Incomparable Beef Stew
Warm, hearty, and irresistibly comforting, the Incomparable Beef Stew is the ultimate one-pot wonder for cozy dinners or special family gatherings. Featuring tender chunks of seared beef chuck roast, a medley of hearty vegetables like carrots, celery, and potatoes, and a rich, flavorful broth infused with red wine, tomato paste, thyme, and rosemary, this stew is a masterclass in comfort food. Simmered low and slow for melt-in-your-mouth perfection, it’s finished with vibrant peas and a sprinkle of fresh parsley for a burst of freshness. Ready in just under 3 hours and ideal for serving with crusty bread or fluffy rice, this classic beef stew recipe is perfect for feeding a crowd with minimal effort. Perfectly seasoned and deeply satisfying, this is the best beef stew recipe you'll ever make!
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 cloves garlic cloves
- 3 medium carrots
- 2 stalks celery stalks
- 3 medium russet potatoes
- 2 tablespoons tomato paste
- 1 cup red wine
- 4 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 leaf bay leaf
- 1 cup frozen peas
- 2 tablespoons fresh parsley
Instructions
Cut the beef chuck roast into 1.5-inch cubes, trimming off excess fat. Season the beef cubes with 1 teaspoon of salt and 1 teaspoon of black pepper. Sprinkle the flour over the beef and toss to coat evenly.
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the beef cubes on all sides until deeply browned. Remove the beef to a plate and set aside.
Dice the onion, mince the garlic, and chop the carrots, celery, and potatoes into bite-sized pieces.
Add the onion to the Dutch oven and sauté until softened, about 5 minutes. Stir in the garlic and cook for 1 minute until fragrant.
Add the tomato paste and stir well to coat the onions. Deglaze the pot by pouring in the red wine, scraping up the browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes to reduce slightly.
Return the browned beef to the pot and add the beef broth, dried thyme, dried rosemary, and the bay leaf. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and simmer for 90 minutes, stirring occasionally.
After 90 minutes, add the carrots, celery, and potatoes to the pot. Cover again and continue to simmer for 45 minutes, or until the vegetables are tender.
Stir in the frozen peas and cook for an additional 5 minutes to heat through.
Remove the bay leaf and taste the stew, adjusting the seasoning with more salt and pepper if needed.
Serve the stew in bowls, garnished with freshly chopped parsley. Enjoy with crusty bread or a side of rice for a complete meal.
Nutrition Facts
Calories |
614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1216 mg | 53% | |
| Total Carbohydrate | 34.0 g | 12% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 6.0 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 6.0 mg | 34% | |
| Potassium | 1278 mg | 27% | |
*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.
