Heinz 57 Beef Stew
Warm up with a hearty and flavorful bowl of Heinz 57 Beef Stew, a comforting twist on the classic stew recipe! This dish combines tender, seared beef chuck, golden potatoes, and vibrant vegetables like carrots, celery, and onion, all simmered in a rich broth infused with the bold, tangy flavor of Heinz 57 sauce. The addition of garlic, thyme, rosemary, and a touch of tomato adds depth and a hint of rustic charm, while a simple flour slurry transforms the broth into a velvety, thick consistency. Perfect for cozy family dinners or meal prep, this one-pot wonder is easy to make and pairs wonderfully with crusty bread or steamed rice. With its savory aroma and satisfying taste, Heinz 57 Beef Stew is destined to become your favorite comfort food recipe.
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Recipe Information
Ingredients
- 2 lbs beef chuck, cubed
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 medium carrots, chopped
- 2 celery stalks, chopped
- 3 medium gold potatoes, cubed
- 3 cloves garlic, minced
- 4 cups beef broth
- 0.5 cup Heinz 57 sauce
- 1 14.5 oz can diced tomatoes
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 2 tbsp all-purpose flour
- 0.25 cup water (for thickening)
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
Season the cubed beef chuck with salt and black pepper. Add the beef to the pot in batches, searing until browned on all sides. Remove the beef and set it aside on a plate.
Lower the heat to medium and add the diced onion, carrots, and celery to the pot. Cook for 5–7 minutes, stirring occasionally, until the vegetables soften.
Add the minced garlic and cook for another 1–2 minutes until fragrant.
Return the seared beef to the pot and pour in the beef broth, Heinz 57 sauce, and diced tomatoes (with their juice). Stir to combine.
Add the dried thyme, dried rosemary, and bay leaf. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 1 hour, stirring occasionally.
Add the cubed potatoes and let the stew simmer for an additional 30–40 minutes until the potatoes are tender.
In a small bowl, mix the all-purpose flour and water to form a slurry. Gradually add the slurry to the stew, stirring constantly, to thicken the broth.
Taste and adjust the seasoning with additional salt and pepper if needed.
Remove the bay leaf before serving. Serve the stew hot with a side of crusty bread or over steamed rice for a complete meal.
Nutrition Facts
Calories |
3377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.2 g | 275% | |
| Saturated Fat | 78.5 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 8600 mg | 374% | |
| Total Carbohydrate | 184.4 g | 67% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 61.2 g | ||
| Protein | 202.8 g | 406% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 561 mg | 43% | |
| Iron | 34.8 mg | 193% | |
| Potassium | 7240 mg | 154% | |
*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.
