- Brown the beef:
Pat the beef dry and season it with salt, pepper, and paprika. Heat the oil in a large heavy pot over medium-high heat. Brown the beef in batches for 2–3 minutes per side. Transfer it to a plate. - Cook the onion:
Add the diced onion to the same pot and cook for about 4–5 minutes until softened. Add the garlic and cook for another 30 seconds. - Build the stew:
Stir in the tomato paste, Worcestershire sauce, and thyme. Return the browned beef to the pot and pour in the beef broth. Scrape the bottom of the pot to loosen all the browned bits. - Simmer the beef:
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for about 1½ hours, or until the beef is becoming tender. - Add the vegetables:
Add the potatoes and carrots. Cover and continue simmering for another 25–30 minutes, until the vegetables are tender and the beef is very soft. - Add the peas:
Stir in the frozen peas during the final 5 minutes of cooking. - Thicken the gravy:
Mix the flour and water in a small bowl until smooth. Slowly stir it into the stew. Simmer for another 3–5 minutes until the gravy thickens. - Taste and serve:
Taste and adjust the salt and pepper. Serve the stew piping hot with plenty of its rich gravy.
What to Eat With Beef Stew
You actually don’t need much because the stew already contains meat and vegetables. But these are excellent alongside it:
- 🥖 Crusty bread — perfect for soaking up the gravy.
- 🥔 Mashed potatoes — especially good if you want extra gravy.
- 🍚 White or brown rice — simple and filling.
- 🧈 Buttered dinner rolls — great for dipping.
- 🍜 Egg noodles — spoon the stew right over them.
- 🥗 Simple green salad — adds something fresh alongside the rich stew.
My favorite way: serve a generous bowl of the stew with warm crusty bread on the side so you can mop up every last drop of that gravy.
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