A comforting dish envelops you in warm, savory aromas, evoking memories of family dinners and cozy nights.
Ingredients
Scale:
2 pounds Beef chuck roast, cut into 1-inch cubes
1 teaspoon Salt
1/2 teaspoon Black pepper
2 tablespoons Vegetable oil
1 large Onion, chopped
3 Garlic cloves, minced
3 medium Carrots, sliced
2 stalks Celery, chopped
2 large Potatoes, peeled and cubed
4 cups Beef broth
2 tablespoons Worcestershire sauce
2 Bay leaves
1 teaspoon Dried thyme
1 cup Frozen peas
Instructions
Season the beef cubes with salt and black pepper.
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Sear the beef in batches until browned on all sides, about 5-7 minutes. Remove from the pot and set aside.
Add the chopped onion, minced garlic, carrots, and celery to the pot. Sauté for about 5 minutes until the vegetables are softened and the onion is translucent.
Stir in the cubed potatoes, seared beef, beef broth, Worcestershire sauce, bay leaves, and thyme. Bring the mixture to a boil.
Reduce the heat to low, cover, and let it simmer for about 2 hours, or until the beef is tender and the flavors have developed. Stir occasionally, and add water if needed.
About 10 minutes before serving, stir in the frozen peas. Remove bay leaves before serving.
While the stew is simmering, prepare the mashed potatoes. Boil peeled potatoes in salted water until tender, about 15-20 minutes. Drain and mash with butter and milk until creamy.
Serve the beef stew hot over a generous scoop of mashed potatoes, garnished with fresh parsley if desired.
