Description
A hearty beef stew made with tender beef, vegetables, and rich broth.
Ingredients
Scale
- 1/2 pound beef chuck roast, cut into 1-inch pieces
- to taste Kosher salt and ground black pepper
- 1 tablespoon vegetable or olive oil
- 1 small yellow or white onion, quartered
- 4 garlic cloves, peeled
- 3/4 cup beef broth or stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon brown sugar
- 2 large carrots, cut into 1-inch pieces
- 1/2 pound (8 ounces) Russet, yellow, or red potatoes, cut into 1-inch pieces
- 1 sprig thyme or rosemary + 1 teaspoon fresh leaves
- 1/2 cup fresh or frozen peas
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon cornstarch (optional – see recipe)
- 1 tablespoon water (optional – see recipe)
Instructions
- In a large Dutch oven over medium heat, heat vegetable oil. Season the beef on both sides with salt and pepper then add in a single layer. Cook until brown, about 3–5 minutes. Flip and cook until brown again, about 2–3 minutes. Transfer to a bowl and keep warm.
- In the same pot, add onion and a pinch of salt. Cook until softened, about 5 minutes. If the pot is dry, add more oil. Add garlic and cook 1 minute.
- Gradually stir in beef broth, Worcestershire sauce, brown sugar, and 1/2 teaspoon salt, scraping up any brown bits on the bottom of the pan. Bring to a boil.
- Once boiling, turn the heat down to the lowest simmer possible. Add the beef and any juices from the bowl and herb sprig. Cover and simmer until beef is tender, about 60-90 minutes, stirring occasionally. If the pot is dry, add the remaining 1/4 cup broth.
- Add carrots and potatoes. Cover and cook 30 minutes or until the vegetables are tender.
- Stir in peas, herb leaves, and lemon juice. Cook until the peas are hot, about 1 minute. Remove the herb sprig.
- Optional – If there’s still liquid left in your pot: Mix together cornstarch and water in a small bowl until smooth. Stir into the pot then bring to a simmer. Cook until thickened, about 3 minutes.
Notes
- Let cool for 10 minutes before serving.
- Leftover beef stew can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg