Beef Stew with Mashed Potatoes.

The combination of savory broth, perfectly cooked vegetables, and slow-simmered beef creates a timeless dish that brings warmth and comfort to any table.

Ingredients

• 2 pounds beef chuck roast, cut into 1½-inch cubes
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 medium carrots, peeled and sliced
• 3 celery stalks, chopped
• 4 medium potatoes, peeled and cubed
• 4 cups beef broth
• 1 cup water
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 1 cup frozen peas
• Fresh parsley, chopped, for garnish

Instructions

1. Pat the beef cubes dry using paper towels. In a large bowl, combine the flour, salt, and black pepper. Toss the beef cubes until evenly coated.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches, add the beef cubes to the pot without overcrowding. Brown each side for about 2 to 3 minutes until a deep golden crust forms. Remove the browned beef and place it on a plate. Repeat with the remaining beef.
3. Reduce the heat slightly and add the diced onion to the same pot. Cook for 4 to 5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Stir in the carrots and celery, cooking for 3 additional minutes.
4. Add the tomato paste and stir well to coat the vegetables. Cook for 1 minute to remove the raw flavor from the tomato paste. Pour in a small amount of the beef broth and scrape the bottom of the pot to release any browned bits.
5. Return the browned beef to the pot. Add the remaining beef broth, water, Worcestershire sauce, thyme, rosemary, and bay leaves. Stir everything together until well combined.
6. Bring the stew to a gentle boil. Once boiling, reduce the heat to low. Cover the pot with a lid and simmer for 1 hour 30 minutes.
7. After 90 minutes of simmering, add the cubed potatoes. Stir gently to combine. Continue cooking uncovered for another 30 minutes.
8. During the last 5 minutes of cooking, stir in the frozen peas. Remove the bay leaves before serving. Taste and adjust seasoning with additional salt and pepper if needed.
9. Ladle the hot Beef Stew into serving bowls. Garnish with freshly chopped parsley.

Notes

Choose beef chuck roast for tender meat and flavorful broth. Do not skip browning the beef for depth and richness. Simmer slowly to keep the meat tender. Beef Stew often tastes better the next day. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Variations include adding mushrooms, green beans, turnips, or parsnips; replacing 1 cup of beef broth with dry red wine; using a slow cooker (Low: 8 hours, High: 4–5 hours); or using gluten-free flour or cornstarch instead of all-purpose flour.