Hearty Beef Vegetable Stew
Warm, comforting, and brimming with hearty flavors, this Hearty Beef Vegetable Stew is the ultimate one-pot meal perfect for cozy nights. Tender chunks of seared beef chuck simmer to perfection alongside vibrant vegetables like carrots, celery, and potatoes in a rich beef broth infused with aromatic thyme, bay leaves, and a hint of tomato paste. A splash of red wine elevates the flavor profile, while the addition of sweet peas just before serving rounds out this deliciously satisfying dish. Ready in just over two hours, this nutritious stew is ideal for meal prepping or serving to a crowd. Pair it with crusty bread or creamy mashed potatoes for a complete, soul-soothing dinner. Perfect for fans of classic comfort food, this easy-to-make stew is a must-have recipe for your collection!
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 3 medium potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons tomato paste
- 0.5 cup red wine (optional)
- 4 cups beef broth
- 2 leaves bay leaves
- 3 sprigs fresh thyme (or 1 tsp dried)
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Pat the beef cubes dry with a paper towel, then season with salt and black pepper. Dredge the beef lightly in all-purpose flour, shaking off any excess.
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in batches, searing until browned on all sides. Transfer the browned beef to a plate and repeat with remaining meat, adding more olive oil as needed.
Reduce the heat to medium and add the diced onion to the pot. Sauté for 3-4 minutes, stirring frequently, until softened. Add the minced garlic and cook for an additional 1 minute.
Stir in the carrots, celery, and potatoes, letting them cook for 3-5 minutes. Add the tomato paste and mix well to coat the vegetables.
If using, pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce by half, about 2 minutes.
Pour in the beef broth and return the seared beef to the pot. Add the bay leaves and thyme sprigs. Bring the stew to a simmer over medium-high heat, then reduce the heat to low and cover with a lid.
Simmer the stew for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
Remove the bay leaves and thyme sprigs. Stir in the frozen peas and let them cook for 5 minutes.
Taste the stew and adjust seasoning with more salt and pepper if needed.
Serve the stew hot, garnished with fresh parsley. Enjoy with crusty bread or over a bed of rice, if desired.
Nutrition Facts
Calories |
565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1052 mg | 46% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 5.7 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1148 mg | 24% | |
*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.
