Hearty Homely Beef Stew
Warm your soul and satisfy your taste buds with this Hearty Homely Beef Stew, a comfort food classic bursting with rich flavors and wholesome ingredients. Tender, fall-apart beef chuck is slow-simmered alongside earthy carrots, celery, and potatoes in a deeply savory broth infused with red wine, garlic, and aromatic thyme. This one-pot wonder is thickened to perfection and finished with a pop of vibrant peas for a touch of sweetness. Perfect for cozy family dinners or meal prepping, this hearty beef stew is a timeless recipe that’s as nourishing as it is delicious. Serve it steaming hot with a garnish of fresh parsley and crusty bread to soak up every flavorful bite!
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium carrots, peeled and sliced into rounds
- 2 stalks celery stalks, diced
- 3 medium potatoes, peeled and cut into 1-inch chunks
- 2 tablespoons tomato paste
- 1 cup red wine
- 4 cups beef broth
- 2 bay leaves
- 4 sprigs fresh thyme sprigs
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season the beef cubes with 1 teaspoon of salt and all the black pepper.
Dredge the beef in the flour, shaking off any excess.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
Working in batches, brown the beef on all sides, about 3-4 minutes per batch, then transfer to a plate and set aside.
Reduce the heat to medium and add the diced onion to the pot. Sauté until softened, about 5 minutes.
Add the minced garlic and cook for an additional minute, stirring constantly.
Stir in the tomato paste and cook for another 2 minutes to caramelize it slightly.
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and loosen any browned bits. Let it simmer for 2-3 minutes.
Return the browned beef to the pot, then add the beef broth, bay leaves, and thyme sprigs. Stir well to combine.
Bring the stew to a simmer, then reduce the heat to low, cover, and let it cook for 1 hour, stirring occasionally.
After 1 hour, add the carrots, celery, and potatoes to the pot. Stir to combine and continue cooking, covered, for another 45 minutes to 1 hour, until the vegetables and beef are fork-tender.
Remove and discard the bay leaves and thyme sprigs.
Stir in the frozen peas and let them cook for 5 minutes until heated through.
Taste and adjust seasoning with additional salt, if needed.
Serve the stew hot, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1214 mg | 53% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 6.1 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1209 mg | 26% | |
*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.
