Hearty Beef Roast Stew
Warm, comforting, and deeply satisfying, this **Hearty Beef Roast Stew** is the ultimate one-pot meal that’s perfect for chilly nights or when you’re craving cozy comfort food. Made with tender chunks of seared beef chuck roast, a medley of vibrant vegetables like carrots, celery, and potatoes, and simmered to perfection in a rich, flavorful broth infused with **tomato paste, Worcestershire sauce, and fresh herbs**, this stew is a true classic. The addition of a cornstarch slurry gives the broth a luscious, velvety consistency, while a hint of garlic and bay leaves adds aromatic depth. Ready in about 2.5 hours and serving up to 6, this dish is ideal for family dinners, meal prep, or impressing guests. Pair it with crusty bread or creamy mashed potatoes for the perfect hearty meal that warms you from the inside out.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 3 medium potatoes, diced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 3 sprigs fresh thyme
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 cup frozen peas
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Cut the beef chuck roast into 1-inch cubes. Season them with salt and black pepper.
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef in batches, browning each side for about 5-7 minutes per batch. Remove the beef and set it aside once browned.
In the same pot, add the chopped onion and sauté for about 3-4 minutes or until translucent.
Add the minced garlic and cook for another minute until fragrant.
Stir in the sliced carrots, celery, and potatoes, cooking for about 5 minutes.
Return the browned beef to the pot. Add the beef broth, tomato paste, and Worcestershire sauce. Stir well to combine all ingredients.
Add the bay leaves and thyme sprigs for aromatic flavor.
Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 hours, until the beef becomes tender.
After 2 hours, remove the bay leaves and thyme sprigs. Stir in the frozen peas and cook for an additional 5-10 minutes.
In a small bowl, mix the cornstarch and water together to create a slurry. Slowly pour the slurry into the stew, stirring constantly to thicken the sauce.
Taste the stew and adjust the seasoning with more salt and pepper if needed.
Serve hot, with fresh bread or over mashed potatoes.
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 45% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1245 mg | 54% | |
| Total Carbohydrate | 24.6 g | 9% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.9 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1048 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.
