Golden Beef Stew
Warm your soul with this Golden Beef Stew, a hearty and flavorful dish that combines tender beef chuck, vibrant root vegetables, and a rich, spiced broth. Infused with aromatic turmeric, smoked paprika, and ground cumin, this stew achieves its signature golden hue and bold depth of flavor. Slow-simmered to perfection, the beef becomes meltingly tender while carrots and potatoes soak up the richly seasoned broth. A finishing touch of sweet peas and a sprinkle of fresh parsley brighten the dish, making it as beautiful as it is delicious. Perfect for a cozy dinner, this one-pot wonder pairs wonderfully with crusty bread or a bed of fluffy rice. With just 20 minutes of prep and a simmering time that fills your home with irresistible aromas, this Golden Beef Stew is your go-to recipe for comforting, crowd-pleasing meals.
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Recipe Information
Ingredients
- 2 pounds beef chuck (cut into 1-inch cubes)
- 3 tablespoons olive oil
- 1 medium yellow onion (diced)
- 3 cloves garlic cloves (minced)
- 1 teaspoon turmeric powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 3 medium carrots (sliced into 1/2-inch pieces)
- 2 large russet potatoes (peeled and diced into 1-inch cubes)
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 cup peas (frozen or fresh)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat.
Season the beef cubes with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Sear the beef in batches until browned on all sides, about 3-4 minutes per batch. Remove the beef and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Sauté the diced onion until softened, about 5 minutes.
Stir in the minced garlic, turmeric powder, smoked paprika, and ground cumin, cooking for 1-2 minutes until fragrant.
Mix in the tomato paste, cooking briefly before deglazing the pot with 1 cup of beef broth, scraping the bottom to release any brown bits.
Return the seared beef to the pot. Add the carrots, potatoes, the remaining 3 cups of beef broth, and bay leaves. Stir to combine.
Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 60-75 minutes, stirring occasionally, until the beef is tender and the vegetables are cooked through.
Add the peas to the stew during the last 10 minutes of cooking. Taste the stew and adjust seasoning with additional salt and pepper if needed.
Remove the bay leaves before serving. Garnish with freshly chopped parsley and serve hot with crusty bread or over rice, if desired.
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1224 mg | 53% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 5.5 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1160 mg | 25% | |
*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.
