Harvest Beef Stew
Warm your soul with this hearty and rustic Harvest Beef Stew, a comfort food classic brimming with seasonal vegetables and rich flavors. Tender chunks of beef are seared to perfection, then slow-simmered in a savory broth infused with red wine, garlic, thyme, and bay leaves. Packed with carrots, potatoes, parsnips, and celery, this stew brings the earthy essence of a fall harvest to your table. A touch of tomato paste adds depth, while frozen peas and a sprinkle of fresh parsley brighten the dish just before serving. Perfect for cozy evenings, this one-pot meal pairs beautifully with crusty bread or a side of rice, making it an ideal recipe for family dinners or meal prepping. Easy, satisfying, and full of nourishing ingredients, this beef stew will quickly become a go-to comfort food favorite.
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Recipe Information
Ingredients
- 2 pounds beef stew meat
- 1 teaspoons salt
- 1 teaspoons black pepper
- 0.25 cup all-purpose flour
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 3 minced garlic cloves
- 3 large, peeled and chopped carrots
- 3 medium, peeled and cubed potatoes
- 2 large, peeled and chopped parsnips
- 2 chopped celery stalks
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cup red wine
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 cup frozen peas
- 2 tablespoons chopped parsley
Instructions
Season the beef stew meat with the salt and pepper. Toss it with the flour until evenly coated.
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Brown the beef in batches, removing it from the pot once it is seared on all sides.
In the same pot, add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for another 1 minute, stirring occasionally.
Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly.
Deglaze the pot by adding the red wine, scraping the bottom to release any browned bits. Let the wine simmer for 2-3 minutes.
Return the beef to the pot, then add the beef broth, bay leaves, and thyme sprigs. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 1.5 hours, stirring occasionally.
Add the carrots, potatoes, parsnips, and celery to the pot. Simmer for another 30-40 minutes until the vegetables are tender.
Stir in the frozen peas and simmer for 5 minutes to heat through.
Remove the bay leaves and thyme sprigs. Taste the stew and adjust seasoning with additional salt and pepper, if needed.
Garnish with chopped parsley before serving. Enjoy the hearty harvest stew with crusty bread or over cooked rice.
Nutrition Facts
Calories |
663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1143 mg | 50% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 9.3 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 1442 mg | 31% | |
*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.
