Brandied Beef Stew
Warm up your kitchen with the rich and warming flavors of Brandied Beef Stew! This hearty recipe takes classic comfort food to luxurious new heights by featuring tender chunks of beef simmered to perfection in a savory broth enriched with a splash of brandy. Packed with wholesome vegetables like carrots, celery, potatoes, and peas, this stew is elevated with aromatic herbs like thyme and bay leaves, creating a deeply satisfying dish perfect for cozy evenings. The deglazing technique with brandy adds a touch of elegance, while tomato paste and Worcestershire sauce enhance the rich umami depth. Serve this soul-soothing stew with crusty bread or over creamy mashed potatoes for an irresistible meal that’s sure to impress. Perfect for meal prepping or feeding a crowd, this one-pot wonder is as flavorful as it is comforting!
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Recipe Information
Ingredients
- 2 pounds Beef chuck, cut into 1-inch cubes
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 3 tablespoons Olive oil
- 1 Yellow onion, diced
- 3 Garlic cloves, minced
- 3 Carrots, peeled and sliced into 1/2-inch pieces
- 2 Celery stalks, sliced into 1/2-inch pieces
- 3 Russet potatoes, peeled and cut into 1-inch chunks
- 2 tablespoons Tomato paste
- 4 cups Beef stock
- 1 cup Brandy
- 2 tablespoons Worcestershire sauce
- 2 Bay leaves
- 6 sprigs Fresh thyme, tied in a bundle
- 1 cup Frozen peas
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the beef chunks with salt and black pepper. Lightly coat them with all-purpose flour, shaking off any excess.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches until browned on all sides. Remove the beef from the pot and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil. Sauté the diced onion until softened and translucent, about 5 minutes.
Add the minced garlic, carrots, and celery to the pot. Cook for another 3-4 minutes, stirring occasionally.
Stir in the tomato paste and cook for 2 minutes to enhance its flavor.
Deglaze the pot with 1 cup of brandy, scraping the bottom with a wooden spoon to release any browned bits. Simmer for 2 minutes to reduce the liquid slightly.
Return the seared beef to the pot and pour in the beef stock. Add the Worcestershire sauce, bay leaves, and tied thyme sprigs.
Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot with a lid and simmer for 1.5 hours, stirring occasionally.
After 1.5 hours, add the potatoes to the stew. Continue to simmer, uncovered, for an additional 20-30 minutes until the potatoes are tender.
Stir in the frozen peas and cook for 5 minutes until heated through. Discard the bay leaves and thyme sprigs.
Taste and adjust the seasoning with additional salt or pepper if needed.
Garnish with fresh parsley before serving and enjoy the rich, hearty flavors of your Brandied Beef Stew.
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 13.5 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1459 mg | 63% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 6.2 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1205 mg | 26% | |
*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.
