All Day Beef Stew
Dive into ultimate comfort with this hearty All Day Beef Stew, a soul-warming classic that simmers to perfection over hours of slow cooking. This recipe combines tender beef chuck roast, vibrant root vegetables like carrots, celery, and potatoes, and a deeply flavorful broth infused with garlic, tomato paste, and optional red wine for a rich depth of flavor. A blend of fresh thyme, bay leaves, and a pop of brightness from frozen peas in the final minutes makes this dish irresistibly aromatic. Whether cooked in a Dutch oven or slow cooker, this melt-in-your-mouth stew is your go-to for cozy dinners or meal-prepped lunches. Serve it with crusty bread or over rice, and don’t forget a sprinkle of fresh parsley for that perfect finishing touch. Ideal for busy families or weekend gatherings, this recipe delivers the best of low-and-slow comfort food.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast, cut into 1-inch cubes
- 2 teaspoons Salt
- 1 teaspoon Black pepper, freshly ground
- 0.25 cup All-purpose flour
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 3 medium Carrots, peeled and sliced
- 3 stalks Celery stalks, sliced
- 3 medium Russet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons Tomato paste
- 4 cups Beef broth
- 1 cup Dry red wine (optional)
- 2 Bay leaves
- 4 sprigs Fresh thyme sprigs
- 1 cup Frozen peas
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the cubed beef with 1 teaspoon of salt and 1 teaspoon of pepper.
Lightly coat the beef cubes with the flour, shaking off any excess.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the beef in batches, browning evenly on all sides. Transfer the browned beef to a plate and set aside.
Reduce the heat to medium and add the diced onion to the pot. Cook for 4-5 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for another minute until fragrant.
Stir in the tomato paste and cook for 1-2 minutes, allowing it to deepen in flavor.
Deglaze the pot with the red wine (if using), scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes to reduce slightly.
Return the beef to the pot and add the carrots, celery, and potatoes.
Pour in the beef broth, ensuring the ingredients are mostly submerged. Add the bay leaves and thyme sprigs.
Bring the stew to a gentle boil, then reduce the heat to low. Cover and let it simmer gently for 7-8 hours, stirring occasionally. Alternatively, transfer to a slow cooker and cook on low for the same amount of time.
In the final 30 minutes of cooking, stir in the frozen peas. Adjust seasoning with additional salt and pepper if necessary.
Remove the bay leaves and thyme sprigs before serving.
Serve hot, garnished with chopped fresh parsley. Enjoy with crusty bread or over rice for a complete meal!
Nutrition Facts
Calories |
621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1383 mg | 60% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 6.5 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1357 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.
