Country Beef Stew
Warm your soul with this hearty and rustic Country Beef Stew, a comforting one-pot meal brimming with tender chunks of seared beef, garden-fresh vegetables, and a rich, savory broth. Perfectly seasoned beef is slow-simmered with carrots, celery, and potatoes for a melt-in-your-mouth texture, while aromatic thyme, bay leaves, and a hint of optional red wine elevate the flavors to gourmet levels. This classic recipe boasts a velvety broth thickened with a touch of flour, making it the ultimate cold-weather comfort food. Garnished with a sprinkle of fresh parsley and ready to serve in just over two hours, this wholesome stew is a delicious way to bring the family together. Whether for a cozy weeknight dinner or a rustic weekend feast, Country Beef Stew is sure to satisfy.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into bite-sized cubes
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1.5 cups all-purpose flour
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 medium yellow onions, diced
- 3 cloves garlic cloves, minced
- 3 large carrots, peeled and cut into chunks
- 2 stalks celery stalks, sliced
- 4 medium potatoes, peeled and cubed
- 2 tablespoons tomato paste
- 5 cups beef broth
- 1 cup red wine (optional)
- 2 whole bay leaves
- 3 sprigs fresh thyme sprigs
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the beef cubes with 1 teaspoon of salt and 1 teaspoon of black pepper. Toss the beef in the all-purpose flour, ensuring the cubes are evenly coated. Shake off any excess flour.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, sear the beef cubes on all sides until browned. Remove the beef and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter to the pot. Add the diced onions and sauté for 4-5 minutes until they are soft and translucent.
Stir in the minced garlic and tomato paste, cooking for an additional 1-2 minutes until fragrant.
Return the seared beef to the pot and pour in the beef broth and red wine (if using). Scrape up any browned bits from the bottom of the pot to deglaze. Add the bay leaves and thyme sprigs.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot with a lid and let the stew simmer gently for 1 hour.
After 1 hour, add the carrots, celery, and potatoes to the pot. Stir to combine, cover, and continue to cook for another 45-60 minutes, or until the beef is tender and the vegetables are cooked through.
Taste the stew and adjust the seasoning with additional salt and pepper, if needed.
Stir in the frozen peas and cook for an additional 5 minutes, until they are heated through.
Discard the bay leaves and thyme sprigs. Ladle the stew into bowls, garnish with fresh parsley, and serve hot.
Nutrition Facts
Calories |
777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 1404 mg | 61% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 8.2 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1417 mg | 30% | |
*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.
