🍲 Hearty Beef Stew

Ingredients

• Stew

• 2 lb Beef stew meat, cut in 1 1/2-inch pieces
• 1½ tsp Table salt
• ½ tsp Ground black pepper
• 3 tbsp All-purpose flour
• 3 tbsp Vegetable oil (soybean)
• 1 Yellow onion, chopped
• 3 clove Garlic, minced
• 2 tbsp Tomato paste
• 4 cup Beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dried thyme
• 2 leaf Bay leaves
• 1½ lb Yellow (Yukon-type) potatoes, cut in 1-inch chunks
• 4 Carrots, cut in 1-inch pieces
• 2 stalk Celery, sliced
• 1 cup Frozen peas

Nutrition

Steps

You’ll need: Dutch oven or large heavy pot (or slow cooker), tongs.

1. Pat the beef dry, season with the salt and pepper, and toss with the flour.
2. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Brown the beef in two batches, 5 to 6 minutes per batch, adding the last of the oil as needed. Move to a plate.
3. Lower the heat to medium. Cook the onion 4 minutes, then the garlic and tomato paste for 1 minute.
4. Add the broth, Worcestershire, thyme and bay leaves, scraping up the browned bits. Return the beef. Bring to a boil, then cover and simmer gently 1 1/2 hours.
5. Add the potatoes, carrots and celery and simmer covered 30 to 40 minutes more, until the beef and vegetables are tender. (Beef is safe at 145°F; stew meat needs this long, gentle simmer to turn tender.) Stir in the peas for the last 5 minutes. Remove the bay leaves.
6. Slow cooker: after browning, put everything except the peas in the cooker and cook on low 8 hours. Stir in the peas at the end.

🌡 Safe temperaturesBeef, pork or lamb steaks, chops and roasts 145°F with a 3-minute rest. Check the thickest part with a food thermometer (USDA). More on food safety.