Easy Peasy Beef Stew
Savor the ultimate comfort food with this "Easy Peasy Beef Stew" recipe—your go-to for hearty, satisfying meals made effortlessly. Crafted in just 20 minutes of prep and slow-simmered to perfection, this stew features tender chunks of seared beef chuck, a medley of root vegetables like carrots, potatoes, and celery, and a rich, savory broth infused with garlic, thyme, and Worcestershire sauce. Thickened with a simple flour slurry and finished with vibrant peas, every bite bursts with homestyle flavor. Perfect for weeknight dinners or cozy gatherings, this one-pot wonder serves six and pairs beautifully with crusty bread or fluffy rice. Easy, delicious, and wholesome—this beef stew is comfort food at its finest!
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cubed
- 2 stalks celery stalks, sliced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 leaf bay leaf
- 0.5 teaspoon dried thyme
- 1 cup frozen peas
- 2 tablespoons all-purpose flour
- 2 tablespoons water
Instructions
Season the beef cubes with salt and black pepper.
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Brown the beef in batches, ensuring it develops a nice crust on all sides. Remove the beef and set it aside.
Add the diced onion to the pot and sauté for 5-6 minutes, until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
Return the browned beef to the pot. Add the tomato paste and stir well to coat the meat and onions.
Pour in the beef broth and Worcestershire sauce. Add the bay leaf and dried thyme. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1 hour, stirring occasionally.
After 1 hour, add the carrots, potatoes, and celery to the pot. Stir to combine and continue to simmer, covered, for another 45 minutes or until the vegetables are tender.
In a small bowl, mix the flour and water to create a slurry. Stir this into the stew to thicken the broth, cooking for an additional 5 minutes.
Remove the bay leaf. Stir in the frozen peas and cook for 2-3 minutes until heated through. Adjust seasoning with additional salt and pepper, if necessary.
Serve hot with crusty bread or over rice for a hearty meal.
Nutrition Facts
Calories |
3444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.7 g | 274% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6954 mg | 302% | |
| Total Carbohydrate | 193.0 g | 70% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 35.2 g | ||
| Protein | 198.9 g | 398% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 461 mg | 35% | |
| Iron | 35.4 mg | 197% | |
| Potassium | 7599 mg | 162% | |
*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.
