Hearty Beef and Veggie Stew
Dive into comfort with this hearty beef and veggie stew, the ultimate one-pot meal that’s perfect for cozy evenings. Tender chunks of seared beef chuck simmer alongside a medley of nutritious vegetables, including carrots, celery, and creamy russet potatoes, all brought together in a rich, savory broth infused with tomato paste, aromatic herbs, and a splash of optional red wine for added depth. This easy-to-make recipe is simmered slowly to lock in flavor, yielding a stew that’s beautifully thickened and irresistibly flavorful. Ready in just under two hours, this dish serves six generously and pairs perfectly with crusty bread or a bed of rice. Packed with wholesome, hearty ingredients, it’s the ideal go-to recipe for satisfying weeknight dinners or feeding a crowd.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 3 stalks celery, chopped
- 3 medium russet potatoes, peeled and cubed
- 2 tablespoons tomato paste
- 4 cups low-sodium beef broth
- 1 cup red wine (optional)
- 2 bay leaves
- 4 fresh thyme sprigs
- 1 cup frozen peas
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the beef cubes with salt and pepper and sear them in batches until browned on all sides. Remove the beef from the pot and set aside.
Add the remaining tablespoon of olive oil to the pot. Sauté the diced onions for 3-4 minutes until softened, then add the minced garlic and cook for 1 minute until fragrant.
Stir in the tomato paste and cook for 1-2 minutes to develop its flavor.
Deglaze the pot by pouring in the red wine (if using), scraping the bottom to loosen any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
Return the seared beef to the pot. Add the carrots, celery, potatoes, beef broth, bay leaves, and thyme sprigs. Stir to combine.
Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer gently for 1 hour, stirring occasionally.
After 1 hour, remove the bay leaves and thyme sprigs. Add the frozen peas and adjust the seasoning with additional salt and pepper if needed.
Let the stew simmer uncovered for an additional 15-20 minutes or until the vegetables are tender and the broth has thickened slightly.
Serve the stew hot with crusty bread or over rice for a complete meal. Enjoy!
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 560 mg | 24% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 6.4 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1318 mg | 28% | |
*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.
