Hearty Beef Stew with Vegetables
Warm, comforting, and utterly satisfying, this Hearty Beef Stew with Vegetables is the ultimate cold-weather recipe. Tender chunks of beef chuck are slow-simmered in a rich, savory broth infused with red wine, aromatic herbs, and tomato paste, creating a deep, irresistible flavor. Nutrient-packed vegetables like carrots, potatoes, celery, and a pop of sweet peas complete this classic one-pot dish. Perfect for cozy family dinners or meal prep, this beef stew is easy to make yet boasts incredible depth thanks to its slow-cooking process. Serve it with crusty bread or over mashed potatoes, and enjoy a bowl of pure comfort food. Rich, flavorful, and nourishing, this stew is sure to become a family favorite! Keywords: beef stew, hearty beef stew, slow-cooked beef, comforting winter recipe, easy one-pot dinner.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 0.25 cup all-purpose flour
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 4 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and cubed
- 2 celery stalks, diced
- 2 tablespoons tomato paste
- 1 cup red wine
- 4 cups beef broth
- 2 bay leaves
- 3 fresh thyme sprigs
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Season the beef cubes with salt and black pepper. Dredge the seasoned beef in flour, shaking off any excess.
In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef in batches, ensuring not to overcrowd the pan. Brown all sides of the beef cubes, then remove from the pot and set aside.
In the same pot, add the chopped onion and garlic. Sauté until the onions are translucent, about 5 minutes.
Add the tomato paste to the pot, stirring to coat the onions and garlic. Cook for an additional 2 minutes.
Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let the wine simmer for 5 minutes to reduce slightly.
Return the browned beef to the pot. Add the beef broth, bay leaves, and thyme sprigs. Stir to combine.
Bring the mixture to a boil, reduce the heat to low, and cover the pot. Simmer for 1.5 to 2 hours, or until the beef is tender.
Add the carrots, potatoes, and celery to the pot. Cover and continue to simmer for an additional 30 minutes or until the vegetables are tender.
Remove the bay leaves and thyme sprigs. Stir in the frozen peas and heat through for about 5 minutes.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1079 mg | 47% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 6.9 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1265 mg | 27% | |
*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.
