Kettle Stew
Warm, hearty, and packed with rustic flavors, Kettle Stew is the ultimate one-pot comfort dish perfect for cozy evenings. This aromatic stew features tender chunks of seared beef or lamb, simmered to perfection with earthy root vegetables like carrots, celery, and potatoes, all bathed in a rich broth infused with garlic, thyme, and a touch of tomato paste for depth. The addition of frozen peas in the final minutes adds a pop of sweetness and color, while the optional fresh parsley garnish provides a burst of freshness. Ready in just under two hours, with minimal hands-on prep time, this satisfying stew is a perfect choice for family dinners or meal prepping. Serve it alongside crusty bread or over rice to soak up every flavorful drop. With its wholesome ingredients and homestyle appeal, Kettle Stew is sure to become a cold-weather favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound stewing beef or lamb
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium carrots, sliced
- 2 stalks celery stalks, sliced
- 3 medium potatoes, cubed
- 2 tablespoons tomato paste
- 4 cups beef or vegetable broth
- 1 piece dried bay leaf
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Season the stewing meat with salt and pepper, then sear it in batches until browned on all sides. Remove the meat from the pot and set aside.
Add the diced onion to the same pot and sauté until softened and translucent, about 5 minutes.
Stir in the minced garlic, carrots, and celery, cooking for another 3 minutes until fragrant.
Push the vegetables to the side and add the tomato paste to the center of the pot. Cook the tomato paste for 1-2 minutes to enhance its flavor.
Return the seared meat to the pot, along with the cubed potatoes. Pour in the broth, making sure it covers the ingredients.
Add the bay leaf and thyme sprigs. Stir to combine, then bring the mixture to a boil.
Once boiling, reduce the heat to low and cover the pot with a lid. Let the stew simmer gently for 60-75 minutes, stirring occasionally, until the meat is tender and the flavors meld together.
During the last 10 minutes of cooking, stir in the frozen peas.
Taste the stew and adjust seasoning with additional salt or pepper, if needed. Discard the bay leaf and thyme sprigs before serving.
Garnish with fresh parsley, if desired, and serve the stew hot with crusty bread or over rice.
Nutrition Facts
Calories |
2240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.7 g | 157% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 6387 mg | 278% | |
| Total Carbohydrate | 183.6 g | 67% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 33.9 g | ||
| Protein | 111.2 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 381 mg | 29% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 6207 mg | 132% | |
*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.
