Description

Classic Beef Stew is the ultimate comfort food with tender beef, hearty vegetables, and a rich, flavorful broth. Slow-cooked to perfection, this stew is ideal for chilly evenings or cozy family meals. With wholesome ingredients like carrots, potatoes, and celery, it’s a nourishing dish that can be customized to suit your tastes.

Ingredients

2 lbs beef chuck or stew meat, cut into bite-sized pieces

All-purpose flour (for dredging)

2 tbsp olive oil

1 onion, diced

3 cloves garlic, minced

3 carrots, peeled and sliced

4 medium potatoes, peeled and cubed

2 celery stalks, sliced

2 tbsp tomato paste

4 cups beef broth

2 tbsp apple cider vinegar

2 tbsp Worcestershire sauce

2 bay leaves

1 tsp fresh thyme or dried thyme

Salt and pepper, to taste

1/2 cup frozen peas (optional, added at the end)

Fresh parsley (optional, for garnish)

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Instructions

Prep the Beef: Pat beef dry with paper towels, season with salt and pepper, and dredge in flour, shaking off excess.
Sear the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
Cook the Aromatics: In the same pot, sauté onion, garlic, and celery until softened. Add tomato paste and cook for 1-2 minutes.
Deglaze the Pot: Pour in apple cider vinegar, scraping the bottom of the pot to release any browned bits. Let it simmer for 2-3 minutes.
Simmer the Stew: Return the beef to the pot. Add carrots, potatoes, beef broth, Worcestershire sauce, bay leaves, and thyme. Bring to a boil, then reduce to a simmer. Cover and cook on low for 1.5 to 2 hours until the beef is tender.
Add the Peas: Stir in frozen peas during the last 10 minutes of cooking.
Finish and Serve: Adjust seasoning with salt and pepper. Remove bay leaves and thyme sprigs. Garnish with fresh parsley before serving.

Notes

For a gluten-free option, skip the flour or use gluten-free flour for dredging.

Add red pepper flakes or cayenne for a spicy kick.

For extra flavor, try adding parsnips, turnips, or sweet potatoes.

Swap thyme with rosemary or sage for a different aromatic profile.

For a vegetarian version, replace beef with mushrooms and use vegetable broth.