Heavenly Beef Stew
Warm your soul and satisfy your cravings with this "Heavenly Beef Stew," a comforting one-pot wonder that’s perfect for cozy dinners. Made with tender, slow-simmered beef chuck, velvety Yukon gold potatoes, sweet carrots, and vibrant peas, this recipe combines hearty ingredients with aromatic herbs like thyme and bay leaf for rich, savory flavor. A splash of red wine adds depth while the caramelized tomato paste elevates every bite. Prepared in a Dutch oven for even cooking, this classic beef stew is ideal for meal prepping or serving to a crowd. Pair it with crusty bread or creamy mashed potatoes for the ultimate homestyle experience. Ready in just over three hours, it’s worth every minute of its slow-cooked perfection!
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 units garlic cloves, minced
- 3 medium carrots, peeled and sliced into 1/2-inch pieces
- 2 units celery stalks, sliced into 1/2-inch pieces
- 4 medium Yukon gold potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons tomato paste
- 1 cup red wine (optional, substitute with more beef broth if needed)
- 4 cups beef broth
- 1 unit bay leaf
- 2 units fresh thyme sprigs
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the beef cubes with salt and black pepper. Toss them in the all-purpose flour, shaking off any excess.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in batches to avoid overcrowding, and sear on all sides until browned. Remove the browned beef and set it aside.
In the same pot, add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another 1 minute, stirring constantly.
Add the carrots and celery to the pot. Cook for 3–4 minutes, stirring occasionally.
Stir in the tomato paste and cook for 2 minutes to caramelize it slightly. This deepens the flavor.
Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Allow the wine to simmer and reduce by half, about 3–4 minutes.
Return the browned beef to the pot. Add the beef broth, bay leaf, thyme sprigs, and potatoes. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer gently for 2 1/2 to 3 hours, stirring occasionally, until the beef is fork-tender and the vegetables are soft.
During the last 15 minutes of cooking, stir in the frozen peas and adjust the seasoning with more salt and pepper, if needed.
Remove the bay leaf and thyme sprigs before serving.
Ladle the stew into bowls and garnish with chopped fresh parsley. Serve with crusty bread or over a bed of mashed potatoes for a truly heavenly meal.
Nutrition Facts
Calories |
3257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.2 g | 273% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6651 mg | 289% | |
| Total Carbohydrate | 107.6 g | 39% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 26.8 g | ||
| Protein | 193.9 g | 388% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 33.2 mg | 184% | |
| Potassium | 5393 mg | 115% | |
*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.
