Name: Hearty Beef and Vegetable Stew Recipe
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Cuisine: American
Ingredients: 2 lbs beef stew meat (chuck roast), cut into 1½-inch cubes; 3 tbsp olive oil, divided; 1 large onion, chopped; 3 garlic cloves, minced; 4 cups beef broth (low-sodium); 3 carrots, peeled and sliced; 3 medium potatoes, peeled and chunked; 2 celery stalks, chopped; 2 cups green beans, trimmed and cut into 2-inch pieces; 1 cup mushrooms, sliced; ½ cup green peas, fresh or frozen; 3 tbsp tomato paste; 2 tsp Worcestershire sauce; 1 tsp dried thyme; 1 tsp dried oregano; 1 tsp paprika; ½ tsp black pepper; ½ tsp salt (adjust to taste); 2 tbsp all-purpose flour (for thickening); 2 tbsp fresh parsley, chopped (for garnish)

Ingredients

Scale

2 lbs beef stew meat (chuck roast), cut into 1½-inch cubes
3 tbsp olive oil, divided
1 large onion, chopped
3 garlic cloves, minced
4 cups beef broth (low-sodium)
3 carrots, peeled and sliced
3 medium potatoes, peeled and chunked
2 celery stalks, chopped
2 cups green beans, trimmed and cut into 2-inch pieces
1 cup mushrooms, sliced
½ cup green peas, fresh or frozen
3 tbsp tomato paste
2 tsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried oregano
1 tsp paprika
½ tsp black pepper
½ tsp salt (adjust to taste)
2 tbsp all-purpose flour (for thickening)
2 tbsp fresh parsley, chopped (for garnish)

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Instructions

Pat beef cubes dry and season lightly with salt and pepper. Heat 2 tbsp olive oil in a Dutch oven or heavy pot over medium-high heat. Brown beef in batches, 2–3 minutes per side, then set aside.
Reduce heat to medium, add remaining 1 tbsp olive oil. Sauté onion until softened (~3 minutes), then add garlic and cook 30 seconds until fragrant.
Stir in tomato paste, paprika, thyme, and oregano to coat onions and garlic. Return beef to pot, pour in beef broth and Worcestershire sauce. Bring to boil, reduce heat to low, cover and simmer 1½ hours until beef is tender.
Add carrots, potatoes, celery, and green beans. Cover and cook 25–30 minutes until vegetables are tender.
Whisk flour with ¼ cup cold water to make a slurry. Gradually stir into stew and simmer uncovered 5–10 minutes until thickened.
Add mushrooms and green peas, cook 5 minutes until heated through. Taste and adjust seasoning as needed.
Ladle into warm bowls, sprinkle with parsley, and serve with crusty bread, rice, or mashed potatoes.

Notes

For gluten-free, use cornstarch slurry instead of flour.
Stew flavor improves the next day; freezes well in portions.
Optional: Add barley or lentils for extra heartiness.

Author: lina
Prep Time: 20 minutes
Cook Time: 2 hours 15 minutes
Category: Dinner
Method: Slow-Cooked
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 5 g
Sodium: 560 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 6 g
Protein: 35 g
Cholesterol: 85 mg