Here is a classic pot beef stew recipe — hearty, tender, and perfect for a cozy meal! 🍲🥕🥔
🥘 POT BEEF STEW (Classic Stovetop Recipe)
Serves: 6
Prep time: 15 minutes
Cook time: 2–2½ hours
Ingredients
- 2 lbs beef stew meat (chuck roast cut into cubes)
- 2 tbsp olive oil
- Salt & black pepper (to taste)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 tbsp flour (for thickening)
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 4 carrots, peeled and sliced
- 3–4 potatoes, peeled and cubed
- 2 celery stalks, chopped (optional)
- 1 cup frozen peas (add at end)
Instructions
1. Brown the beef
- Season beef cubes well with salt & pepper.
- Heat oil in a large pot or Dutch oven over medium-high.
- Brown beef on all sides (do in batches so it browns, not steams).
- Remove beef and set aside.
2. Build the flavor
- Sauté onions in the pot for 3–4 minutes.
- Add garlic and cook 30 seconds.
- Sprinkle flour over the onions/garlic and stir for 1 minute (makes a thick stew).
3. Add liquids and seasonings
- Stir in beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves.
- Return beef to the pot and bring to a simmer.
4. Long, slow simmer
- Reduce heat to low.
- Cover and simmer 1 hour.
5. Add vegetables
- Add carrots, potatoes, and celery.
- Continue simmering 45–60 minutes, until meat and vegetables are fork-tender.
6. Finish
- Stir in frozen peas for the last 5 minutes.
- Taste and adjust salt/pepper as needed.
- Remove bay leaves before serving.
Serve With
- Crusty bread
- Cornbread
- Over rice or mashed potatoes
- A simple side salad
Tips
- If stew is too thin: simmer uncovered 10–15 minutes or mix 1 tbsp flour with cold water and stir in.
- If too thick: add a splash of broth.
- Even better the next day!
If you want, I can give you a slow cooker version, instant pot version, or a red wine beef stew variation—just tell me!
