Company Beef Stew
Warm, hearty, and irresistibly comforting, Company Beef Stew is the ultimate crowd-pleaser for gatherings or cozy family dinners. This rich and flavorful dish starts with tender beef chuck, seared to perfection to lock in its savory juices, then slow-simmered in a robust blend of dry red wine and beef stock. Infused with aromatic bay leaves, thyme, and garlic, the stew is packed with wholesome vegetables like carrots, celery, potatoes, and peas for a satisfying, nutrient-rich meal. A touch of tomato paste deepens the flavor while a simple flour slurry ensures a thick, velvety broth that's perfect for soaking up with crusty bread. With a prep time of just 20 minutes and hands-off slow cooking, this one-pot wonder is ideal for entertaining without the fuss—classic comfort food at its finest.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 4 carrots, peeled and cut into chunks
- 3 celery stalks, diced
- 3 potatoes, peeled and cubed
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 4 cups beef stock
- 2 bay leaves
- 3 fresh thyme sprigs
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 1 cup frozen peas
- 2 tablespoons all-purpose flour
- 2 tablespoons water
Instructions
Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat.
Season the beef cubes with salt and pepper, then brown them in batches to avoid overcrowding the pan. Set the browned beef aside.
Add the remaining tablespoon of olive oil to the pot. Sauté the diced onion until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the tomato paste and cook for 2 minutes, stirring constantly.
Deglaze the pot with red wine, scraping up any brown bits from the bottom.
Return the browned beef to the pot. Pour in the beef stock and add the bay leaves and thyme sprigs.
Bring the mixture to a simmer, cover the pot, and reduce the heat to low. Cook for 2 hours, stirring occasionally.
After 2 hours, add the carrots, celery, and potatoes to the pot. Stir well and cook for another 45 minutes, uncovered, until the vegetables are tender.
In a small bowl, mix the flour and water to create a slurry. Stir it into the stew to thicken the broth. Simmer for an additional 15 minutes.
Add the frozen peas and stir until heated through, about 5 minutes.
Taste and adjust the seasoning with additional salt and pepper if needed.
Serve the stew hot with crusty bread or over buttered noodles.
Nutrition Facts
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1107 mg | 48% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 8.0 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1364 mg | 29% | |
*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.
