Cozy Beef Stew
Warm up with a bowl of hearty Cozy Beef Stew, a soul-soothing classic brimming with tender chunks of beef, velvety potatoes, and colorful vegetables in a rich, savory broth. Perfectly seasoned and slowly simmered, this comforting dish combines seared beef chuck roast, aromatic herbs like thyme and bay leaves, and a splash of red wine for a depth of flavor that will make your taste buds sing. With every spoonful, enjoy the melt-in-your-mouth texture of garden-fresh carrots, celery, and peas, all brought together in just one pot. Whether you're craving a cozy dinner on a chilly night or preparing to impress your family, this recipe is an easy-to-follow, crowd-pleasing favorite that truly embodies comfort food at its finest. Serve it with crusty bread for the ultimate dining experience!
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 medium carrots
- 3 celery stalks
- 3 garlic cloves
- 4 medium red potatoes
- 2 tablespoons tomato paste
- 1 cup red wine
- 4 cups beef broth
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 cup frozen peas
- 2 tablespoons fresh parsley
Instructions
Cut the beef chuck roast into 1.5-inch cubes, removing excess fat. Season the beef with 1 teaspoon of salt and 1 teaspoon of black pepper, then dust evenly with the flour.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the beef in batches until browned on all sides, about 2-3 minutes per side. Remove the beef and set aside.
Dice the onion, peel and slice the carrots into 1-inch pieces, chop the celery, and mince the garlic. Add the onion, carrots, and celery to the pot and sauté for 5-7 minutes until softened. Stir in the garlic and cook for another minute.
Cut the potatoes into quarters or large chunks and set aside.
Add the tomato paste to the pot and stir to coat the vegetables. Cook for 2 minutes to develop the flavor. Pour in the red wine, scraping the bottom of the pot to deglaze and release any browned bits.
Return the seared beef to the pot along with the beef broth, bay leaves, and thyme sprigs. Bring the mixture to a simmer, then cover and reduce the heat to low. Let the stew cook for 1.5 hours, stirring occasionally.
After 1.5 hours, add the potatoes to the pot. Continue cooking for an additional 30 minutes, or until the potatoes are fork-tender and the beef is tender.
Stir in the frozen peas and cook for 5-10 minutes until heated through. Discard the bay leaves and thyme sprigs.
Taste the stew and adjust seasoning with additional salt and pepper if needed. Garnish with freshly chopped parsley before serving. Enjoy warm!
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1391 mg | 60% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 7.0 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1298 mg | 28% | |
*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.
