Crabtree Beef Stew
Cozy up with a bowl of Crabtree Beef Stew, a hearty and flavorful one-pot meal that’s perfect for chilly evenings. This rich and savory stew is packed with tender chunks of seared beef chuck, caramelized onions, and an array of rustic vegetables like carrots, potatoes, parsnips, and celery. Simmered low and slow in a robust red wine and tomato-infused beef broth, it’s steeped in the essence of fresh thyme and bay leaves, creating a warm, aromatic experience with every bite. Perfectly balanced with a touch of sweetness from frozen peas and the option to garnish with fresh parsley, this dish offers a satisfying and wholesome meal for the whole family. Ready in just a few simple steps, this comforting beef stew is ideal for meal prepping or serving to loved ones on a chilly night.
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Recipe Information
Ingredients
- 2 pounds beef chuck
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 4 carrots, sliced
- 3 celery stalks, sliced
- 4 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 bay leaves
- 3 fresh thyme sprigs
- 4 medium potatoes, diced
- 2 parsnips, peeled and chopped
- 1 cup frozen peas
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Cut the beef chuck into bite-sized cubes and pat them dry with paper towels.
Season the beef with salt and black pepper.
Heat 1 tablespoon 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 from the pot and set aside.
Add the remaining tablespoon of olive oil to the pot. Sauté the onions, carrots, and celery for about 5 minutes, or until softened.
Stir in the minced garlic and cook for 1 additional minute, until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes to remove the raw flour taste.
Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom of the pot.
Add the beef broth, tomato paste, bay leaves, and thyme sprigs. Stir to combine.
Return the seared beef and any accumulated juices to the pot. Bring the mixture to a simmer.
Reduce the heat to low, cover, and let cook for 90 minutes, stirring occasionally.
After 90 minutes, add the diced potatoes and parsnips to the stew. Stir and continue simmering, covered, for another 30 minutes.
Add the frozen peas to the pot and simmer for an additional 10 minutes.
Discard the bay leaves and thyme sprigs. Taste and adjust seasoning with additional salt and pepper if needed.
Ladle the stew into bowls and garnish with fresh parsley, if desired. Serve hot.
Nutrition Facts
Calories |
3835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.5 g | 199% | |
| Saturated Fat | 57.4 g | 287% | |
| Polyunsaturated Fat | 9.9 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 9915 mg | 431% | |
| Total Carbohydrate | 298.3 g | 108% | |
| Dietary Fiber | 49.7 g | 178% | |
| Total Sugars | 55.6 g | ||
| Protein | 280.5 g | 561% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 730 mg | 56% | |
| Iron | 46.1 mg | 256% | |
| Potassium | 10756 mg | 229% | |
*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.
