Ingredients
For the stew:
- 1½ pounds beef stew meat chuck works best Use pre-cut stew meat or cut a chuck roast into 1 1/2" pieces
- 2 tablespoons olive oil
- 3 carrots sliced
- 1 small onion diced
- 2-3 celery stalks sliced
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon salt + more to taste
- ½ teaspoon black pepper + more to taste
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
Added at the end:
- 12-16 ounces frozen mini pierogi cheese or potato & cheese
- 1 cup frozen peas
- 2 tablespoons butter
- Fresh parsley for garnish
Method
- Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Season generously with salt and pepper. Brown the beef in batches until nicely browned on all sides. Remove and set aside.
- In the same pot, add the carrots, onion and celery. Cook for 4–5 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over the vegetables and stir for about 1 minute. Slowly pour in the beef broth, stirring constantly to avoid lumps.
- Stir in Worcestershire sauce, tomato paste, salt, pepper, paprika, thyme, and rosemary. Add the browned beef back in.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for 45-50 minutes, stirring occasionally, until the beef is tender. If the beef isn't tender enough yet, continue cooking another 10-15 minutes. Add extra beef broth or water, as needed, if the stew is getting too thick.
- Gently stir in the frozen mini pierogi and 1 cup frozen peas. Simmer uncovered for 5–7 minutes, just until the pierogi are soft and heated through.
- Stir in butter for extra richness. Taste and adjust seasoning. Garnish with fresh parsley and serve warm.