Beef Chuck Stew
Warm up your kitchen with this hearty and comforting Beef Chuck Stew, a timeless classic that’s packed with rich flavor and wholesome ingredients. Tender chunks of seared beef chuck are slow-simmered alongside a medley of fresh vegetables—like carrots, celery, and russet potatoes—in a savory broth infused with aromatic thyme and bay leaves. The addition of red wine and tomato paste creates a deeply flavorful base, while a final touch of vibrant peas and fresh parsley adds color and freshness. Perfect for chilly nights, this one-pot wonder is a true soul-soothing dish that’s easy to prepare and ideal for serving a crowd. Pair it with crusty bread to soak up every drop of the luscious, velvety stew. Ready in just over 3 hours, this slow-cooked meal is well worth the wait! Keywords: beef chuck stew, hearty beef stew, slow-cooked stew, comfort food recipes, one-pot meals.
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Recipe Information
Ingredients
- 2 lbs beef chuck
- 2 tsp salt
- 1 tsp black pepper
- 0.25 cup all-purpose flour
- 3 tbsp olive oil
- 1 large yellow onion
- 3 medium carrots
- 3 celery stalks
- 3 medium russet potatoes
- 3 cloves garlic
- 2 tbsp tomato paste
- 1 cup red wine
- 4 cups beef broth
- 2 bay leaves
- 1 tsp thyme
- 1 cup frozen peas
- 2 tbsp chopped parsley
Instructions
Cut the beef chuck into 1.5-inch cubes and pat dry with paper towels.
Season the beef generously with 2 tsp of salt and 1 tsp of black pepper.
Dredge the beef cubes lightly in flour, shaking off any excess.
Heat 2 tbsp of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the beef in batches, making sure not to overcrowd the pot. Cook until browned on all sides, about 4-5 minutes per batch. Remove and set aside.
Chop the onion, carrots, celery, and potatoes into bite-sized pieces. Mince the garlic.
Add the remaining 1 tbsp of olive oil to the pot. Sauté the onion, carrots, and celery for 5-7 minutes, until softened.
Stir in the garlic and cook for another minute until fragrant.
Add the tomato paste to the pot and cook for 1-2 minutes, stirring, to develop its flavor.
Deglaze the pot with 1 cup of red wine, scraping the bottom of the pot to release any browned bits.
Return the seared beef to the pot. Pour in the beef broth and add the bay leaves and thyme.
Bring the mixture to a boil, then reduce heat to low and cover. Simmer gently for 2.5 hours, stirring occasionally.
After 2.5 hours, add the potatoes to the stew and continue cooking uncovered for another 30 minutes until the potatoes are tender.
Stir in the frozen peas and cook for 5 more minutes.
Taste and adjust seasoning with additional salt and pepper as needed.
Remove the bay leaves before serving. Garnish with chopped parsley and serve hot with crusty bread.
Nutrition Facts
Calories |
1324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5061 mg | 220% | |
| Total Carbohydrate | 206.1 g | 75% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 37.2 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 4873 mg | 104% | |
*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.
