Description

This beef stew soup is a cozy, one-pot meal loaded with tender chunks of seared beef, baby potatoes, carrots, and peas simmered in a rich, savory broth. It’s a comforting classic perfect for cold nights, made from pantry-friendly ingredients with deep, slow-simmered flavor.

Ingredients

1 tablespoon vegetable oil (plus more if needed)

2 pounds beef chuck stew meat, cut into 1-inch cubes

1 medium yellow onion, chopped

2 carrots, peeled and sliced into rounds

2 celery stalks, chopped

Salt, to taste

Freshly ground black pepper, to taste

3 garlic cloves, finely chopped

1/4 cup tomato paste

6 cups low-sodium beef broth

1 tablespoon Worcestershire sauce

2 sprigs fresh thyme

2 bay leaves

1 pound baby potatoes, halved

1 cup frozen peas

1/4 cup chopped fresh parsley

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Instructions

1. In a large Dutch oven or heavy pot, heat the oil over medium heat. Add the beef cubes in batches, searing them on all sides until browned (about 10 minutes). Transfer the browned beef to a plate and set aside.

2. If needed, add a bit more oil to the pot. Over medium-high heat, sauté the onion, carrots, and celery, stirring occasionally until softened (about 7 minutes). Season with salt and pepper.

3. Stir in the garlic and tomato paste. Cook for 2 minutes, until the garlic is fragrant and the tomato paste deepens in color.

4. Return the beef and its juices to the pot. Pour in the broth and Worcestershire sauce. Add thyme and bay leaves. Bring to a boil, then reduce to a simmer over medium-low heat. Cover and simmer for 30 to 45 minutes, or until the beef is tender, stirring occasionally. Season with additional salt and pepper as needed.

5. Stir in the halved baby potatoes. Cover and simmer for 15 minutes, or until the potatoes are fork-tender.

6. Remove the bay leaves and thyme sprigs. Stir in the frozen peas and cook for 2 minutes until heated through. Adjust seasoning if necessary.

7. Ladle the stew into bowls and top each serving with chopped fresh parsley.

Notes

This stew freezes well—just add the peas and parsley fresh after reheating. For a thicker consistency, mash a few potatoes into the broth or simmer uncovered to reduce.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Category: One-Pot & Easy Meals
Method: Stovetop simmer
Cuisine: American