Classic Beef Stew

Prep: 20 minutes
Cook: 2–2½ hours
Servings: 6

---

🍳 Equipment

• Large heavy pot or Dutch oven

• Cutting board & knife

• Wooden spoon

---

🥩 Ingredients

• 2 lbs (900 g) beef chuck, cut into cubes

• 3 tbsp flour

• 1 tsp salt

• ½ tsp black pepper

• 2 tbsp oil

• 1 large onion, chopped

• 3 garlic cloves, minced

• 4 cups beef broth

• 2 tbsp tomato paste

• 1 tsp Worcestershire sauce (optional)

• 3 carrots, sliced

• 3 potatoes, cubed

• 1 tsp dried thyme

• 1 bay leaf

• 1 cup peas (optional)

---

👩‍🍳 Instructions

1. Coat the beef
   Toss beef with flour, salt, and pepper until lightly coated.

2. Brown the meat
   Heat oil in a large pot over medium-high heat.
   Brown beef in batches for best flavor. Remove and set aside.

3. Cook aromatics
   In the same pot, sauté onion 5 minutes until soft.
   Add garlic and cook 1 minute.

4. Build the stew
   Stir in tomato paste, then add broth and Worcestershire sauce.
   Scrape the bottom to release browned bits.

5. Simmer slowly
   Return beef to pot. Add carrots, potatoes, thyme, and bay leaf.
   Bring to a boil, then cover and simmer on low for 2 hours.

6. Finish
   Add peas in the last 10 minutes.
   Remove bay leaf and adjust seasoning.

---

🍽️ Nutrition (approx per serving)

• Calories: 420

• Protein: 38g

• Carbs: 24g

• Fat: 18g

---

⭐ Tips for BEST Beef Stew

✔ Use chuck roast — it becomes very tender
✔ Slow cooking = deeper flavor
✔ If stew is thin, simmer uncovered 15 extra minutes
✔ Tastes even better the next day