This dutch oven beef stew is such a comfort food! Cooked on a stovetop, this stew is packed with tender beef meat, creamy yellow potatoes, and veggies.
Thaw meat (I usually put the original meat package in warm water for half an hour or an hour). After thawing the meat, remove the original packaging and tap dry the beef with a paper towel.
Then, peel, cut, and wash potatoes.
In a medium-size pot (I used 4 QT dutch oven), add oil, diced onion, and sauté on medium-high heat for 3 - 5 minutes.
Add meat and seasonings and mix with a spatula until well coated.
Add water and potatoes. Bring to a boil and then reduce the heat to medium. Cover the stew (lid slightly ajar) and simmer for 30 minutes. Mix occasionally.
Add peas and carrots and simmer for 15 minutes.
In a small-size pot, add oil and flour and mix until well combined, and there are no flour lumps - cook for a minute or two on high heat to create a slurry. This is going to thicken the stew.
Add the slurry to the stew and mix gently with a spatula - cook for 5 minutes. Remove from heat and leave on the counter (covered with a lid) for 15 minutes. Serve and add salt and pepper per taste. Enjoy!
Notes
I usually buy Klondike Goldust Idaho Potatoes. They have a firm texture and buttery taste.
If using fresh carrots, add them 5-10 minutes earlier than cans with peas since fresh carrots take longer to cook.
You can also use frozen peas; make sure that peas and carrots equal about 30 oz. total.