Beef Stew with Peas and Carrots
Warm, hearty, and brimming with classic comfort, this Beef Stew with Peas and Carrots recipe is the ultimate one-pot meal for cozy evenings. Tender chunks of beef chuck roast are simmered to perfection in a rich blend of beef broth, tomato paste, and fragrant herbs like thyme and bay leaves, creating a savory base infused with deep flavors. The stew is rounded out with an abundance of fresh vegetables, including carrots, potatoes, and vibrant green peas, making it as wholesome as it is delicious. Perfectly seasoned and slow-cooked for melt-in-your-mouth tenderness, this dish is ideal for feeding a crowd or meal prepping for the week. Serve it alongside crusty bread or spooned over fluffy rice for a satisfying dinner that feels like a warm hug in every bite. Its timeless combination of ingredients, slow-cooking technique, and family-friendly appeal make it a must-have addition to your kitchen repertoire.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 0.25 cup all-purpose flour
- 3 tablespoons olive oil
- 1 large, chopped onion
- 3 minced garlic cloves
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1 teaspoon dried thyme
- 4 medium, sliced carrots
- 1 cup frozen peas
- 3 medium, peeled and diced potatoes
Instructions
Cut the beef chuck roast into 1-inch cubes. Season the beef with 1 teaspoon of salt and 1 teaspoon of black pepper.
Place the flour in a shallow dish and dredge the beef cubes, shaking off any excess flour.
In a large pot, heat the olive oil over medium-high heat. Add the beef in batches, browning all sides. Remove and set aside.
In the same pot, add the chopped onion. Sauté for 5 minutes until translucent. Add the minced garlic and sauté for an additional minute.
Return the browned beef to the pot. Stir in the beef broth, tomato paste, and Worcestershire sauce. Scrape the bottom to deglaze the pot.
Add the bay leaf and thyme. Bring to a simmer, then reduce heat to low. Cover and simmer for 1.5 hours, stirring occasionally.
After 1.5 hours, add the carrots, potatoes, and remaining 0.5 teaspoon of salt to the pot. Cover and continue to simmer for another 30 minutes.
Stir in the peas and cook for an additional 10 minutes, uncovered, until all vegetables and beef are tender.
Taste and adjust seasoning if necessary. Remove the bay leaf before serving.
Serve hot with crusty bread or over cooked rice for a complete meal.
Nutrition Facts
Calories |
3769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.6 g | 293% | |
| Saturated Fat | 80.7 g | 404% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 8144 mg | 354% | |
| Total Carbohydrate | 233.8 g | 85% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 43.8 g | ||
| Protein | 208.6 g | 417% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 478 mg | 37% | |
| Iron | 40.0 mg | 222% | |
| Potassium | 8320 mg | 177% | |
*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.
