Honeyed Beef Stew
Warm up your table with the comforting, sweet-savory flavors of Honeyed Beef Stew, a hearty recipe that’s destined to become a favorite for cozy dinners. Tender chunks of seared beef chuck are slow-simmered with root vegetables like carrots and potatoes in a rich beef stock enhanced by a touch of honey, Worcestershire sauce, and tomato paste. Infused with fragrant thyme and bay leaves, this stew strikes the perfect balance of earthy and slightly sweet. Finished with a pop of vibrant peas and garnished with fresh parsley, it’s a meal as beautiful as it is satisfying. Ready in just over two hours, this one-pot marvel is perfect for busy families, offering six generous servings. Serve it with crusty bread or over rice for an irresistibly comforting dish that’s sure to impress!
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Recipe Information
Ingredients
- 2 pounds Beef chuck, cut into 1-inch cubes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 Yellow onion, diced
- 4 cloves Garlic, minced
- 4 Carrots, peeled and cut into chunks
- 3 Russet potatoes, peeled and cut into chunks
- 4 cups Beef stock
- 2 tablespoons Tomato paste
- 1 tablespoon Worcestershire sauce
- 3 tablespoons Honey
- 1 teaspoon Dried thyme
- 2 Bay leaves
- 1 cup Frozen peas
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Season the beef cubes with salt and black pepper.
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Working in batches, sear the beef cubes on all sides until browned. Remove the beef from the pot and set aside.
In the same pot, add the diced onion and cook for 4-5 minutes until softened. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.
Add the carrots and potatoes to the pot, stirring to combine with the onions and garlic.
Return the seared beef to the pot and pour in the beef stock. Stir in the tomato paste, Worcestershire sauce, honey, dried thyme, and bay leaves. Bring the stew to a boil.
Reduce the heat to low, cover the pot, and simmer for 90 minutes, stirring occasionally to prevent sticking.
After 90 minutes, remove the bay leaves and discard. Stir in the frozen peas and cook for an additional 10-15 minutes until the peas are warmed through and the vegetables are tender.
Taste the stew and adjust seasoning with additional salt and pepper if needed.
Serve the stew hot, garnished with chopped parsley if desired. Pair with crusty bread or over rice for a complete meal.
Nutrition Facts
Calories |
3511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.8 g | 274% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 7016 mg | 305% | |
| Total Carbohydrate | 217.2 g | 79% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 92.6 g | ||
| Protein | 199.6 g | 399% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 494 mg | 38% | |
| Iron | 35.6 mg | 198% | |
| Potassium | 7294 mg | 155% | |
*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.
