Ingredients
- 1½ pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 3 medium carrots, sliced
- 3 medium potatoes, peeled and cubed
- 1 cup celery, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
- 1 cup frozen peas (optional)
- Fresh parsley for garnish (optional)
Equipment Needed
- Large Dutch oven or heavy pot
- Wooden spoon
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Ladle
Step-by-Step Instructions
When I start making this beef stew, the first thing I do is heat olive oil in a large Dutch oven over medium-high heat. Then I add the beef cubes in batches and sear them until they develop a deep brown crust. I learned early on that crowding the pot prevents proper browning, so I take my time with this step because that caramelized flavor adds a lot of richness to the stew. (See the next page below to continue steps…)