CLASSIC STOVETOP BEEF STEW
Tender beef, heartyvegetables, rich gravy. Ultimate comfort food. Low and slow on stovetop. Betterthan grandma's!
Ingredients
- 2½ lbs beef chuck roast cut into 1½-inch cubes
- ⅓ cup all-purpose flour
- 2 teaspoons salt divided
- 1 teaspoon black pepper
- 3 tablespoons vegetable oil for browning
- 1 large onion diced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 4 cups beef broth low-sodium preferred
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon Worcestershire sauce
- 4 large carrots peeled and cut into 1-inch pieces
- 1 lb baby potatoes or 3 large potatoes, cubed
- 2 celery stalks cut into 1-inch pieces
- 1 cup frozen peas optional
- Fresh parsley for garnish
Instructions
- Coat beef in flour, salt, pepper. Brown in batches in hot oil. Remove.
- Sauté onion 5 min, add garlic 1 min, tomato paste 2 min.
- Simmer LOW 1.5 hours (covered, lid ajar).
- Add vegetables. Simmer 45-60 min until tender.
- Remove bay leaves. Adjust seasoning. Serve with bread!
Notes
- BROWN BEEF FIRST: Creates 80% of flavor! Don't skip!
- Low & slow: Gentle simmer, not boiling. Patience = tender beef!
- Chuck roast essential: Best cut for stewing. Don't use lean beef!