This hearty beef stew blends tender beef, sweet peas, and ripe tomatoes into a comforting, protein-rich meal that’s perfect for any night of the week.
Packed with fiber from vegetables and healthy fats from a touch of butter and oil, it’s low in carbs and quick to prepare.
Ideal for easy weeknight dinners or make-ahead meal prep, it’s both satisfying and nourishing.
Beef Stew with Peas
Equipment
- 1 heavy-bottomed pot or Dutch oven
- 1 Cutting Board
- 1 Chef’s Knife
- Measuring spoons
- 1 Ladle
- 1 mixing spoon
Ingredients
- 2 tablespoons canola oil
- 1 tablespoon butter
- 1 pound beef stew meat cubed
- Salt and freshly ground black pepper to taste
- 1 yellow onion diced
- 1 large carrot sliced into thin rounds
- 2 garlic cloves minced
- 2 cans sweet peas rinsed and drained
- 1 can diced tomatoes
- 32 ounces low-sodium vegetable broth
- 1 bay leaf
- 3 sprigs fresh thyme
Instructions
- Preparing the Cooking Pot: Start by selecting a heavy-bottomed pot or Dutch oven. This type of cookware ensures even heat distribution and prevents the meat and vegetables from sticking. Place the pot over medium heat and add 2 tablespoons of canola oil. Allow the oil to warm for about 1 minute, just until it shimmers lightly but does not smoke. This step sets the foundation for browning the meat properly.
- Browning the Beef: Next, take 1 pound of cubed beef stew meat and season it generously with salt and freshly ground black pepper. Carefully add the seasoned beef cubes to the heated oil in a single layer, making sure not to overcrowd the pot. Let the beef cook without moving it for 2–3 minutes to develop a rich, golden-brown sear. Stir occasionally and continue browning for an additional 2–3 minutes until all sides are nicely caramelized. Once browned, remove the beef from the pot and transfer it to a plate. This step locks in flavor and juices, giving the stew a deep, savory base.
- Sautéing Aromatic Vegetables: In the same pot, add 1 tablespoon of butter. Once melted, add 1 diced yellow onion and 1 large carrot sliced into thin rounds. Season lightly with a pinch of salt and pepper. Cook the vegetables over medium heat, stirring occasionally, for approximately 5 minutes. The goal is to soften the onions until they turn translucent and tender, while the carrots begin to release their natural sweetness. This step builds layers of flavor that enhance the stew’s overall taste.
- Adding Garlic for Aroma: Once the onions and carrots are softened, add 2 minced garlic cloves to the pot. Stir continuously for about 1 minute, just until the garlic releases its fragrant aroma. Be careful not to let it burn, as burnt garlic can turn bitter. Garlic adds a subtle depth to the stew that complements the beef perfectly.
- Reintroducing the Beef: Return the browned beef cubes to the pot, mixing gently with the sautéed vegetables and garlic. This ensures that the meat reabsorbs some of the flavors from the vegetables and the fond (the browned bits left on the bottom of the pot). Stir carefully so the beef and vegetables are evenly combined.
- Incorporating Peas and Tomatoes: Add 2 cans of rinsed and drained sweet peas and 1 can of diced tomatoes to the pot. Stir everything together thoroughly. Allow the mixture to cook for 2 minutes over medium heat so the flavors start to meld and the tomatoes begin releasing their juices. This step contributes natural sweetness, acidity, and color to the stew.
- Pouring in the Broth and Herbs: Pour 32 ounces of low-sodium vegetable broth into the pot. Add 1 bay leaf and 3 sprigs of fresh thyme. Stir gently to combine. Increase the heat to high and bring the mixture to a boil. Once boiling, immediately reduce the heat to low or medium-low to maintain a gentle simmer. This method helps the beef become tender while infusing the broth with rich, aromatic flavors.
- Simmering the Stew: Allow the stew to simmer uncovered for about 20 minutes. Stir occasionally to prevent sticking. During this simmering phase, the beef will become tender, the carrots fully cook, and the flavors will meld together beautifully. The liquid should reduce slightly, creating a hearty and flavorful broth.
- Final Flavor Adjustments: After simmering, remove the bay leaf and thyme sprigs. Taste the stew carefully and adjust seasoning with additional salt and freshly ground pepper as needed. This step ensures that the final dish is perfectly balanced in flavor.
- Serving the Stew: Using a ladle, transfer the beef stew into bowls, making sure each serving includes a generous portion of beef, vegetables, and broth. Serve hot, and optionally pair with crusty bread, mashed potatoes, or a side salad for a complete and satisfying meal.
Notes
- For best results, use well-marbled beef stew meat. The fat adds flavor and helps keep the meat tender during simmering.
- Rinsing canned peas removes excess sodium and prevents the stew from becoming too salty.
- Cut carrots into uniform rounds to ensure even cooking.
- Browning the beef and sautéing the vegetables properly is key to developing rich, layered flavors.
- Low-sodium vegetable broth allows you to control the seasoning and avoid an overly salty stew.
- This recipe can be doubled for larger gatherings, but increase the simmering time slightly to ensure the beef stays tender.
Chef’s Secrets for Perfect Stew
One of the secrets to a truly flavorful stew lies in layering flavors.
Start by browning the beef thoroughly—this caramelization is crucial for a deep, savory base.
Sautéing the onions, carrots, and garlic separately lets their natural sweetness shine.
Use fresh herbs like thyme for aroma and discard them after simmering to avoid overpowering the stew.
For an extra touch, allow the stew to rest for 10–15 minutes off the heat before serving; this allows the flavors to meld beautifully.
Serving Suggestions to Impress Guests
This hearty beef stew is versatile and can be served in multiple ways.
Pair it with a slice of crusty bread or garlic toast to soak up the rich broth.
For a lighter option, serve alongside a crisp green salad. Mashed potatoes or creamy polenta make excellent accompaniments, adding extra comfort and texture.
Garnish with freshly chopped parsley or thyme for a touch of color and fresh flavor, making the dish visually appealing and inviting.
Storage Tips for Maximum Freshness
Allow the stew to cool to room temperature before storing.
Transfer leftovers to an airtight container and refrigerate for up to 4 days.
The flavors often improve after sitting overnight, making it perfect for meal prep.
For longer storage, freeze in portioned containers for up to 3 months.
To reheat, thaw overnight in the refrigerator and warm gently over low heat on the stove, stirring occasionally to prevent sticking or drying out.
Frequently Asked Questions
1. Can I use different vegetables in this stew?
Absolutely! You can add diced potatoes, parsnips, bell peppers, or green beans depending on your preference.
Just adjust the cooking time to ensure all vegetables are tender.
2. Can I make this stew in a slow cooker?
Yes, brown the beef and sauté the vegetables first, then transfer everything to a slow cooker.
Cook on low for 6–8 hours or on high for 3–4 hours until the beef is tender.
3. Can I substitute the beef for another protein?
You can use lamb or chicken, though cooking times will vary.
Chicken breast or thigh pieces will require less time and may benefit from gentle simmering to prevent overcooking.
4. How can I thicken the stew if it’s too thin?
Mix 1 tablespoon of cornstarch or flour with 2 tablespoons of cold water to make a slurry.
Stir into the simmering stew and cook for a few minutes until the broth thickens to your desired consistency.
5. Is this stew suitable for meal prep?
Definitely! It keeps well in the refrigerator for up to 4 days and freezes beautifully.
In fact, the flavors often deepen after a day or two, making it ideal for planning meals ahead.
