📝 About This Recipe
This comforting stew is specifically designed to be kid-friendly, featuring ultra-tender beef and carrots that are soft enough to mash with a fork. We use a natural sweetness from slow-cooked root vegetables and a touch of tomato to create a rich, savory gravy without any harsh spices. It is a wholesome, nutrient-dense meal that provides the warmth of a home-cooked classic in a texture perfect for developing palates.
🥗 Ingredients
The Meat
- 1.5 pounds Beef Chuck Roast (cut into very small, bite-sized 1/2 inch cubes)
- 2 tablespoons All-purpose flour (for light dusting)
- 2 tablespoons Olive oil (divided)
The Soft Vegetables
- 4 pieces Large Carrots (peeled and sliced into thin rounds)
- 2 large Yukon Gold Potatoes (peeled and diced small)
- 1/2 piece Yellow Onion (finely minced so it 'disappears' into the sauce)
- 1 piece Celery Stalk (finely minced)
The Savory Broth
- 4 cups Low-sodium Beef Broth (high quality)
- 1 tablespoon Tomato Paste (for color and mild sweetness)
- 1/2 teaspoon Dried Thyme (rubbed between palms)
- 1 piece Bay Leaf (remove before serving)
- 1/2 teaspoon Salt (adjust to taste)
- 1/2 cup Frozen Sweet Peas (added at the very end)
👨🍳 Instructions
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1
Pat the beef cubes dry with a paper towel. This is the secret to getting a good sear rather than steaming the meat.
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2
In a medium bowl, toss the beef with the flour and a pinch of salt until lightly coated. Shake off any excess flour.
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3
Heat 1 tablespoon of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
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4
Brown the beef in two batches, cooking for about 3-4 minutes per batch until a golden crust forms. Remove meat and set aside on a plate.
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5
Lower the heat to medium and add the remaining tablespoon of oil. Add the finely minced onion and celery.
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6
Sauté the aromatics for 5 minutes until soft and translucent. The goal is to soften them so much they blend into the gravy later.
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7
Stir in the tomato paste and cook for 1 minute until it turns a deep brick red color.
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8
Slowly pour in the beef broth, using a wooden spoon to scrape up all the flavorful brown bits (fond) from the bottom of the pot.
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9
Add the browned beef back into the pot, along with the sliced carrots, diced potatoes, dried thyme, and the bay leaf.
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10
Bring the liquid to a gentle boil, then immediately turn the heat down to the lowest setting.
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11
Cover with a tight-fitting lid and simmer very gently for 2 hours. At this point, the beef should be falling apart and the carrots should be very tender.
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12
Remove the lid and stir in the frozen peas. Cook for an additional 5-10 minutes uncovered to thicken the sauce slightly.
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13
Remove the bay leaf and check the seasoning. If the carrots aren't 'mashable' yet, give them another 15 minutes.
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14
Let the stew sit for 10 minutes before serving to ensure it is at a safe temperature for children.
💡 Chef's Tips
For the softest beef, ensure you are using chuck roast; leaner cuts like sirloin will become tough during a long simmer. If your child is sensitive to textures, use a vegetable peeler to make 'carrot ribbons' instead of rounds, which will practically melt into the sauce. Avoid a rolling boil; a low, slow simmer is essential to breaking down the connective tissue in the meat without drying it out. You can swap the beef broth for chicken broth if you prefer a lighter, milder flavor profile. If the stew is too thin, mash a few of the cooked potato chunks directly into the broth to naturally thicken the gravy.
🍽️ Serving Suggestions
Serve over a small scoop of buttery mashed potatoes for the ultimate comfort meal. Pair with a side of soft, warm crusty bread for dipping into the savory gravy. Offer a small sprinkle of mild cheddar cheese on top to entice picky eaters. A side of unsweetened applesauce provides a nice cool contrast to the warm stew. Serve in colorful, shallow bowls to make the vibrant orange carrots and green peas pop.