Beef Stew Recipe
This timeless beef stew recipe is the perfect warm meal for a cold weekend evening. Featuring tender pieces of beef alongside hearty carrots, potatoes, onions, celery, peas, and mushrooms, it’s sure to provide a comforting experience for all.
Get the Calorie Master app
Download on the App Store for the best experience.
Ingredients
- 3 cups low-sodium beef broth
- 2 1/2 pounds boneless chuck roast
- 1 1/2 cups yukon gold potatoes
- 1 1/2 cups carrots
- 1 cup chopped celery
- 1 medium onion
- 4 ounces white button mushrooms
- 3 sprigs fresh thyme
- 2 bay leaves
- 1/2 cup frozen peas
- Kosher salt and black pepper
- 3 tablespoons flour or gluten-free flour
- 3 tablespoons tomato paste
Equipment Needed
- Dutch Oven
Instructions
- 1
Begin by setting your oven temperature to 375°F.
- 2
In a blender, mix together the broth, flour, tomato paste, 1 1/4 teaspoons of kosher salt, and 1/4 teaspoon of black pepper until the mixture is completely smooth.
- 3
Place a large Dutch oven over high heat, apply a light spray of oil, and sear the beef on all sides in two separate batches. Once browned, remove the beef and set it aside. Spray the pot again, then add the carrots, celery, and onions, sautéing for about 5 minutes until they are nicely browned. Return the beef along with any collected juices back into the pot.
- 4
Incorporate the potatoes, mushrooms, thyme, and bay leaves, then pour the blended broth mixture over everything. Cover the Dutch oven and bake for 2 1/2 hours, checking after 2 hours to ensure there’s sufficient liquid, until the meat and vegetables are tender.
- 5
Once done, take the pot out of the oven, remove the thyme and bay leaves, then stir in the peas and allow them to warm through for 1 minute. Taste and adjust the salt as necessary.
Nutrition Information
Notes & Tips
- Makes about 8 1/2 cups