English Style Spiced Beef Stew
Warm up your kitchen with this hearty and aromatic English Style Spiced Beef Stew, a true comfort food classic with a flavorful twist. Tender chunks of beef chuck are seared to perfection and simmered in a robust broth of beef stock and red wine, complemented by fragrant spices like allspice and nutmeg for a uniquely rich depth of flavor. This slow-cooked stew is brimming with hearty vegetables, including carrots, celery, and potatoes, creating a soul-warming dish that’s as satisfying as it is nourishing. Finished with a sprinkle of fresh parsley, this stew pairs beautifully with crusty bread or steamed greens, making it the ultimate one-pot meal for cozy dinners. Perfect for slow cooking enthusiasts and fans of traditional English cuisine, this spiced beef stew is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 pounds beef chuck
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 1 large yellow onion
- 3 medium carrots
- 2 stalks celery stalks
- 3 cloves garlic
- 4 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 leaves bay leaves
- 0.5 teaspoon ground allspice
- 0.5 teaspoon ground nutmeg
- 4 medium potatoes
- 2 tablespoons fresh parsley
Instructions
Cut the beef chuck into 1.5-inch cubes and season with salt and black pepper. Dust the beef cubes with the all-purpose flour, ensuring each piece is lightly coated.
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef cubes in batches until browned on all sides. Remove and set aside.
Dice the yellow onion, slice the carrots into 1/2-inch rounds, and chop the celery stalks into bite-sized pieces. Mince the garlic cloves.
In the same pot, reduce the heat to medium and add the onions, carrots, and celery. Sauté for 5-7 minutes or until the onions are translucent and the vegetables soften slightly.
Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the beef broth, tomato paste, Worcestershire sauce, bay leaves, ground allspice, and ground nutmeg to the pot. Stir well to combine.
Return the seared beef cubes to the pot. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 1.5 hours, stirring occasionally.
While the stew simmers, peel and quarter the potatoes. Add the potatoes to the pot after the stew has cooked for 1.5 hours, then simmer for an additional 30-40 minutes or until the potatoes are tender.
Taste and adjust seasoning with additional salt or pepper if needed. Remove and discard the bay leaves before serving.
Finely chop the fresh parsley and sprinkle it over the stew as garnish. Serve the stew hot with crusty bread or steamed greens on the side.
Nutrition Facts
Calories |
3561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.6 g | 196% | |
| Saturated Fat | 56.7 g | 284% | |
| Polyunsaturated Fat | 24.2 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 9910 mg | 431% | |
| Total Carbohydrate | 240.6 g | 87% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 34.0 g | ||
| Protein | 275.2 g | 550% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 530 mg | 41% | |
| Iron | 45.8 mg | 254% | |
| Potassium | 9589 mg | 204% | |
*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.
