Herb Simmered Beef Stew
Warm up your kitchen with the comforting and savory flavors of Herb Simmered Beef Stew, a hearty classic elevated with fresh herbs and wholesome ingredients. Tender chunks of seared beef chuck are slow-simmered to perfection with vibrant carrots, potatoes, and celery in a rich tomato and beef broth, enhanced with optional red wine for added depth. Fresh thyme, rosemary, and bay leaves infuse every bite with aromatic warmth, while a final touch of sweet peas and a sprinkle of parsley bring brightness to this robust dish. Perfect for chilly evenings, this soul-soothing stew pairs beautifully with crusty bread for a satisfying family dinner. With just 20 minutes of hands-on prep, this recipe promises big flavor with minimal effort, making it your go-to choice for cozy, homemade comfort.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 3 medium carrots, peeled and cut into chunks
- 3 medium russet potatoes, peeled and diced
- 2 celery stalks, sliced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 bay leaves
- 3 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1 cup frozen peas
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Season the beef chunks with salt and pepper, then toss them in the all-purpose flour until lightly coated.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the beef in batches, browning all sides. Remove the browned beef and set aside.
In the same pot, lower the heat to medium and add the diced onion. Sauté for 5 minutes or until softened.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the tomato paste and stir well to coat the onions and garlic.
Deglaze the pot by pouring in the red wine (if using), scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.
Return the browned beef to the pot, then pour in the beef broth. Stir well to combine.
Add the carrots, potatoes, and celery to the pot. Toss in the bay leaves, thyme, and rosemary. Stir gently.
Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the flavors have melded.
Remove the bay leaves, thyme sprigs, and rosemary sprigs from the pot.
Stir in the frozen peas and cook for an additional 5 minutes.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with freshly chopped parsley. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
3700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.0 g | 274% | |
| Saturated Fat | 78.5 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6858 mg | 298% | |
| Total Carbohydrate | 213.2 g | 78% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 39.8 g | ||
| Protein | 205.7 g | 411% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 555 mg | 43% | |
| Iron | 37.9 mg | 211% | |
| Potassium | 8618 mg | 183% | |
*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.
