One-pot beef stew with tender meat, sweet carrots, and bright peas simmered in rich, savory broth — an easy comfort dinner for any night.

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)

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)

1. Season beef with salt and pepper. Toss with flour.

2. Heat oil in a large pot. Sear beef in batches until browned; remove and set aside.

3. In the same pot, sauté onion, garlic, and celery until soft.

4. Stir in tomato paste and Worcestershire sauce; cook 1–2 minutes.

5. Return beef to the pot. Add carrots, potatoes (if using), thyme, bay leaf, and broth.

6. Bring to boil. Reduce heat, cover, and simmer for 1½ hours.

7. Add peas during the last 10–15 minutes of cooking.

8. Uncover if needed to reduce broth. Remove bay leaf.

9. Taste and adjust seasoning. Garnish with parsley before serving.

Add peas last to keep their vibrant color.

Optional: use a cornstarch slurry to thicken broth if needed.

Serve with crusty bread or over mashed potatoes for a fuller meal.

Keywords: beef stew with peas and carrots, one pot beef stew, hearty dinner