There’s something deeply comforting about a pot of beef stew slowly simmering on the stove. This country-style beef stew is rich, hearty, and full of familiar flavors that warm you from the inside out. Tender chunks of beef, vegetables that hold their shape, and a savory broth infused with fresh herbs make this a meal worth taking your time with. It’s not rushed food—it’s patient cooking, the kind that fills your kitchen with incredible aromas and brings everyone to the table. If you enjoy cozy, homemade meals, this is one you’ll want to make again and again. Don’t forget to share how you serve yours or what bread you enjoy with it.

Ingredients

• 2½ pounds beef chuck, cut into large bite-size pieces

• Salt and black pepper, to taste

• ½ cup all-purpose flour

• 2 tablespoons olive oil

• 2 tablespoons bacon fat (or butter if unavailable)

• 1 large onion, cut into chunks

• 3 cloves garlic, lightly crushed or minced

• 8 oz white mushrooms, halved or quartered

• 3 carrots, cut into thick slices

• 2 celery stalks, sliced

• 1½ pounds baby gold potatoes, halved

• 6–7 cups low-sodium beef broth

• 2 tablespoons tomato paste

• 1 cup crushed tomatoes

• ¼ cup Worcestershire sauce

• 2–3 bay leaves

• 1 tablespoon fresh rosemary, chopped

• 1 tablespoon fresh thyme leaves

• ½ cup frozen peas

• Fresh parsley, chopped, for garnish

Instructions
Season the beef generously with salt and pepper, then lightly coat all sides with flour, shaking off any excess.

Heat olive oil in a heavy skillet over medium-high heat. Sear the beef in small batches, turning to brown all sides. Remove the meat and set aside. Do not overcrowd the pan.

Pour a small amount of beef broth into the skillet and gently scrape up the browned bits from the bottom. Set this flavorful liquid aside.

In a large Dutch oven or heavy pot, melt the bacon fat over medium heat. Add the onion and cook until softened and lightly translucent. Add the mushrooms and a pinch of salt, cooking until golden and most of their moisture has evaporated.

Stir in the garlic and cook for about 30 seconds, just until fragrant.

Pour in the deglazing liquid from the skillet along with the remaining beef broth. Stir well, then add the seared beef and any resting juices.

Mix in the tomato paste, crushed tomatoes, Worcestershire sauce, bay leaves, rosemary, and thyme. Bring the stew to a gentle simmer, then cover and cook on low heat for 1 hour.

After one hour, add the potatoes, carrots, and celery. Stir gently, cover, and continue simmering for another 1 to 1½ hours, until the beef is very tender and the vegetables are cooked through.

During the last minute of cooking, stir in the peas. Remove from heat, discard bay leaves, and sprinkle with fresh parsley before serving.

Notes or Tips

• Keep the simmer low and steady; a fast boil can make the meat tough.

• Coating the beef with flour at the beginning naturally thickens the stew without extra steps later.

• Baby gold or red potatoes work best because they hold their shape during long cooking.

• This stew tastes even better the next day, making it perfect for leftovers.

• Serve with crusty bread, toasted rolls, or homemade biscuits and invite everyone to share their favorite way to enjoy beef stew.