French Oven Stew
Warm up your kitchen with this hearty and flavorful French Oven Stew, a comforting one-pot dish perfect for cooler days. Tender chunks of beef chuck are slow-braised in a luxurious blend of red wine, beef broth, and aromatic herbs, resulting in a melt-in-your-mouth experience. Packed with wholesome vegetables like Yukon gold potatoes, carrots, celery, and peas, this stew is both satisfying and nutrient-rich. The combination of searing the beef and deglazing with red wine ensures deep, rich flavors in every bite. Cooked low and slow in a Dutch oven, this recipe is ideal for a weekend dinner or an impressive meal for guests. Serve it with crusty bread for soaking up the savory broth or spoon it over buttered noodles for an indulgent, hearty feast. Perfectly cozy and irresistible, this French Oven Stew will quickly become a family favorite!
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Recipe Information
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tsp salt
- 1 tsp black pepper
- 3 tbsp olive oil
- 1 large yellow onion, diced
- 4 medium carrots, peeled and cut into chunks
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup red wine
- 4 cups beef broth
- 4 fresh thyme sprigs
- 2 bay leaves
- 4 medium Yukon gold potatoes, cut into chunks
- 1 cup frozen peas
Instructions
Preheat the oven to 325°F (165°C).
Season the beef cubes generously with salt and black pepper.
Heat a Dutch oven over medium-high heat and add 2 tablespoons of olive oil.
In batches, sear the beef cubes until browned on all sides, about 2-3 minutes per side. Remove the beef and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil.
Sauté the diced onion, carrots, and celery until softened, about 5-7 minutes.
Add minced garlic and tomato paste, stirring frequently, and cook for 1-2 minutes until fragrant.
Pour in the red wine, scraping the bottom of the pot to deglaze the browned bits.
Return the beef to the Dutch oven and add the beef broth, fresh thyme sprigs, and bay leaves. Bring the mixture to a simmer.
Cover the Dutch oven with a lid and transfer it to the preheated oven. Cook for 2 hours, stirring once halfway through.
After 2 hours, add the Yukon gold potatoes to the stew. Cover and cook for an additional 45 minutes in the oven.
Stir in the frozen peas and adjust seasoning with salt and black pepper if needed. Cook on the stovetop for 5-10 minutes until the peas are heated through.
Remove the thyme sprigs and bay leaves before serving.
Serve hot with crusty bread or over buttered noodles for a complete meal.
Nutrition Facts
Calories |
627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1419 mg | 62% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 7.5 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 1420 mg | 30% | |
*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.
