Estate Kitchen Comfort Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A slow-simmered beef and vegetable stew with a rich, savory broth, evoking the warmth of a family heirloom recipe from a vintage household auction. This american-inspired one pot ready in about 120 minutes pairs stew beef, all-purpose flour, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs stew beef
• 2 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1 large onion
• 3 carrots
• 3 potatoes
• 3 cloves garlic
• 4 cups beef broth
• 1 cup frozen peas
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 bay leaf

Instructions

1. Step 1: Pat 1.5 lbs stew beef dry with paper towels, then toss with 2 tbsp all-purpose flour, 1/2 tsp salt, and 1/4 tsp black pepper. Heat 1.5 tbsp olive oil in a Dutch oven over medium-high heat until shimmering; sear half the beef in a single layer for 3-4 minutes per side until browned, then transfer to a plate.
2. Step 2: Add remaining 1.5 tbsp olive oil to the pot, then add 1 diced onion and cook over medium heat for 5 minutes until softened and translucent, stirring occasionally.
3. Step 3: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, then add 2 tbsp tomato paste and cook for 1 minute until deepened in color.
4. Step 4: Return seared beef to the pot, add 3 sliced carrots, 3 diced potatoes, 1 tsp dried thyme, 1 bay leaf, and 4 cups beef broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1.5 hours until beef is fork-tender.
5. Step 5: Stir in 1 cup frozen peas and cook for 5 minutes until heated through. Discard bay leaf, then season with remaining 1/2 tsp salt and 1/4 tsp black pepper.