Hearty Beef Stew
This beef stew combines chuck roast, root vegetables, and fresh herbs for a rich, comforting bowl that's perfect for a cozy dinner. The meat is browned first for flavor, then slow‑simmered with broth and vegetables until everything is fork‑tender.
Instructions
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Season the beef with salt, pepper, and any preferred spices. Heat a skillet until very hot, then sear the meat on all sides until a deep crust forms. Remove and set aside.
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In the same skillet, add the chopped onion and carrots. Cook until the onion becomes translucent and the carrots begin to soften.
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Stir in the tomato paste and beef base, mixing thoroughly. Sprinkle the flour over the vegetables and cook 1–2 minutes, allowing the raw flour taste to disappear.
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Pour in the beef broth, bring the mixture to a boil, then reduce to a simmer.
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Add the Worcestershire sauce, fresh rosemary, thyme, and bay leaves. Return the seared beef to the pot, cover, and simmer on low heat for 1.5–2 hours, or until the meat starts to become fork‑tender.
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Add the potatoes and celery to the stew and continue cooking, covered, for an additional 20–30 minutes, until the vegetables are tender.
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Stir in the frozen peas and heat through for a few minutes. Adjust seasoning with salt, pepper, and any additional spices as desired.
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Serve the stew hot, either in bowls on its own or over cooked white rice.
Tips
For extra depth, deglaze the skillet with a splash of red wine after searing the meat before adding the vegetables.
Video
“How To Make Delicious Beef Stew | Quick & Easy Beef Stew Recipe #MrMakeItHappen #BeefStew” by Mr. Make It Happen, watch on YouTube.
About this recipe
The stew is hearty enough to stand alone as a main dish, but it also pairs nicely with a side of crusty bread or a scoop of white rice. The blend of garlic, Worcestershire sauce, and tomato paste gives the broth depth, while peas add a pop of color and sweetness at the end.
Serve hot in bowls, letting the steam rise with the aroma of rosemary and thyme. This dish is ideal for feeding a family or for meal‑prep, as leftovers taste even better the next day.
