Just Right Vegetable Beef Stew
Cozy up with a bowl of "Just Right Vegetable Beef Stew," the ultimate comfort food packed with hearty ingredients and rich flavors. Tender, seared beef chuck melds perfectly with a medley of garden-fresh vegetables like carrots, celery, and potatoes, all simmered to perfection in a savory beef broth infused with aromatic garlic, thyme, and a hint of tomato paste. This classic one-pot meal delivers the perfect balance of wholesome texture and flavor, with frozen peas stirred in at the end for a pop of sweetness and color. Ideal for family dinners or meal prepping, this slow-simmered stew is as satisfying as it is nourishing. Ready in just over two hours and perfect for six servings, this recipe is a must-have for chilly evenings or any time you crave home-cooked goodness. Don't forget the garnish of fresh parsley for a touch of brightness!
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium carrots, sliced into 1/2-inch pieces
- 2 stalks celery stalks, sliced
- 3 medium potatoes, peeled and cubed
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 bay leaf
- 1 teaspoon thyme, dried
- 1 cup frozen peas
- 2 tablespoons parsley, fresh and chopped (optional for garnish)
Instructions
Season the beef cubes with 1 teaspoon of salt and 1 teaspoon of black pepper. Toss the beef in the flour to coat evenly.
Heat 1 tablespoon of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, sear the beef on all sides until browned, about 4-5 minutes per batch. Remove the beef and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened. Stir in the garlic and cook for an additional 30 seconds until fragrant.
Add the carrots, celery, and potatoes to the pot. Cook for 5 minutes, stirring occasionally.
Stir in the tomato paste and cook for 1-2 minutes, allowing it to blend with the vegetables.
Pour in the beef broth and scrape the bottom of the pot with a wooden spoon to deglaze and incorporate the flavorful browned bits. Add the bay leaf and dried thyme.
Return the seared beef and any accumulated juices to the pot. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer gently for 1.5 hours, stirring occasionally, until the beef is tender and the flavors are well developed.
About 10 minutes before serving, stir in the frozen peas and cook for an additional 10 minutes.
Remove the bay leaf and taste the stew. Adjust salt and pepper as needed.
Serve hot, garnished with fresh chopped parsley if desired. Enjoy your Just Right Vegetable Beef Stew!
Nutrition Facts
Calories |
556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1375 mg | 60% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 6.1 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1119 mg | 24% | |
*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.
