Approved by the 
Jump to recipe
Yields:
6 - 8 serving(s)
Prep Time:
20 mins
Total Time:
3 hrs 30 mins
Cal/Serv:
458
Nothing can warm you up quite like a bowl of beef stew. This one is packed with hearty vegetables too like potatoes and carrots. Other vegetables can be added or subbed in here as pleased just be sure to add them with other like vegetables so that they cook correctly. The beef needs to simmer for a long time to really tenderize and flavor it. Patience is a true virtue here. There's always a slow-cooker version if you prefer. This makes for great leftovers and will keep in the fridge for a few days or can be frozen for a few months. Just be sure to let the stew completely cool down before packing up for either form of storage.
Editor's Note: The introduction to this recipe was updated on January 22, 2021 to include more information about the dish.
Have you made this yet? Let us know how it went in the comments below!
Advertisement - Continue Reading Below
Ingredients
- 2 Tbsp.
extra-virgin olive oil, divided
- 2 lb.
beef chuck stew meat
- 1
onion, chopped
- 2
carrots, peeled and cut into rounds
- 2
stalks celery, chopped
Kosher salt
Freshly ground black pepper
- 2
cloves garlic, minced
- 2 Tbsp.
tomato paste
- 6 cups
beef broth
- 1
(28-oz.) can crushed tomatoes
- 1 Tbsp.
Worcestershire sauce
- 1 tsp.
dried oregano
- 1
bay leaf
- 2
sprigs thyme
- 4
sprigs parsley
- 3
russet potatoes, peeled and cubed
- 1 cup
frozen peas
Directions
- Step 1In a large dutch oven, over medium heat, heat 1 tbsp olive oil. Add beef and sear on all sides until well browned, 10 minutes. Work in batches as necessary. Transfer beef to a plate.
- Step 2Heat remaining tablespoon of olive oil and cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and tomato paste and cook until fragrant, 1 minute.
- Step 3 Add beef back to dutch oven then add broth, tomatoes, Worcestershire, oregano, bay leaf, thyme, and parsley.
- Step 4Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef is tender 2 ½ hours.
- Step 5 Add potatoes and simmer covered until potatoes are tender, 30 minutes.
- Step 6Remove bay leaf, thyme, and parsley. Stir in peas and cook until warmed through, 2 minutes.
- Step 7 Garnish with chopped parsley to serve.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below