Beef Stew with Peas
Warm, hearty, and brimming with flavor, this Beef Stew with Peas is the ultimate comfort food for any occasion. Tender chunks of beef chuck roast are browned to perfection and slowly simmered in a rich, fragrant broth infused with garlic, onion, and aromatic herbs. The stew is packed with wholesome vegetables like carrots and potatoes, complemented by pops of sweetness from vibrant frozen peas added near the end of cooking. Each spoonful is a symphony of robust flavors, brought together with the earthy notes of tomato paste and the delicate touch of fresh parsley garnish. Perfect for chilly evenings or a satisfying family meal, this one-pot wonder offers easy preparation, true depth of flavor, and a filling, protein-packed dinner option. Let the aromas fill your kitchen as this slow-cooked masterpiece reaches tender perfection—a classic comfort dish made irresistible.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 cup all-purpose flour
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic cloves, minced
- 3 large carrots, peeled and sliced
- 2 medium potatoes, peeled and diced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
Instructions
Cut the beef chuck roast into 1.5-inch cubes. Season the beef cubes with salt and pepper.
Place the all-purpose flour in a shallow dish and dredge the beef cubes in the flour, shaking off any excess.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
Working in batches, add the beef cubes to the pot in a single layer. Brown the beef on all sides, about 3-4 minutes per side. Remove the browned beef and set aside on a plate.
In the same pot, add the chopped onion and sauté for about 5 minutes until softened, stirring occasionally.
Add the minced garlic to the pot and cook for another minute, until fragrant.
Stir in the sliced carrots and diced potatoes, mixing them with the onions and garlic.
Return the browned beef to the pot and pour in the beef broth, ensuring the beef is mostly covered.
Add the tomato paste, bay leaf, and dried thyme, stirring to combine.
Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and let it cook for about 2 to 2.5 hours, or until the beef is tender.
Approximately 15 minutes before the stew is done, stir in the frozen peas.
Remove the bay leaf before serving and adjust seasoning with additional salt and pepper if needed.
Garnish the stew with chopped fresh parsley before serving.
Nutrition Facts
Calories |
584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 13.5 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1042 mg | 45% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 5.3 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1023 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
