Beef Stew with Carrots & Peas – One Pot Dinner

Looking for a balanced, easy dinner that tastes like it took hours but is mostly hands-off? This beef stew with carrots & peas – one pot dinner fits the bill. Hearty beef seared for depth, sweet carrots, fresh peas, and a savory gravy all come together in a single pot. Below is the full recipe, tips, variations, internal links to related meals, and FAQs to make this your new weeknight favorite.

Why This One Pot Stew Works

Color, Flavor & Texture in a Single Pot

One-pot meals simplify cleanup and make cooking easier. This stew gives you vibrant color from carrots and peas, tender beef, and a rich sauce — without juggling multiple pans. It delivers comfort without complexity.

Vegetable Balance That Plays Along

Carrots bring earthy sweetness; peas add brightness and a pop of color. Together with beef, they make a meal that feels wholesome and satisfying. If you enjoyed our Melt-in-Your-Mouth Beef Stew with Red Potatoes, this version gives you more veggie variety.

Ingredients & Prep Notes

Ingredient List

• 2 to 2.5 lbs beef chuck or stew meat, cubed
• Salt and freshly ground black pepper, to taste
• 3 tablespoons all-purpose flour
• 2 tablespoons cooking oil (vegetable or olive)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, sliced into rounds
• 1½ cups peas (fresh or frozen)
• 2 potatoes, diced (optional, for extra body)
• 2 ribs celery, chopped
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 bay leaf
• 4 cups beef broth or stock
• Fresh parsley, chopped (for garnish)

Prep Tips Before You Start

• Pat beef dry so flour coating sticks and searing is more effective.
• Cut vegetables uniformly so they cook evenly.
• If using frozen peas, wait to add them near the end to keep their green color bright.

Step‑by‑Step Recipe Instructions

1. Brown the Beef

1. Season beef cubes with salt and pepper, then toss lightly with flour.
2. Heat oil in a heavy pot (Dutch oven or thick-bottomed pot). In batches, sear beef until browned on all sides. Remove and set aside.

2. Sauté Aromatics & Build Base

1. In the same pot, add onion, garlic, and celery. Sauté until softened and fragrant.
2. Stir in tomato paste and Worcestershire sauce, cooking for 1–2 minutes to deepen flavor.

3. Combine & Simmer

1. Return browned beef to the pot.
2. Add carrots, potatoes (if using), thyme, and bay leaf.
3. Pour in beef broth to nearly cover ingredients; stir gently.
4. Bring to a low boil, then reduce heat to a simmer. Cover and cook for about 1½ hours, stirring occasionally.

4. Add Peas & Finish

1. About 10–15 minutes before serving, stir in peas.
2. Uncover and simmer a few minutes if broth needs thickening.
3. Remove bay leaf, taste, and adjust salt and pepper.
4. Garnish with fresh parsley and serve hot.

Tips, Variations & Serving Suggestions

Tips for Best Results

• Avoid stirring too aggressively once peas are added—they can mash.
• If broth is too thin, mash a potato or stir in a small flour/cornstarch slurry.
• Flavor improves if you let the stew rest and reheat—it allows ingredients to meld.

Variations to Try

Omit potatoes for a lower-carb version. Use baby potatoes or fingerlings instead for variety in texture. Add mushrooms or green beans near the end for extra depth. Stir in a squeeze of lemon juice or a dash of vinegar to brighten flavors just before serving.

Serving & Pairing Ideas

This stew is satisfying on its own but pairs wonderfully with crusty bread, mashed potatoes, or rice. Serve with a side salad or steamed greens for balance. It also complements lighter soups earlier in the week, offering variety without repetition.

Leftovers store well in the refrigerator for 3–4 days in a sealed container. Reheat gently, adding a bit of broth if it thickens too much. You can freeze portions up to 3 months—some texture shifts might occur in peas or potatoes, but the flavor remains rich.

FAQ

Can I skip browning the beef?

Yes—browning adds depth and color, but the stew will still turn out flavorful with enough simmering.

Should I add peas at the start?

No—add them near the end (last 10–15 minutes) to preserve their color and texture.

How do I thicken the broth?

Mash a potato piece into the broth, simmer uncovered to reduce, or mix a slurry of flour or cornstarch and stir in.

Is this recipe freezer-friendly?

Yes. Let it cool, portion into freezer-safe containers, and freeze for up to 3 months. Thaw in fridge and reheat gently.

Conclusion

This beef stew with carrots & peas – one pot dinner delivers on simplicity, color, and satisfaction. With minimal fuss, you get a meal that feels hearty, balanced, and homey.

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