Smith's Homestyle Beef Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A rich, slow-simmered stew with tender beef and seasonal vegetables, simmered to perfection for a comforting weeknight meal. This american-inspired beef 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
• 2 tbsp olive oil
• 1 large, diced onion
• 2, peeled and diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 4 cups beef broth
• 1 cup, diced potatoes
• 1 cup frozen peas
• 2 tbsp tomato paste
• 1 tbsp, fresh leaves thyme
• 1 bay leaf
• 1/4 cup, chopped parsley

Instructions

1. Step 1: Pat the beef cubes dry with paper towels, then season with 1 tsp salt and 1/2 tsp black pepper. Dust the seasoned beef evenly with 2 tbsp flour, shaking off excess.
2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add the beef in a single layer (work in batches to avoid crowding) and sear for 3-4 minutes per side until browned, then transfer to a plate.
3. Step 3: Add the diced onion, carrots, and celery to the pot and cook for 5 minutes, stirring occasionally, until the vegetables begin to soften and release their aroma.
4. Step 4: Add the minced garlic and tomato paste, and cook for 1 minute until fragrant and the paste darkens slightly.
5. Step 5: Return the beef to the pot, add the beef broth, diced potatoes, thyme, and bay leaf. Bring to a gentle simmer, then cover and reduce heat to low. Simmer for 1.5 hours, or until the beef is fork-tender and easily pulls apart.
6. Step 6: Stir in the frozen peas and cook for an additional 5 minutes until the peas are heated through. Discard the bay leaf and stir in the chopped parsley before serving.