Meet my Lazy Girl Beef Stew: the recipe you make when you want something cozy and delicious, but don’t actually want to work for it. Yes, I’ll be honest… it takes a little while to cook, BUT the hands-on time is minimal, everything happens in one pot, and the stove basically does the rest. You still get that deep, rich, slow-simmered flavor… without babysitting or a million steps. Perfect for days when you want maximum comfort with minimum effort. If you work from home, start this earlier in the day so it can simmer away while you’re doing your thing. And if you’re in an office, the slow cooker is your best friend! Just set it, forget it, and come home to the coziest dinner.

Let’s get into the recipe…

Lazy Girl Beef Stew

Serves: 4-6

Ingredients:

• 2 tbsp olive oil
• 1 lb stew meat (chuck roast)
• 2 tbsp arrowroot powder (or cornstarch), divided
• Salt & pepper
• 1 onion, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 2 cups beef bone broth ( I used Dr. Kellyann Bone Broth)
• 1 cup red wine
• 1 bunch fresh thyme
• 2 carrots, chopped
• 10 mini potatoes, halved
• 1 cup frozen peas

Directions:

1. Heat the olive oil in a large Dutch oven over medium heat. Pat the stew meat dry with paper towels, then toss with half of the arrowroot powder and a generous pinch of salt and pepper.
2. In a small cup, whisk the remaining arrowroot powder with a few tablespoons of cold water until smooth. Set aside.
3. Add the meat to the pot and sear for a few minutes per side until browned. Remove the meat and set aside.
4. Add the onion and celery to the pot and sauté for about 3 minutes, until the onion is translucent. Stir in the garlic and cook for 30–60 seconds.
5. Add the tomato paste and cook for about 3 minutes, until it deepens in color. Pour in the beef bone broth and red wine, then return the browned meat to the pot. Add the thyme. Bring to a boil, then cover and reduce to a simmer for 45 minutes.
6. Stir in the carrots and potatoes. Cover again and continue cooking for 1 hour, or until the meat and vegetables are tender.
7. Stir in the arrowroot slurry and frozen peas. Cook for another 2–3 minutes until the stew thickens slightly. Remove the thyme stems before serving.
8. Taste and adjust seasonings as needed. Enjoy!