Lazy Day Stew
Warm, hearty, and irresistibly easy, Lazy Day Stew is the perfect recipe for busy days when you still crave a home-cooked comfort meal. Packed with tender chunks of boneless beef chuck, vibrant vegetables like carrots, celery, and Yukon Gold potatoes, and a rich blend of beef broth and crushed tomatoes, this slow-cooked stew delivers deep, savory flavors with minimal effort. Seasoned with aromatic herbs like thyme, rosemary, and paprika, and finished with a burst of sweetness from frozen peas, it’s a one-pot wonder that practically cooks itself. With only 15 minutes of prep, this soul-soothing meal simmers for hours, filling your kitchen with mouthwatering aromas. Serve it with crusty bread or over rice for an effortless dinner the whole family will love. Perfect for meal prep or chilly evenings, Lazy Day Stew is your go-to for cozy, stress-free cooking.
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Recipe Information
Ingredients
- 1.5 pounds boneless beef chuck
- 1 large yellow onion
- 3 medium carrots
- 2 medium celery stalks
- 4 medium Yukon Gold potatoes
- 3 large garlic cloves
- 4 cups beef broth
- 1 14-ounce can crushed tomatoes
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 whole bay leaf
- 1 cup frozen peas
Instructions
Cut the beef chuck into bite-sized chunks. Season with a pinch of salt and pepper.
Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Brown the beef chunks in batches, making sure not to overcrowd the pan. Once browned, remove and set aside.
Dice the onion, slice the carrots and celery, and cut the potatoes into 1-inch cubes. Mince the garlic cloves.
In the same pot, add the diced onion and cook until softened, about 3 minutes.
Add the garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally.
Return the browned beef to the pot. Add the potatoes, beef broth, crushed tomatoes, thyme, rosemary, paprika, salt, black pepper, and the bay leaf. Stir to combine.
Bring the stew to a simmer, then reduce the heat to low and cover the pot with a lid.
Let the stew cook on low heat for 3 to 4 hours, stirring occasionally to prevent sticking.
About 10 minutes before serving, add the frozen peas to the pot and stir them in.
Taste and adjust the seasoning, if necessary. Remove the bay leaf before serving.
Serve the stew hot with crusty bread or over rice for a complete meal.
Nutrition Facts
Calories |
3024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.5 g | 217% | |
| Saturated Fat | 60.2 g | 301% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 6749 mg | 293% | |
| Total Carbohydrate | 227.4 g | 83% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 43.6 g | ||
| Protein | 167.4 g | 335% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 522 mg | 40% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 8142 mg | 173% | |
*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.
