Ingredients

3 pounds chuck roast or your favorite stew meat, cut into 1 to 2-inch bite-size pieces

3 tablespoons flour

½ teaspoon salt

½ teaspoon pepper

½ teaspoon paprika

3 tablespoons butter

3 tablespoons olive oil

1 tablespoon garlic, minced

1 onion, chopped (small or half of a large onion)

3 carrots, peeled and cut into 1-inch pieces

2 celery stalks, cut into bite-size pieces

1 pound potatoes, peeled and cut into bite-size pieces

3 cups beef broth

¼ cup tomato paste

1 tablespoon Worcestershire sauce

½ teaspoon rosemary

1 bay leaf

1 cup peas

2 tablespoons cornstarch

2 tablespoons water

Instructions

Step 1: In a shallow dish, combine the flour, salt, pepper, and paprika.

Step 2: Coat the beef pieces evenly with the flour mixture.

Step 3: Heat the butter and olive oil in a large stockpot over medium-high heat. Brown the beef pieces on all sides in batches to avoid crowding. Remove browned meat to a plate and set aside.

Step 4: If needed, add more butter or olive oil to the pot. Sauté the garlic, onion, carrots, and celery until the vegetables soften and start to caramelize.

Step 5: Stir in the beef broth, tomato paste, potatoes, Worcestershire sauce, bay leaf, and rosemary.

Step 6: Return the browned beef to the pot and bring everything to a boil over medium-high heat.

Step 7: Reduce heat to low, cover, and simmer for 60 to 90 minutes until the beef is tender.

Step 8: Mix the cornstarch and water together, then slowly stir it into the stew. Cook uncovered for 10 to 15 minutes, stirring occasionally, until the sauce thickens.

Step 9: Remove the bay leaf from the stew.

Step 10: Add peas during the last 5 to 10 minutes of cooking to keep them vibrant and tender. Serve warm.

Tips & Variations

For a richer flavor, brown the meat in batches without crowding the pan to develop a nice crust.

Try adding mushrooms or parsnips for extra earthiness and texture.

Use fresh herbs like thyme instead of rosemary if preferred.

For a thicker stew, increase the cornstarch slightly, but add gradually to avoid clumping.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, stirring occasionally to prevent sticking. This stew also freezes well; freeze in portioned containers for up to 3 months and thaw overnight in the fridge before reheating.

FAQs

Can I use other cuts of beef for this stew?

Yes, cuts like brisket, round, or oxtail work well as long as they are suitable for slow cooking and cut into bite-size pieces.