A Hearty and Flavorful Beef Stew Recipe to Warm You Up

Nothing beats a warm and comforting bowl of beef stew on a chilly day. This recipe is packed with flavor and easy to follow, making it a perfect weeknight meal.


  • 2 tablespoons olive oil
  • 1 pound beef chuck roast, cut into 1-inch cubes
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1/4 cup all-purpose flour
  • 4 cups beef broth
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound potatoes, peeled and cubed
  • 1/2 cup frozen peas


  1. Heat olive oil in a large Dutch oven or pot over medium heat. Season the beef cubes with salt and pepper. Add the beef to the pot and cook until browned on all sides, about 5 minutes per side. Remove the beef from the pot and set aside.
  2. Add the onion, carrots, and celery to the pot and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute, until fragrant.
  3. Stir in the tomato paste and cook for 1 minute more.
  4. Sprinkle the flour over the vegetables and stir to coat. Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pot.
  5. Add the bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
  6. Add the beef back to the pot and stir to combine. Increase heat to medium and bring to a simmer.
  7. Cover the pot and simmer for 1 hour, or until the beef is tender.
  8. Add the potatoes and cook for an additional 20 minutes, or until the potatoes are tender.
  9. Stir in the frozen peas and cook for 5 minutes more, or until heated through Dreamfordarfur.org/.
  10. Taste and adjust seasonings as needed.
  11. Serve hot with crusty bread or rice.


  • For a richer flavor, brown the beef in batches instead of all at once. This will prevent the pan from overcrowding and ensure the beef gets properly browned.
  • You can use different types of vegetables in your stew, such as parsnips, turnips, or mushrooms. 
  • If you don’t have fresh herbs, you can use 1/2 teaspoon dried thyme instead.
  • For a thicker stew, you can make a cornstarch slurry by mixing 1 tablespoon cornstarch with 2 tablespoons of water. Stir the slurry into the simmering stew until it reaches the desired consistency.
  • Leftover stew
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