Slow-Cooked Beef Stew with Texas Peppercorns

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A hearty, comforting stew with tender beef and root vegetables, enhanced by the subtle heat of Texas peppercorns. This american-inspired soups ready in about 135 minutes pairs beef chuck, all-purpose flour, olive oil 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

• 1.5 pounds beef chuck
• 3 tablespoons all-purpose flour
• 1.5 tablespoons olive oil
• 1 large, diced onion
• 2, peeled and diced carrot
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 2 cups beef broth
• 1 cup (canned) diced tomatoes
• 1 cup, diced potato
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1/2 teaspoon, crushed Texas peppercorns
• 2 tablespoons, chopped fresh parsley

Instructions

1. Step 1: Pat the beef chuck cubes dry with paper towels, then toss with 3 tablespoons all-purpose flour and 1/2 teaspoon salt in a large bowl until evenly coated.
2. Step 2: Heat 1.5 tablespoons olive oil in a large Dutch oven over medium-high heat. Add the floured beef cubes in a single layer and sear for 3-4 minutes per side until browned, working in batches to avoid overcrowding.
3. Step 3: Add the diced onion, carrots, and celery to the pot, stirring to combine. Cook for 5 minutes until vegetables begin to soften.
4. Step 4: Stir in the minced garlic and cook for 1 minute until fragrant.
5. Step 5: Pour in 2 cups beef broth and 1 cup diced tomatoes, scraping the bottom of the pot to release any browned bits. Add 1 teaspoon dried thyme, 1/2 teaspoon crushed Texas peppercorns, and 1/2 teaspoon black pepper. Bring to a simmer.
6. Step 6: Cover the pot and reduce heat to low. Simmer gently for 1 hour, then add 1 cup diced potatoes. Continue to simmer, covered, for another 45 minutes until the beef is tender and potatoes are cooked through.
7. Step 7: Stir in 1 cup frozen peas and cook for 5 more minutes until peas are heated through. Adjust seasoning with salt and pepper to taste. Garnish with 2 tablespoons chopped fresh parsley before serving.