Favorite Beef Stew
Warm, hearty, and filled with rich, comforting flavors, this Favorite Beef Stew is the ultimate one-pot meal for cozy nights. Tender chunks of seared beef chuck are simmered to perfection in a robust broth infused with red wine, aromatic garlic, fresh thyme, and tomato paste. Hearty vegetables like carrots, potatoes, and celery add a delightful texture, while frozen peas offer a pop of color and sweetness. This classic beef stew recipe, slow-cooked to melt-in-your-mouth perfection, is easy to make and perfect for feeding a crowd. Garnished with fresh parsley and best served with crusty bread or over rice, it’s the perfect dish to warm your soul. Try this savory stew for a meal that’s both satisfying and timeless.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds beef chuck
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 3 tablespoons olive oil
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 4 carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and diced
- 3 celery stalks, sliced
- 3 tablespoons tomato paste
- 1 cup red wine
- 4 cups beef broth
- 2 bay leaves
- 1 teaspoon fresh thyme, chopped
- 1 cup frozen peas
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Season the beef chuck with 1 teaspoon of salt and 1 teaspoon of black pepper. Toss the beef cubes in the all-purpose flour to coat evenly, shaking off the excess.
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the beef cubes in batches until browned on all sides, about 5 minutes per batch. Remove the beef and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Sauté the chopped onion for 3-4 minutes, until softened. Add the minced garlic and cook for another minute, until fragrant.
Stir in the tomato paste and cook for 2 minutes, allowing it to darken slightly. Deglaze the pot with the red wine, scraping the bottom of the pot to release browned bits. Let the wine simmer for 2-3 minutes.
Return the beef to the pot and add the beef broth, bay leaves, and thyme. Bring the mixture to a simmer.
Cover the pot and reduce the heat to low. Let the stew simmer gently for 1 hour, stirring occasionally.
After 1 hour, add the carrots, potatoes, and celery to the pot. Stir to combine, cover, and continue cooking for another 45 minutes, or until the beef and vegetables are tender.
Add the frozen peas during the last 5 minutes of cooking to heat through.
Remove the bay leaves and adjust 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 |
4200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.0 g | 218% | |
| Saturated Fat | 59.7 g | 299% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 12340 mg | 536% | |
| Total Carbohydrate | 343.4 g | 125% | |
| Dietary Fiber | 43.6 g | 156% | |
| Total Sugars | 51.1 g | ||
| Protein | 289.5 g | 579% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 704 mg | 54% | |
| Iron | 49.5 mg | 275% | |
| Potassium | 10459 mg | 223% | |
*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.
