California Beef Stew
Discover the comforting embrace of California Beef Stew, a robust yet vibrant twist on a classic favorite. This hearty stew features tender chunks of beef chuck slow-simmered to perfection with a mix of rustic red potatoes, earthy carrots, and summery zucchini, creating a harmony of flavors in every bite. Elevated with a pop of orange zest, fresh thyme, and optional dry red wine, this dish delivers a delightful balance of savory and bright citrusy notes. Easily customizable and brimming with wholesome vegetables, it’s the perfect one-pot meal for cozy family dinners or entertaining guests. Ready in just over two hours, including prep, this stew is ideal for make-ahead meals, with flavors that only deepen over time. Serve it piping hot, garnished with fresh parsley, and savor the essence of California sunshine in every spoonful. Perfect for "hearty beef stew recipes," "California-style dishes," and "comfort food with a twist," this recipe is a must-try!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 3 medium carrots, peeled and cut into chunks
- 4 medium red potatoes, quartered
- 2 medium zucchini, sliced into half-moons
- 1 15-ounce can canned crushed tomatoes
- 4 cups beef broth
- 1 cup dry red wine (optional)
- 1 teaspoon orange zest
- 1 bay leaf
- 2 teaspoons fresh thyme leaves
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the beef cubes with salt and pepper, then brown them in batches, about 3-4 minutes per side. Remove and set aside.
Add the remaining 1 tablespoon of olive oil to the pot, then sauté the diced onion until translucent, about 5 minutes.
Stir in the minced garlic, cooking for 1 minute until fragrant.
Add the carrots and red potatoes to the pot, and stir to coat in the onion-garlic mixture.
Pour in the red wine (if using) and scrape the bottom of the pot to deglaze, loosening any browned bits.
Stir in the beef broth, crushed tomatoes, orange zest, bay leaf, and thyme, then return the browned beef to the pot.
Bring the mixture to a boil, then reduce the heat to low, cover, and let simmer for 1.5 hours, stirring occasionally.
After 1.5 hours, add the sliced zucchini to the pot and continue cooking, uncovered, for an additional 20-30 minutes, or until the vegetables are tender and the stew has thickened slightly.
Remove the bay leaf and adjust seasoning with additional salt and pepper, if needed.
Serve hot, garnished with freshly chopped parsley, and enjoy your hearty California Beef Stew!
Nutrition Facts
Calories |
3688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.2 g | 276% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 8462 mg | 368% | |
| Total Carbohydrate | 211.0 g | 77% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 53.5 g | ||
| Protein | 204.1 g | 408% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 553 mg | 43% | |
| Iron | 38.4 mg | 213% | |
| Potassium | 10334 mg | 220% | |
*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.
