4 Hour Beef Stew
Prepare to savor the ultimate comfort food with this rich and hearty 4-Hour Beef Stew, a soul-warming classic perfect for cozy dinners or special family gatherings. Made with tender, slow-simmered beef chuck, earthy root vegetables, and a flavorful medley of red wine, beef broth, and aromatic herbs like thyme and bay leaves, this deeply satisfying stew is worth every minute of its simmering time. The recipe’s unique deglazing technique elevates its depth of flavor, while simple ingredients like garlic, tomato paste, and Worcestershire sauce create a robust, savory base. Finished with a pop of frozen peas and a sprinkle of fresh parsley, this dish is as visually appealing as it is delicious. Serve it with crusty bread to soak up the velvety, herbaceous broth and delight your guests with every comforting bite. Perfect for fall and winter nights, this slow-cooked beef stew is a timeless crowd-pleaser.
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Recipe Information
Ingredients
- 900 grams Beef chuck, cut into 1-inch cubes
- 2 teaspoons Salt
- 1 teaspoon Black pepper, freshly ground
- 3 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 4 medium Carrots, peeled and cut into 1-inch chunks
- 3 stalks Celery stalks, sliced
- 3 medium Russet potatoes, peeled and cubed
- 2 tablespoons Tomato paste
- 240 milliliters Red wine
- 960 milliliters Beef broth
- 1 tablespoon Worcestershire sauce
- 2 leaves Bay leaves
- 3 sprigs Fresh thyme sprigs
- 120 grams Frozen peas
- 2 tablespoons Parsley, chopped (for garnish)
Instructions
Season the beef cubes evenly with salt and pepper. Dredge them lightly in flour, shaking off any excess.
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add olive oil and brown the beef cubes in batches, ensuring they aren’t overcrowded. Set the browned beef aside on a plate.
In the same pot, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
Stir in the tomato paste and cook for 2 minutes, allowing it to coat the onions and garlic.
Deglaze the pot with red wine, scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes until slightly reduced.
Return the browned beef to the pot. Pour in the beef broth and add Worcestershire sauce, bay leaves, and thyme sprigs. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for 2 hours, stirring occasionally.
After 2 hours, add the carrots, celery, and potatoes to the pot. Cover and continue to cook for another 1.5 hours, or until the vegetables and beef are tender.
In the final 30 minutes of cooking, stir in the frozen peas and adjust seasoning with additional salt and pepper if needed.
Once the stew is done, remove the bay leaves and thyme sprigs. Ladle into bowls, garnish with fresh chopped parsley, and serve warm with crusty bread.
Nutrition Facts
Calories |
610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1434 mg | 62% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 6.4 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1343 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
