Beef Stew with Peas

Warm, hearty, and irresistibly comforting, this Beef Stew with Peas is the perfect dish for cozy evenings or family gatherings. Made with tender chunks of seared beef chuck roast, simmered slowly with robust aromatics like garlic, onion, and thyme, this stew boasts a rich, savory broth enhanced by tomato paste. The addition of carrots, potatoes, and bright green peas adds layers of texture and sweetness, while a finishing touch of fresh parsley elevates its homestyle charm. With just 20 minutes of prep and a slow-cook method that ensures melt-in-your-mouth beef, this recipe is a surefire win for anyone seeking a classic one-pot meal full of flavor. Perfect for meal prepping or savoring straight from the pot, this traditional beef stew is as satisfying as it is simple to make.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

Ingredients

• 2 pounds beef chuck roast
• 1 teaspoon salt
• 1 teaspoon black pepper
• 0.5 cup all-purpose flour
• 3 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic cloves, minced
• 3 large carrots, peeled and sliced
• 2 medium potatoes, peeled and diced
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 leaf bay leaf
• 1 teaspoon dried thyme
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Cut the beef chuck roast into 1.5-inch cubes. Season the beef cubes with salt and pepper.

Step 2

Place the all-purpose flour in a shallow dish and dredge the beef cubes in the flour, shaking off any excess.

Step 3

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.

Step 4

Working in batches, add the beef cubes to the pot in a single layer. Brown the beef on all sides, about 3-4 minutes per side. Remove the browned beef and set aside on a plate.

Step 5

In the same pot, add the chopped onion and sauté for about 5 minutes until softened, stirring occasionally.

Step 6

Add the minced garlic to the pot and cook for another minute, until fragrant.

Step 7

Stir in the sliced carrots and diced potatoes, mixing them with the onions and garlic.

Step 8

Return the browned beef to the pot and pour in the beef broth, ensuring the beef is mostly covered.

Step 9

Add the tomato paste, bay leaf, and dried thyme, stirring to combine.

Step 10

Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and let it cook for about 2 to 2.5 hours, or until the beef is tender.

Step 11

Approximately 15 minutes before the stew is done, stir in the frozen peas.

Step 12

Remove the bay leaf before serving and adjust seasoning with additional salt and pepper if needed.

Step 13

Garnish the stew with chopped fresh parsley before serving.

Nutrition Facts

Serving size	2930.4 grams (2930.4g)

Amount per serving	% Daily Value*
Calories	3555

Total Fat 228.00g	292%
Saturated Fat 80.50g	403%
Polyunsaturated Fat 4.10g
Cholesterol 680mg	227%
Sodium 6680mg	290%
Total Carbohydrate 185.50g	67%
Dietary Fiber 26.30g	94%
Total Sugars 30.60g
Protein 200.50g	401%

Vitamin D 0IU	0%
Calcium 412mg	32%
Iron 36mg	202%
Potassium 6505mg	138%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.1%

Protein: 22.3%

Carbs: 20.6%