5 Hour Beef Stew
Indulge in the hearty comfort of a classic '5 Hour Beef Stew,' a slow-cooked masterpiece perfect for chilly evenings. This rich, oven-baked stew features tender chunks of beef chuck, perfectly seared for deep flavor, and a medley of vegetables, including carrots, celery, and potatoes, simmered to perfection in a savory broth infused with garlic, tomato paste, Worcestershire sauce, and aromatic herbs like thyme and bay leaves. Finished with sweet peas and garnished with fresh parsley for a burst of color, this dish is the epitome of homestyle cooking. With minimal prep and a long, slow bake, it’s an easy yet impressive meal that pairs beautifully with crusty bread or creamy mashed potatoes. Whether for a cozy family dinner or meal prepping for the week, this slow-cooked beef stew is sure to become a favorite classic in your recipe repertoire.
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Recipe Information
Ingredients
- 2 pounds Beef chuck stew meat
- 0.25 cups All-purpose flour
- 1 teaspoons Salt
- 1 teaspoons Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 4 medium Carrots, peeled and sliced
- 3 Celery stalks, sliced
- 3 medium Potatoes, peeled and diced
- 3 Garlic cloves, minced
- 4 cups Beef broth
- 2 tablespoons Tomato paste
- 1 tablespoons Worcestershire sauce
- 2 Bay leaves
- 2 sprigs Fresh thyme
- 1 cups Frozen peas
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 325°F (165°C).
In a large mixing bowl, combine the flour, salt, and black pepper. Toss the stew meat in the seasoned flour to coat.
Heat the olive oil over medium-high heat in a large oven-safe Dutch oven or heavy pot. Add the coated beef in batches, searing on all sides until golden brown. Remove the seared beef and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes until translucent. Stir in the garlic and cook for another minute until fragrant.
Add the carrots, celery, and potatoes to the pot. Stir and cook for 5 minutes.
Return the seared beef to the pot. Add the beef broth, tomato paste, Worcestershire sauce, bay leaves, and thyme sprigs. Stir to combine.
Bring the stew to a gentle boil, then cover the pot with a tight-fitting lid.
Transfer the covered pot to the preheated oven and cook for 4 1/2 hours, stirring halfway through, until the meat is fork-tender.
Stir in the frozen peas and cook for an additional 30 minutes to allow them to heat through.
Remove the bay leaves and thyme sprigs before serving. Garnish with freshly chopped parsley and serve warm with crusty bread or over mashed potatoes.
Nutrition Facts
Calories |
2956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.5 g | 192% | |
| Saturated Fat | 57.9 g | 290% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 602 mg | 201% | |
| Sodium | 7058 mg | 307% | |
| Total Carbohydrate | 214.5 g | 78% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 40.2 g | ||
| Protein | 199.8 g | 400% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 561 mg | 43% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 7942 mg | 169% | |
*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.
