Creamy Beef Stew
Dive into the ultimate comfort food with this Creamy Beef Stew, a hearty and flavorful dish perfect for cozy nights. Tender chunks of seared beef chuck are simmered to perfection alongside a medley of golden potatoes, sweet carrots, and celery, all bathed in a rich, velvety broth infused with heavy cream, garlic, and aromatic herbs like thyme and rosemary. The addition of a subtle tomato paste tang balances the creaminess, creating a luscious, crave-worthy texture. This one-pot wonder comes together in just under two hours and is perfect for serving with crusty bread or over a bed of fluffy rice. Easy to prepare and packed with nourishing flavors, this creamy variation on classic beef stew will become a family favorite.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 4 medium golden potatoes, diced into 1-inch cubes
- 3 cloves garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups beef broth
- 1 cup heavy cream
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 leaves bay leaves
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the beef cubes with salt and black pepper. Working in batches to avoid overcrowding, sear the beef in the pot until browned on all sides, about 4-5 minutes per batch. Remove browned beef and set aside.
Lower the heat to medium and add the remaining tablespoon of olive oil to the pot. Add the diced onion, carrots, and celery, cooking for 5-7 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the flour and cook for 1-2 minutes to remove its raw flavor.
Slowly pour in the beef broth while stirring to prevent lumps. Bring the mixture to a simmer.
Stir in the tomato paste, dried thyme, dried rosemary, bay leaves, and browned beef cubes. Cover the pot and reduce the heat to low. Simmer for 60 minutes, stirring occasionally.
Add the diced potatoes to the pot and continue simmering for another 20-25 minutes, or until the potatoes and beef are tender.
Reduce the heat to low and stir in the heavy cream, ensuring everything is well combined. Allow the stew to warm through for 5 minutes without boiling.
Taste and adjust seasoning with additional salt and pepper if needed.
Remove the bay leaves before serving.
Garnish with chopped fresh parsley and serve hot with crusty bread or over rice if desired.
Nutrition Facts
Calories |
3765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 292.9 g | 376% | |
| Saturated Fat | 126.3 g | 632% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 920 mg | 307% | |
| Sodium | 7942 mg | 345% | |
| Total Carbohydrate | 86.4 g | 31% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 20.0 g | ||
| Protein | 185.5 g | 371% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 331 mg | 25% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 4935 mg | 105% | |
*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.
