Cricketbirds Beef Stew
Warm up your kitchen and your soul with Cricketbirds Beef Stew, a hearty, slow-simmered classic packed with rich, comforting flavors. Tender beef chuck is lovingly seared to golden perfection before simmering alongside rustic vegetables like carrots, celery, baby potatoes, and a medley of aromatic herbs. A splash of red wine adds depth, while tomato paste and beef broth create a velvety, savory base. The final touch? Sweet peas and a sprinkle of fresh parsley to brighten each bowl. Perfect for chilly evenings or when you crave a satisfying, home-cooked meal, this stew is a timeless choice for the whole family. Pair it with crusty bread or serve over rice for a hearty, complete dish. Simple to make yet bursting with flavor, Cricketbirds Beef Stew will quickly become a favorite in your recipe collection.
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Recipe Information
Ingredients
- 2 pounds beef chuck
- 0.25 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 garlic cloves
- 3 medium carrots
- 2 celery stalks
- 1.5 pounds baby potatoes
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cups red wine (optional)
- 1 teaspoons dried thyme
- 1 teaspoons dried rosemary
- 2 bay leaves
- 1 cups frozen peas
- 0.25 cups fresh parsley (optional, for garnish)
Instructions
Trim any excess fat from the beef chuck and cut it into 1 to 1.5-inch cubes.
In a shallow dish, combine the flour, salt, and pepper. Dredge the beef cubes in the flour mixture, shaking off any excess.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. In batches, sear the beef on all sides until browned, about 3-4 minutes per batch. Remove the beef and set aside.
Peel and chop the onion. Mince the garlic. Peel and slice the carrots into thick rounds. Chop the celery into small pieces. Cut the baby potatoes into halves or quarters, depending on size.
In the same pot, add the onion and garlic. Sauté until softened, about 3-4 minutes.
Stir in the tomato paste and cook for another 1-2 minutes to develop its flavor.
Deglaze the pot by adding the red wine (if using), scraping up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly.
Pour in the beef broth and return the seared beef to the pot. Add the thyme, rosemary, and bay leaves. Bring to a boil, then reduce the heat to low and simmer partially covered for 1 hour.
Add the carrots, celery, and baby potatoes to the pot. Stir to combine and continue to simmer uncovered for another 45 minutes, or until the vegetables are tender and the stew has thickened.
Stir in the frozen peas and let them cook for 5 minutes until heated through.
Taste and adjust the seasoning with additional salt and pepper if needed.
Serve hot, garnished with freshly chopped parsley, if desired. Enjoy with crusty bread or over rice for a complete meal.
Nutrition Facts
Calories |
3520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.8 g | 197% | |
| Saturated Fat | 57.1 g | 286% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 9688 mg | 421% | |
| Total Carbohydrate | 224.0 g | 81% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 36.6 g | ||
| Protein | 280.1 g | 560% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 628 mg | 48% | |
| Iron | 47.4 mg | 263% | |
| Potassium | 8600 mg | 183% | |
*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.
