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Beef Stew

Classic and comforting, this beef stew is the perfect Sunday dinner!

Ingredients

  • 1 3-pound boneless chuck roast, cut into 1" pieces
  • 1/3 cup plus 1 tablespoon all-purpose flour, divided
  • 2 teaspoons salt
  • 1 teaspoon freshly-ground black pepper
  • 3-4 tablespoons vegetable or canola oil
  • 1 yellow onion, diced
  • 2 tablespoons tomato paste
  • 5 cups beef stock (or water and 2 teaspoons beef Better Than Bouillon)
  • 2 whole bay leaves
  • 4-5 fresh thyme sprigs (or scant 1/2 teaspoon dried thyme)
  • 3 celery stalks, chopped
  • 3 medium-sized carrots, peeled and chopped
  • 4 medium-sized Yukon gold potatoes, chopped
  • 1 cup frozen peas

Instructions

  1. In a medium-sized bowl, combine 1/3 cup flour with the salt and pepper. Whisk together until well-combined. Add the chopped chuck roast, taking time to make sure each piece is coated lightly with flour. Tap off any excess. 

  2. Add oil to the bottom of a heavy-bottomed pot or enameled dutch oven. Heat on medium-high until oil is shimmering. Brown the beef in three separate batches, taking care not to over crowd the pan. Place each batch of browned beef in a large bowl and set aside. Repeat process with the remaining batches.

  3. Add the onion to the empty pot. Let the onion cook for several minutes until mostly translucent. Add the tomato paste, stir well, and allow to cook for a few minutes. Then add 1 tablespoon of flour and stir well, then allow to cook for a few more minutes. 

  4. Slowly add the beef stock and stir, making sure to remove any lumps. Scrape the bottom of the pan to bring up the caramelized bits. Bring the mixture to a boil, then reduce to a simmer. Add the beef and all the juices back to the pot, along with the bay leaves and thyme. Let simmer uncovered for 1 hour.

  5. Add the chopped celery, carrots, and potatoes to the pot. Stir, and put the lid on. Allow the mixture to simmer for at least 30 minutes, or until the vegetables are tender. Add frozen peas, stir, and cook for an additional five minutes. Season stew with additional salt and pepper, if desired. Enjoy!