Classic Beef Stew Recipe with Potatoes and Carrots
Tender beef chuck simmered with Yukon Gold potatoes, carrots, celery, and peas in a rich, savory beef broth.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
2 pounds cubed beef chuck or beef stewing meat
Flour, for dredging
2 tablespoons olive oil, plus more as needed
1 medium onion, chopped
3 celery stalks, chopped
6 cloves garlic, minced
1 (6-ounce) can tomato paste
4 cups beef broth
1 tablespoon Worcestershire sauce
1/4 teaspoon Italian seasoning
3 bay leaves
1 pound Yukon Gold potatoes, peeled and diced
4 medium carrots, peeled and thickly sliced
1 cup frozen peas, optional
Salt and black pepper, to taste
Instructions
1. Coat beef lightly in flour and shake off excess.
2. Brown beef in olive oil in two batches; transfer to a plate.
3. Sauté onion and celery for 5 minutes.
4. Add garlic and tomato paste; cook 1–2 minutes.
5. Add beef broth and Worcestershire sauce, scraping up browned bits.
6. Return beef to the pot and add Italian seasoning and bay leaves.
7. Cover and gently simmer for 1 hour, stirring occasionally.
8. Add potatoes and carrots; cover and simmer about 1 hour until tender.
9. Remove bay leaves and stir in peas until heated through.
10. Season with salt and black pepper and serve.
Notes
Keep the stew at a gentle simmer for tender beef.
If the beef is still firm, continue simmering until fork-tender.
Refrigerate leftovers promptly in covered containers.