Herbed Beef Stew
Cozy up with a hearty bowl of Herbed Beef Stew, a soul-warming dish brimming with tender chunks of beef, hearty vegetables, and a medley of fragrant fresh herbs. This classic one-pot recipe combines the richness of seared beef chuck roast with the earthiness of potatoes, carrots, and celery, all simmered to perfection in a luscious, herb-infused beef broth. Fresh thyme, rosemary, and bay leaves impart deep, aromatic flavors, while a touch of tomato paste adds depth and balance. Finished with a sprinkle of parsley and the sweet pop of peas, this stew is the ultimate comfort food for family dinners or meal prep success. Perfect for slow cooking on chilly evenings, this recipe is as satisfying as it is easy to make.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 0.25 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 units garlic cloves, minced
- 3 medium carrots, peeled and sliced
- 2 units celery stalks, sliced
- 4 medium potatoes, cubed
- 4 cups beef broth
- 2 tablespoons tomato paste
- 3 units fresh thyme sprigs
- 1 unit fresh rosemary sprig
- 2 units bay leaves
- 1 cup frozen peas
- 0.25 cups chopped parsley (for garnish)
Instructions
Trim excess fat from the beef chuck roast and cut it into 1-inch cubes.
In a large mixing bowl, combine the flour, salt, and black pepper. Toss the beef cubes in the flour mixture until evenly coated.
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef cubes in batches, ensuring all sides are seared. Remove and set aside.
In the same pot, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
Stir in the carrots, celery, and potatoes. Cook for 5 minutes, allowing the vegetables to lightly caramelize.
Return the beef to the pot. Pour in the beef broth and stir in the tomato paste until fully combined.
Add the thyme sprigs, rosemary, and bay leaves to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 hours, stirring occasionally.
After 1.5 hours, remove the thyme, rosemary sprig, and bay leaves. Stir in the frozen peas and simmer for an additional 10 minutes.
Taste and adjust seasoning with more salt and pepper if needed.
Serve hot in bowls and garnish with chopped parsley. Enjoy your herbed beef stew!
Nutrition Facts
Calories |
3660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.1 g | 276% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6760 mg | 294% | |
| Total Carbohydrate | 241.3 g | 88% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 34.9 g | ||
| Protein | 205.8 g | 412% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 712 mg | 55% | |
| Iron | 42.5 mg | 236% | |
| Potassium | 8481 mg | 180% | |
*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.
