Devonshire Stew
Warm up your home with the hearty, comforting flavors of Devonshire Stew, a classic one-pot dish packed with tender chunks of seared beef, rustic root vegetables, and vibrant peas simmered to perfection in a rich, herb-infused broth. This slow-cooked stew combines the wholesome goodness of carrots, parsnips, and potatoes with aromatics like garlic and onion, enhanced by the subtle depth of tomato paste and beef stock. With a prep time of just 20 minutes and a gentle simmer that fills your kitchen with irresistible aromas, this dish is as easy to make as it is satisfying. Finish with a sprinkle of fresh parsley for a pop of brightness, and serve with crusty bread or creamy mashed potatoes for a soul-soothing meal perfect for chilly evenings. Ideal for family dinners or meal prep, Devonshire Stew is a timeless recipe you'll turn to again and again.
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Recipe Information
Ingredients
- 1.5 pounds beef chuck (cut into 1.5-inch cubes)
- 0.25 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons ground black pepper
- 2 tablespoons olive oil
- 1 yellow onion (diced)
- 3 carrots (peeled and sliced into 1-inch chunks)
- 2 parsnips (peeled and sliced into 1-inch chunks)
- 3 potatoes (cut into 1.5-inch chunks)
- 3 garlic cloves (minced)
- 4 cups beef stock
- 2 tablespoons tomato paste
- 3 fresh thyme sprigs
- 2 bay leaves
- 1 cup frozen peas
- 2 tablespoons fresh parsley (chopped)
Instructions
In a large mixing bowl, combine the flour, salt, and black pepper. Toss the beef cubes in the flour mixture until evenly coated.
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, sear the beef cubes on all sides until browned, about 5 minutes per batch. Add the remaining olive oil between batches, if needed. Remove the beef and set aside.
In the same pot, add the diced onion and sauté until softened, about 3-4 minutes. Stir in the garlic and cook for another minute until fragrant.
Add the tomato paste and cook for 2 minutes, stirring constantly, to develop its flavor.
Return the browned beef to the pot and pour in the beef stock. Add the thyme sprigs, bay leaves, carrots, parsnips, and potatoes. Stir to combine.
Bring the stew to a gentle boil, then reduce the heat to low, cover, and let it simmer for 2 hours, stirring occasionally.
After 2 hours, remove the thyme sprigs and bay leaves. Stir in the peas and let the stew cook for another 10 minutes.
Taste the stew and adjust the seasoning with additional salt and pepper, if necessary.
Serve hot, garnished with chopped fresh parsley. Enjoy with crusty bread or over mashed potatoes for a complete meal.
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1050 mg | 46% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 8.1 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1150 mg | 24% | |
*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.
