Hearty Beef and Pea Stew with Carrots and Herbs

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 1 hour 50 minutes
• Total Time: 2 hours 10 minutes

Quick Ingredients

• 2 lb (907 g) beef chuck, cut into 1 1/2-inch chunks
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 3 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 medium carrots, sliced (about 1/2-inch thick)
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 4 cups (960 ml) low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 2 bay leaves
• 1 lb (454 g) frozen green peas
• 1 tbsp unsalted butter (optional, for finishing)
• 2 tbsp chopped fresh parsley

Do This

• 1) Toss beef with salt, pepper, and flour.
• 2) Sear beef in oil in a Dutch oven over medium-high heat; remove.
• 3) Sauté onion and carrots 6 minutes; add garlic 30 seconds; stir in tomato paste 1 minute.
• 4) Add broth, Worcestershire, thyme, and bay leaves; scrape up browned bits.
• 5) Return beef, bring to a simmer, cover, and cook on low 75 minutes.
• 6) Add peas; simmer uncovered 10 minutes until peas are hot and stew thickens.
• 7) Finish with butter (optional) and parsley; adjust seasoning and serve.

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Why You’ll Love This Recipe

• Deep, savory flavor from well-seared beef and a slow simmer.
• Tender beef chunks with sweet carrots and bright green peas in every bowl.
• One-pot comfort food that’s weeknight-friendly but tastes slow-cooked.
• Great for leftovers: it reheats beautifully and gets even better the next day.

Grocery List

• Produce: 1 large yellow onion, 3 medium carrots, 3 garlic cloves, fresh parsley
• Dairy: unsalted butter (optional)
• Pantry: beef chuck, all-purpose flour, olive oil, tomato paste, low-sodium beef broth, Worcestershire sauce, dried thyme, bay leaves, kosher salt, black pepper, frozen green peas

Full Ingredients

For the Beef

• 2 lb (907 g) beef chuck roast, trimmed and cut into 1 1/2-inch chunks
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 3 tbsp all-purpose flour
• 2 tbsp olive oil

For the Stew Base

• 1 large yellow onion, diced (about 2 cups)
• 3 medium carrots, sliced into 1/2-inch rounds (about 2 cups)
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 4 cups (960 ml) low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 2 bay leaves

To Finish

• 1 lb (454 g) frozen green peas (no need to thaw)
• 1 tbsp unsalted butter (optional, for a glossier, richer broth)
• 2 tbsp chopped fresh parsley
• Additional kosher salt and black pepper, to taste

Step-by-Step Instructions

Step 1: Prep and coat the beef

Pat the beef chunks dry with paper towels (this helps them brown instead of steam). In a large bowl, toss the beef with 1 1/2 tsp kosher salt, 1/2 tsp black pepper, and 3 tbsp flour until the pieces look lightly dusted.

Set a Dutch oven or heavy pot (at least 5 1/2-quart) on the stove so it can preheat while you finish prepping the vegetables.

Step 2: Sear the beef for deep flavor

Heat 2 tbsp olive oil in the Dutch oven over medium-high heat until the oil shimmers.

Add the beef in a single layer (work in 2 batches if needed so you don’t crowd the pot). Sear for 8–10 minutes total, turning occasionally, until the beef is well browned on multiple sides.

Transfer the browned beef to a plate and leave the browned bits in the pot (those are pure flavor for your broth).

Step 3: Sauté the aromatics and carrots

Reduce heat to medium. Add the diced onion and sliced carrots to the pot. Cook, stirring and scraping up some of the browned bits, for 6 minutes until the onion starts to soften.

Add the minced garlic and cook for 30 seconds, stirring constantly so it doesn’t burn.

Step 4: Bloom the tomato paste and build the broth

Stir in 2 tbsp tomato paste and cook for 1 minute, stirring, until it darkens slightly and smells toasted (this takes the edge off the tomato paste and adds richness).

Slowly pour in 4 cups (960 ml) beef broth, stirring and scraping the bottom of the pot thoroughly to loosen all browned bits. Stir in 1 tbsp Worcestershire sauce, 1 tsp dried thyme, and add 2 bay leaves.

Step 5: Simmer until the beef is tender

Return the seared beef (and any juices on the plate) to the pot. Bring the stew just to a gentle simmer over medium heat.

Once simmering, reduce heat to low, cover, and cook for 75 minutes, stirring once or twice to prevent sticking. Keep the stew at a low, steady simmer (a few lazy bubbles), not a rolling boil.

The beef should be getting noticeably tender at this point; if it still feels tight, don’t worry—the final simmer will finish the job.

Step 6: Add peas and thicken slightly

Uncover the pot and stir in the 1 lb (454 g) frozen green peas. Simmer uncovered for 10 minutes, stirring occasionally, until the peas are hot and the broth thickens to a spoon-coating consistency.

Remove and discard the bay leaves.

Step 7: Finish, season, and serve

Turn off the heat. For extra richness and a glossy finish, stir in 1 tbsp unsalted butter (optional) until melted.

Stir in 2 tbsp chopped parsley. Taste and adjust with additional salt and pepper as needed (the amount depends on your broth’s salt level).

Serve hot in bowls, making sure each serving gets plenty of beef chunks, carrots, and peas. This stew is excellent with crusty bread, mashed potatoes, or buttered noodles.

Pro Tips

• Don’t crowd the pan when searing. Brown the beef in two batches if needed; overcrowding leads to steaming and less flavor.
• Keep the simmer gentle. A low simmer helps the beef turn tender without getting dry or stringy.
• Peas go in at the end. Adding them late keeps them bright green and sweet instead of dull and mushy.
• Want a thicker stew? Simmer uncovered an extra 5–10 minutes. For even more thickening, mash a few carrot slices against the side of the pot and stir them in.
• Season at the end. Broth reduces as it simmers, so final seasoning is more accurate.

Variations

• Herbier finish: Add 1 tsp finely chopped fresh rosemary or an extra 1 tbsp parsley right before serving.
• Extra vegetables: Add 2 cups (about 250 g) diced Yukon Gold potatoes with the broth in Step 4; simmer until tender (they may need an additional 10–15 minutes).
• Richer, darker broth: Replace 1/2 cup (120 ml) of the beef broth with 1/2 cup (120 ml) dry red wine, added in Step 4.

Storage & Make-Ahead

Cool the stew to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat until the beef is hot throughout (aim for at least 165°F (74°C)), adding a splash of broth or water if it thickened too much in the fridge.

To freeze, portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. For best texture, stir in an extra small handful of peas while reheating to freshen up the color and sweetness.

Nutrition (per serving)

Approximate (based on 6 servings): 420 calories, 38 g protein, 16 g fat, 28 g carbohydrates, 7 g fiber, 7 g sugar, 780 mg sodium.