Hearty Beef Stew with Carrots and Potatoes
Fork-tender chunks of beef chuck simmered with carrots, potatoes and celery in a rich, thyme-scented gravy. A cozy one-pot dinner for cold evenings.
- Prep
- 20 min
- Cook
- 150 min
- Total
- 2 hr 50
- Serves
- 6
Browning the beef in batches builds the deep flavor of the gravy, so don’t crowd the pot. If the stew seems thin, simmer it uncovered on the stovetop for 10 minutes. It tastes even better the next day.
Method
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Heat the oven to 325°F (165°C). Pat the beef dry, season with the salt and pepper, and toss with the flour.
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Heat the oil in a Dutch oven over medium-high heat. Brown the beef in two batches, per batch, and transfer to a plate.
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Stir the tomato paste into the pot for , then pour in the broth and Worcestershire, scraping up the browned bits.
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Return the beef to the pot with the thyme and bay leaves. Cover and bake for 1 1/.
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Stir in the carrots, celery and potatoes. Cover and bake for more, until the beef and vegetables are very tender.
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Remove the thyme stems and bay leaves, stir in the peas and let them warm through for .
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Sprinkle with parsley and serve in warm bowls.
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