Game Day Beef Stew
Get ready to wow your crowd with Game Day Beef Stew, a hearty and flavorful classic that's perfect for feeding hungry fans! This easy-to-make beef stew is packed with tender, slow-simmered chunks of beef, a medley of colorful root vegetables, and a fragrant blend of herbs including thyme, rosemary, and bay leaf. Infused with rich beef broth and a touch of tomato paste, this one-pot wonder delivers robust, soothing flavors that are perfect for game day gatherings or any cozy night in. Quick prep and slow cooking ensure melt-in-your-mouth meat and perfectly tender veggies, while frozen peas and a sprinkle of fresh parsley add the finishing touch. Serve this crowd-pleaser steaming hot in bowls with crusty bread on the side for the ultimate comfort food experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds beef stew meat
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 3 medium carrots, peeled and sliced
- 2 stalks celery stalks, diced
- 3 medium potatoes, peeled and cubed
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 leaf bay leaf
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
Instructions
Season the beef stew meat with salt and black pepper.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Brown the beef in batches to avoid overcrowding the pot, about 3-4 minutes per side. Remove the beef and set it aside.
Add the diced yellow onion to the pot and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the carrots, celery, and potatoes, stirring to combine.
Return the browned beef to the pot and pour in the beef broth.
Stir in the tomato paste, dried thyme, dried rosemary, and bay leaf.
Bring the mixture to a boil, then reduce the heat to low and cover the pot.
Simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
Remove the bay leaf and taste the stew, adjusting seasoning as needed.
Stir in the frozen peas and cook for another 5 minutes.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
3377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.3 g | 216% | |
| Saturated Fat | 60.2 g | 301% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 6815 mg | 296% | |
| Total Carbohydrate | 178.1 g | 65% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 32.4 g | ||
| Protein | 270.3 g | 541% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 548 mg | 42% | |
| Iron | 34.6 mg | 192% | |
| Potassium | 7827 mg | 167% | |
*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.
