Fabulous Beef Stew
Warm, hearty, and utterly comforting, this **Fabulous Beef Stew** is the perfect one-pot meal for cozy evenings. Featuring tender chunks of seared beef chuck, a medley of perfectly cooked vegetables, and a rich, flavorful broth infused with red wine, herbs, and a touch of tomato paste, this recipe is a classic with a luxurious twist. The secret lies in the slow simmering process, which allows the beef to become melt-in-your-mouth tender while the flavors of garlic, onion, bay leaves, and thyme deepen into an irresistible harmony. Finished with vibrant peas and fresh parsley, this wholesome dish is ideal for serving alongside crusty bread or creamy mashed potatoes. With only 20 minutes of prep time and plenty of leftovers for the week, this beef stew is as practical as it is delicious—a comforting crowd-pleaser you'll come back to again and again.
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Recipe Information
Ingredients
- 2 pounds beef chuck (cut into 1-inch cubes)
- 0.25 cups all-purpose flour
- 1 teaspoons salt
- 1 teaspoons black pepper
- 2 tablespoons olive oil
- 1 large yellow onion (diced)
- 3 garlic cloves (minced)
- 3 medium carrots (sliced into 1/2-inch pieces)
- 2 celery stalks (sliced into 1/2-inch pieces)
- 2 large russet potatoes (peeled and cut into chunks)
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cups dry red wine
- 2 bay leaves
- 3 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1 cup frozen peas
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
In a large mixing bowl, toss the beef chunks with the flour, salt, and black pepper until evenly coated.
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the beef until browned on all sides, about 3-4 minutes per batch. Add the remaining olive oil as needed. Once browned, transfer the beef to a plate and set aside.
In the same pot, add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute.
Add the carrots, celery, and potatoes to the pot. Cook for 2-3 minutes, stirring occasionally.
Stir in the tomato paste and let it caramelize for 1-2 minutes.
Pour in the beef broth and red wine, scraping the bottom of the pot to deglaze any browned bits. Return the seared beef to the pot.
Add the bay leaves and thyme sprigs. Stir everything together, then bring the stew to a boil.
Once boiling, reduce the heat to low, cover the pot with a lid, and let the stew simmer for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
During the last 10 minutes of cooking, stir in the frozen peas.
Remove the bay leaves and thyme sprigs before serving. Garnish the stew with chopped parsley. Serve hot with crusty bread or over mashed potatoes, if desired.
Nutrition Facts
Calories |
604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1071 mg | 47% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 5.1 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1231 mg | 26% | |
*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.
