Beef Stew

4 from 1 vote

Print Recipe

Course Main Course

Ingredients

2 lbs Chuck roast, or stewing beef. Trimmed, and cut into 3/4" cubes
1/4 cup flour
1/4 tsp ground black pepper
3-4 tbsp vegetable oil ( for frying )
3 cups beef broth
3 cups vegetable stock or juice
1 cup celery, chopped into thin slices
2 medium onions, chopped into thin wedges, approx 1.5 cups
2 tbsp Worcestershire sauce
2 large bay leaves
1 tsp dried thyme
4 large red potatoes, cut into 1" cubes
3 large carrots. Peeled and cut into 1/4" thick pieces. Cut those in half if they seem too large.
1.5 cups frozen peas

Instructions

Brown the meat

Place the flour, pepper, and beef in a large freezer bag, and shake until the beef is completely covered.
Heat half the oil in a heavy-bottomed pot, to medium-high (not smoking).
Add half the beef, turn the pieces over when the bottoms are brown. Cook until all sides of the meat are brown.
Set the cooked meat aside, scrape off the bottom of the pot if any pieces of meat or the flour are sticking.
Cook the rest of the meat as above.

Build the broth

Return the meat to the pot, add the rest of the ingredients, other than the carrots, potatoes, and peas.
Stir all the ingredients, bring to a boil, reduce to a simmer, cover, and cook for 1 hour.

Finish the stew

Stir in the potatoes and carrots. return to a boil, reduce to a simmer, cover, cook for 30-40 minutes (until potatoes are tender).
Stir in the peas until heated through.
Remove the bay leaves and serve.

Notes

There's no seasoning added because the liquids (stock, broth, or juice) might already bring salt or seasoning to the stew. I made this on Twitch with 6 cups of unsalted bone broth. Adding 1/2 tsp of salt and 1/4 tsp of pepper was light seasoning, and your guests are welcome to add more as they like. I know some people enjoy heavily peppered stew.