Bucks County Beef Stew
Cozy up with a bowl of Bucks County Beef Stew, a hearty and flavor-packed comfort dish perfect for chilly evenings. This recipe combines tender beef chuck, simmered to perfection with earthy herbs like thyme and bay leaves, in a rich tomato and red wine-infused broth. Packed with wholesome vegetables like carrots, celery, potatoes, and a hint of sweetness from peas, this stew delivers a satisfying meal that's as nourishing as it is delicious. The key to its deep flavor lies in browning the beef and deglazing the pot with red wine, creating a rich base that ties the dish together. Ready in just over two hours, this make-ahead friendly recipe is ideal for family dinners or meal prep. Garnish with fresh parsley for a pop of brightness, and enjoy it with crusty bread for the ultimate comfort food experience.
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Recipe Information
Ingredients
- 2 pounds beef chuck (cut into 1-inch cubes)
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 0.25 cup all-purpose flour
- 3 tablespoons olive oil
- 1 large yellow onion (diced)
- 3 cloves garlic cloves (minced)
- 3 medium carrots (cut into 1-inch pieces)
- 2 stalks celery stalks (sliced into 1-inch pieces)
- 3 medium russet potatoes (peeled and cut into chunks)
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 4 cups beef broth
- 2 bay leaves
- 1 teaspoon fresh thyme leaves
- 1 cup frozen peas
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Season the beef cubes with kosher salt and ground black pepper. Dredge the beef in the all-purpose flour, shaking off any excess flour.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, making sure not to overcrowd the pot. Remove the beef and set it aside.
Add the remaining tablespoon of olive oil to the pot, followed by the diced onion. Sauté for 3-4 minutes until the onion is translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Stir in the tomato paste and cook for 1-2 minutes to develop its flavor. Deglaze the pot with the dry red wine, scraping up any browned bits from the bottom of the pot.
Return the beef to the pot, then add the beef broth, bay leaves, and thyme. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 1 hour, stirring occasionally.
After 1 hour of cooking, add the carrots, celery, and potatoes to the pot. Cover and continue to simmer for another 45 minutes, or until the vegetables are tender and the beef is fork-tender.
Stir in the frozen peas and cook for an additional 5 minutes. Remove and discard the bay leaves.
Taste and adjust the seasoning with additional salt and pepper, if needed. Ladle the stew into bowls and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 849 mg | 37% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 6.4 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1284 mg | 27% | |
*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.
