Herby Beef Stew
Warm up with a bowl of hearty and flavorful Herby Beef Stew, a comfort food classic bursting with rich, aromatic flavors. Tender chunks of seared beef are slow-simmered with a medley of vegetables like carrots, celery, and potatoes in a savory broth infused with garlic, tomato paste, and a delicate blend of dried thyme and rosemary. A splash of optional red wine elevates the stew with a depth of flavor, while fresh parsley and bay leaves add an herby, fragrant finish. Perfect for cozy dinners or meal prepping, this one-pot wonder is easy to make and pairs beautifully with crusty bread for sopping up every drop of the luscious sauce. With just 20 minutes of prep time and a slow-cooking process that lets the ingredients meld into magic, this herby beef stew is your ultimate cold-weather comfort meal.
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Recipe Information
Ingredients
- 2 pounds beef stew meat
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 4 medium carrots, sliced into chunks
- 3 stalks celery stalks, chopped
- 3 medium potatoes, peeled and diced
- 3 cloves garlic cloves, minced
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons fresh parsley, chopped
- 2 leaves bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons flour
Instructions
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat.
Season the beef stew meat with salt and black pepper, then lightly coat the pieces in flour.
Sear the beef in batches until browned on all sides. Transfer the browned meat to a plate and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil. Sauté the diced onion, carrots, and celery until softened, about 5 minutes.
Add the minced garlic and cook for 1 more minute, stirring constantly to prevent burning.
Stir in the tomato paste, dried thyme, and dried rosemary, and cook for 2 minutes to allow the flavors to meld.
Deglaze the pot with the red wine (if using), scraping up any browned bits from the bottom of the pot.
Return the beef to the pot, then pour in the beef broth. Add the bay leaves.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally.
After 1 hour, add the diced potatoes. Cover and continue to simmer for an additional 45 minutes or until the beef and vegetables are tender.
Taste and adjust seasoning with more salt and pepper, if needed.
Stir in the chopped fresh parsley, remove the bay leaves, and serve hot with crusty bread or over rice, if desired.
Nutrition Facts
Calories |
3676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.1 g | 233% | |
| Saturated Fat | 62.3 g | 312% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 6885 mg | 299% | |
| Total Carbohydrate | 183.9 g | 67% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 28.0 g | ||
| Protein | 264.7 g | 529% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 560 mg | 43% | |
| Iron | 34.4 mg | 191% | |
| Potassium | 8013 mg | 170% | |
*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.
