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Easy Hearty Dump-and-Go Beef Stew Recipe for Perfect Comfort Meal

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A simple, comforting beef stew that requires minimal prep and delivers rich, hearty flavors through a straightforward dump-and-go method. Perfect for busy weeknights when you want a warm, filling meal without fuss.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 3 medium carrots, peeled and sliced into thick rounds
  • 2 large russet potatoes, peeled and cubed
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups beef broth (preferably low-sodium)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup all-purpose flour (can substitute cornstarch for gluten-free)
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 1 cup frozen peas (optional)

Instructions

  1. Cube the beef into 1-inch pieces (about 2 pounds), peel and slice the carrots, cube the potatoes, dice the onion, and mince the garlic cloves.
  2. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Working in batches, season beef lightly with salt and pepper and brown on all sides, about 5-7 minutes per batch. Remove browned beef and set aside.
  3. In the same pot, add diced onion and cook for 3-4 minutes until softened and translucent. Add minced garlic and cook for another 30 seconds until fragrant.
  4. Stir in 2 tablespoons tomato paste and 1/4 cup flour, cooking for about 1 minute to remove raw flour taste.
  5. Slowly pour in 4 cups beef broth while stirring to scrape up browned bits. Return beef to pot along with sliced carrots, cubed potatoes, Worcestershire sauce, dried thyme, and bay leaves.
  6. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally and checking to prevent sticking. After 1 hour, taste and adjust salt and pepper.
  7. About 10 minutes before serving, stir in frozen peas.
  8. Remove bay leaves, give a final stir, and serve hot.

Notes

For gluten-free, substitute all-purpose flour with cornstarch or arrowroot powder. Browning the beef in batches is essential for flavor. Stir the stew every 30 minutes to prevent sticking. If stew is too thin, thicken with a slurry of flour or cornstarch and cold water. If too thick, add broth or water. Slow cooker option: brown beef first, then cook on low for 6-8 hours or high for 3-4 hours.

Nutrition

Keywords: beef stew, dump-and-go, easy dinner, comfort food, hearty stew, slow simmer, weeknight meal

Find it online: https://magnetmeal.com/easy-hearty-dump-and-go-beef-stew-recipe-for-perfect-comfort-meal/