Braised Beef Stew
Experience the ultimate comfort food with this rich and hearty Braised Beef Stew, a masterpiece of slow-cooked perfection. Tender chunks of beef chuck roast are seared to golden-brown goodness and then simmered in a savory blend of red wine, beef broth, and aromatic herbs. This stew is elevated with wholesome vegetables like carrots, celery, and potatoes, ensuring every bite is packed with flavor and heartiness. A touch of frozen peas and optional fresh parsley garnish add a vibrant finish to this classic dish. Perfect for chilly evenings, this slow-braised stew is a crowd-pleaser that fills your kitchen with irresistible aromas and warms the soul. Whether served on its own or paired with crusty bread, it’s sure to become a family favorite.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoons black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 cups red wine
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 4 fresh thyme sprigs
- 2 russet potatoes, peeled and chopped
- 1 cups frozen peas
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Cut the beef chuck roast into 2-inch cubes and season lightly with 2 teaspoons of salt and 1 teaspoon of black pepper.
Dust the beef cubes with 3 tablespoons of flour to provide a light coating on all sides.
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.
Sear the beef cubes in batches until browned on all sides (about 3 minutes per side). Remove the beef and set aside.
Lower the heat to medium and add the diced onion, chopped carrots, and celery to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables soften.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Deglaze the pot by pouring in 1 cup of red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly.
Stir in 4 cups of beef broth and 2 tablespoons of tomato paste, and mix well to combine.
Return the seared beef cubes to the pot. Add in 2 bay leaves and 4 sprigs of fresh thyme.
Bring the mixture to a simmer, then cover the pot and reduce the heat to low. Let the stew braise for 2 hours, stirring occasionally.
After 2 hours, add the peeled and chopped russet potatoes to the pot. Cover and continue cooking for an additional 45 minutes, or until the potatoes and beef are fork-tender.
Stir in 1 cup of frozen peas and cook for another 5 minutes to heat through.
Remove the bay leaves and thyme sprigs. Taste the stew and adjust seasoning with additional salt and pepper, if needed.
Serve hot, garnished with freshly chopped parsley, if desired. Enjoy your hearty and warming braised beef stew!
Nutrition Facts
Calories |
935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8702 mg | 378% | |
| Total Carbohydrate | 92.1 g | 33% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 32.4 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 3176 mg | 68% | |
*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.
