Description
This classic beef stew recipe features tender chunks of chuck roast simmered with hearty vegetables in a rich, flavorful broth thickened to perfection. Ideal for comforting dinners, this stew is packed with savory goodness from browned beef, aromatic herbs, and a touch of tomato paste, making it a satisfying and warming meal.
Ingredients
Scale
Beef and Coating
- 3 pounds chuck roast, cut into bite-size pieces (1 to 2 inches)
- 3 tablespoons flour
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika
Cooking Fats and Aromatics
- 3 tablespoons butter
- 3 tablespoons olive oil
- 1 tablespoon garlic, minced
- 1 onion, chopped (small or half of a large onion)
Vegetables
- 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
- 1 cup peas
Broth and Seasonings
- 3 cups beef broth
- ¼ cup tomato paste
- 1 tablespoon Worcestershire sauce
- ½ teaspoon rosemary
- 1 bay leaf
Thickening Agent
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Prepare the Flour Coating: In a shallow dish, mix together the flour, salt, pepper, and paprika to create the seasoning base for the beef.
- Coat the Beef: Toss the beef pieces in the flour mixture, ensuring each piece is well coated to help develop a flavorful crust and thicken the stew later.
- Brown the Beef: Heat butter and olive oil in a large stockpot over medium-high heat. Add the beef in batches so as not to overcrowd the pot, browning on all sides. This step locks in flavor and initiates the cooking process. Remove browned meat and set aside.
- Sauté Vegetables: Add more butter or olive oil if needed. Sauté garlic, onion, carrots, and celery in the pot until the vegetables start to caramelize and soften, which builds depth of flavor in the stew base.
- Add Liquids and Seasonings: Pour in beef broth and stir in tomato paste, potatoes, Worcestershire sauce, bay leaf, and rosemary for a rich, savory broth.
- Return Beef to Pot: Add the browned beef pieces back into the pot to cook together with the vegetables and broth.
- Simmer: Bring the stew to a boil over medium-high heat, then reduce to low. Cover the pot and let it cook gently for 60 to 90 minutes until the beef is tender and flavors meld.
- Thicken the Stew: Mix cornstarch and water to form a slurry. Slowly stir this into the stew and cook uncovered for 10 to 15 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
- Finish the Stew: Remove the bay leaf to avoid any bitterness.
- Add Peas: Stir peas into the stew during the last 5 to 10 minutes of cooking to heat them through without losing their texture, then serve hot.
Notes
- For best results, brown the beef in batches to avoid steaming and ensure caramelization.
- The stew gets better if allowed to rest and reheat, allowing flavors to deepen further.
- You can substitute rosemary with thyme or sage for a slightly different herb flavor.
- If you prefer a thicker stew, increase the cornstarch slurry slightly, but add gradually to avoid over-thickening.
- Use fresh or frozen peas; add frozen peas just before serving to maintain firmness.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: beef stew, hearty stew, chuck roast stew, comfort food, easy beef stew, homemade stew, slow simmer beef stew
