Grandma's Timeless Beef Stew

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

A slow-simmered masterpiece with tender beef and root vegetables, developed over hours to create deep, comforting flavors that echo generations of home cooking. This french-inspired one pot ready in about 170 minutes pairs beef chuck, all-purpose flour, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 2 pounds beef chuck
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons olive oil
• 1 large, diced onion
• 2, peeled and diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1 tablespoon tomato paste
• 4 cups beef broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 2, peeled and diced potatoes
• 1 cup frozen peas

Instructions

1. Step 1: Pat the 2 pounds beef chuck cubes dry, then season evenly with 3 tablespoons all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper. Heat 3 tablespoons olive oil in a Dutch oven over medium-high heat until shimmering.
2. Step 2: Add the seasoned beef in a single layer without crowding, searing for 3-4 minutes per side until deeply browned; transfer to a plate.
3. Step 3: Add the diced onion, 2 diced carrots, and 2 diced celery stalks to the pot; cook for 5 minutes until softened. Add 3 minced garlic cloves and 1 tablespoon tomato paste, cooking for 1 minute until fragrant.
4. Step 4: Return the browned beef to the pot, add 4 cups beef broth, 2 bay leaves, and 1 teaspoon dried thyme. Bring to a gentle simmer, cover, and reduce heat to low.
5. Step 5: Simmer uncovered for 2 hours, stirring occasionally, until beef is fork-tender. Add 2 diced potatoes and continue simmering for 30 minutes until potatoes are tender.
6. Step 6: Stir in 1 cup frozen peas and cook for 5 minutes until peas are heated through. Discard bay leaves before serving.