the stew. Continue baking, covered, for another 30 minutes, or until potatoes are tender.

   30 min

10. 10

    Remove the bay leaf and thyme sprigs. Stir in the peas and cook for 5 minutes more. Season with additional salt and pepper to taste.

    5 min

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