Capital Stew
Experience the heartwarming comfort of Capital Stew, a rich and savory dish perfect for a cozy family dinner. This classic recipe combines tender, melt-in-your-mouth beef chuck roast, perfectly seared for depth of flavor, with hearty vegetables like carrots, celery, and potatoes. Simmered to perfection in a flavorful blend of beef stock, tomato paste, and aromatic herbs such as thyme and bay leaf, this stew boasts a velvety, soul-soothing broth that’s irresistibly satisfying. With just 20 minutes of prep and a slow simmering time to bring out its bold, robust flavors, Capital Stew is your go-to recipe for a crowd-pleasing meal that serves six. Garnished with a sprinkle of fresh parsley for a bright finishing touch, it’s best enjoyed with crusty bread or buttery biscuits on the side. Perfect for chilly evenings or any time you're craving a hearty one-pot wonder!
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 units garlic cloves, minced
- 3 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 4 medium potatoes, peeled and cubed
- 4 cups beef stock
- 2 tablespoons tomato paste
- 1 unit bay leaf
- 1 teaspoon thyme, dried
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Cut the beef chuck roast into 1.5-inch cubes. Pat the cubes dry with paper towels and season with salt and black pepper.
Sprinkle the beef cubes with flour, coating them lightly on all sides.
Heat the olive oil over medium-high heat in a large Dutch oven or heavy-bottomed pot. Add the beef cubes in batches, searing them on all sides until browned (about 3-4 minutes per side). Remove the beef and set aside on a plate.
In the same pot, add the diced onion and cook for 2-3 minutes, scraping any browned bits from the bottom. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Stir in the carrots, celery, and potatoes. Cook for 5 minutes, stirring occasionally.
Pour in the beef stock and add the tomato paste. Stir to combine thoroughly.
Return the seared beef to the pot. Add the bay leaf and thyme. Stir, then bring the stew to a gentle simmer.
Reduce the heat to low, cover the pot with a lid, and let the stew simmer for 2 hours, stirring occasionally to ensure nothing sticks to the bottom.
After 2 hours, check the beef for tenderness—it should break apart easily with a fork. Adjust seasoning with more salt and pepper if required.
Remove and discard the bay leaf.
Serve the stew hot in bowls, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 12.7 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1054 mg | 46% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 4.6 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1167 mg | 25% | |
*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.
