Old-Fashioned Beef Stew

Ingredients

• 2 lbs beef chuck, cut into chunks
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 carrots, sliced
• 4 potatoes, peeled and cubed
• 2 celery stalks, sliced
• 2 tablespoons tomato paste
• 4 cups beef broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 1 cup frozen peas
• Fresh parsley for garnish

Instructions

Step 1: Prepare the Beef

Pat the beef chunks dry with paper towels. Season with salt and pepper, then coat lightly with flour.

Step 2: Brown the Beef

Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches for 4–5 minutes per batch until nicely seared on all sides. Remove and set aside.

Step 3: Cook the Vegetables

In the same pot, add onion, garlic, and celery. Cook for about 3 minutes until softened.

Step 4: Build the Stew

Stir in the tomato paste and cook for 1 minute. Slowly pour in the beef broth while scraping the bottom of the pot to release all the flavorful browned bits.

Step 5: Simmer

Return the beef to the pot. Add carrots, potatoes, thyme, rosemary, and bay leaves. Bring to a gentle boil, then reduce heat to low.

Cover and simmer for 2 to 2½ hours, stirring occasionally, until the beef is tender.

Step 6: Finish

Add the frozen peas during the last 5 minutes of cooking. Taste and adjust seasoning if needed.

Step 7: Serve

Remove the bay leaves and garnish with fresh parsley before serving. Serve hot with crusty bread or biscuits.