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Beef Stew with Vegetables

A comforting and hearty beef stew filled with tender cubes of beef and vibrant vegetables that warms the soul and satisfies the family.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 4 cups beef broth
  • 3 pieces carrots, sliced
  • 3 pieces potatoes, diced
  • 1 piece onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup frozen peas For color and sweetness
  • 2 tablespoons olive oil

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add the beef cubes to the pot in batches, searing until golden-brown, about 5 minutes.
  3. Once all the beef is browned, add the chopped onion and minced garlic and cook for 3 minutes.
  4. Add the carrots and potatoes to the pot and stir for another 3 minutes.
  5. Pour in beef broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper, stirring to combine.
  6. Bring the mixture to a gentle boil, then reduce to a simmer.
  7. Cover the pot and simmer the stew for 1.5 to 2 hours.
  8. In the last 10 minutes of cooking, stir in the frozen peas.

Notes

Don't rush the browning of the beef for better flavor. This stew can be made ahead as it tastes even better the next day and can be stored in the refrigerator for up to 3 days.