Delicious Beef Stew
Warm up with a comforting bowl of **Delicious Beef Stew**, a hearty, one-pot meal packed with tender beef, vibrant vegetables, and rich, savory flavors. This classic homemade beef stew starts with seared chunks of **beef chuck roast** for unbeatable depth, simmered to perfection in a fragrant broth infused with **red wine, fresh thyme, and bay leaves**. Loaded with **carrots, potatoes, celery, and peas**, this stew is as nourishing as it is satisfying. The recipe’s slow cooking method ensures melt-in-your-mouth beef and a robust flavor profile that’s perfect for cozy dinners or meal prep. Garnished with fresh parsley and paired with crusty bread, this ultimate comfort food is ready to become a family favorite. Ideal for chilly evenings, the recipe is easy to prepare and yields six generous servings.
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Recipe Information
Ingredients
- 2 lb beef chuck roast
- 2 tsp salt
- 1 tsp black pepper
- 0.25 cup all-purpose flour
- 3 tbsp olive oil
- 1 large (diced) yellow onion
- 4 medium (sliced into rounds) carrots
- 3 sliced celery stalks
- 3 minced garlic cloves
- 2 tbsp tomato paste
- 1 cup dry red wine
- 4 cups beef broth
- 4 medium (peeled and cubed) potatoes
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 cup frozen peas
- 2 tbsp (chopped, for garnish) parsley
Instructions
Cut the beef chuck roast into 1.5-inch cubes. Season the beef with 1 teaspoon of salt and 1 teaspoon of black pepper, then dust evenly with the all-purpose flour.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef cubes in batches, 2–3 minutes per side, until browned. Remove the beef and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Sauté the diced onion, sliced carrots, and celery for 5–7 minutes until softened.
Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
Pour in the red wine, scraping the bottom of the pot to deglaze and lift off any browned bits. Let the wine reduce by half, about 3–5 minutes.
Return the seared beef to the pot. Add the beef broth, cubed potatoes, bay leaves, and thyme sprigs. Stir well and bring to a boil.
Reduce the heat to low, cover, and let simmer for 90–120 minutes, stirring occasionally, until the beef is tender and the flavors meld together.
In the last 10 minutes of cooking, stir in the frozen peas and allow them to heat through.
Remove and discard the bay leaves and thyme sprigs. Taste and adjust the seasoning with additional salt and pepper if needed.
Serve the stew hot, garnished with chopped parsley. Enjoy with crusty bread or over rice if desired.
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1390 mg | 60% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 6.6 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1299 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.
