Magic Stew
Dive into a bowl of comfort with this hearty and flavorful Magic Stew, a nourishing one-pot dish perfect for cozy nights. Featuring tender chunks of seared beef stew meat simmered to perfection alongside vibrant carrots, celery, and creamy potatoes, this recipe blends classic ingredients with a touch of culinary magic. Infused with the rich depth of tomato paste, red wine (optional), and a medley of warming spices like paprika and thyme, every spoonful bursts with soul-soothing goodness. A sprinkle of fresh parsley at the end adds brightness, while a side of crusty bread or steamed rice makes it a complete meal. With its simple preparation and irresistibly savory aroma, this Magic Stew will become your new go-to comfort food that’s sure to please the whole family. Perfect for meal prep, slow-cooked flavors, and easy weeknight dinners, this recipe is a must-try!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large (diced) onion
- 4 minced garlic cloves
- 3 medium (sliced into rounds) carrots
- 2 chopped celery stalks
- 3 medium (peeled and cubed) potatoes
- 1.5 pounds (cut into chunks) beef stew meat
- 3 tablespoons all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 whole bay leaf
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cup (optional) red wine
- 1 cup frozen peas
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
Season the beef stew meat with a pinch of salt and pepper, then toss it in the all-purpose flour until coated.
Add the beef to the pot and sear until browned on all sides, working in batches if necessary. Remove the beef and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil and sauté the onions, garlic, carrots, and celery for 5 minutes until they begin to soften.
Stir in the tomato paste, paprika, and thyme, and cook for another 2 minutes to release their flavors.
Deglaze the pot by adding the red wine (if using) and scraping up any brown bits from the bottom of the pot. Let the wine reduce for 2–3 minutes.
Return the beef to the pot, along with the potatoes, bay leaf, and beef broth. Bring the stew to a boil.
Reduce the heat to low, cover with a lid, and simmer for 90 minutes, stirring occasionally, until the beef is tender and the flavors have melded together.
Add the frozen peas during the last 5 minutes of cooking.
Adjust the salt and pepper to taste and remove the bay leaf before serving.
Garnish with fresh parsley and serve hot with crusty bread or over rice, if desired.
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 1032 mg | 45% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 6.3 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1105 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.
