Easy Beef Stew With Potatoes and Peas

Beef stew filled with veggies

Here's a simple, cozy beef stew that takes no time to throw together. It’s guaranteed to fill your home with delicious smells while it simmers for hours in your oven.

Prepping for beef stew

Beef Stew with  Potatoes and Peas

Serves 6

3 cups beef broth
1 cup red wine or water
1/2 cup flour
1 – 14-oz can tomato sauce
2 tablespoon vegetable oil
2 pounds stewing beef, fat trimmed and cut into 1-inch cubes
2 medium cooking onions, cut into chunks
2 cloves garlic, chopped
1 celery stick 
4 large carrots cut into 1-inch rounds
2 bay leaves
1 teaspoon dried thyme
2 white potatoes, cut into 2-inch pieces
1 cup frozen peas

Directions:

Preheat oven to 350° F

In a bowl, add beef broth, wine (or water), flour and tomato sauce. Whisk until the flour is dissolved.  

In a large casserole dish with a tight-fitting lid such as a Dutch oven, heat 1 tablespoon oil over medium-high heat. 

Add the beef and cook in batches until all sides are nicely brown. Remove beef and set aside. Drain off any fat in the pan, but keep any brown bits. 

Add remaining 1 tablespoon oil and sauté onions and garlic until soft, about six minutes. 

Add the broth-wine mixture, celery, carrots, bay leaves, thyme and potatoes. Cover with lid and place in the oven for 2 hours. Add peas and cook 15 minutes longer. Serve.  

Yummy and comforting.

Other Recipes To Try:

Moroccan Lamb Stew with Apricots and Dates

Pot Roast