Mahogany Beef Stew
Rich, hearty, and deeply flavorful, Mahogany Beef Stew is the ultimate comfort food for cooler days. This slow-simmered classic combines tender, seared beef chuck, baby potatoes, colorful vegetables, and an irresistible base of red wine, tomato paste, and soy sauce that gives the stew its signature mahogany hue. Aromatic herbs like bay leaves and thyme infuse the dish with warmth, while a final touch of sweet peas and a sprinkle of fresh parsley elevate each bowl to perfection. Perfect for a cozy family dinner, this all-in-one meal is best served piping hot and paired with crusty bread to soak up the velvety broth. Ready in just over 2.5 hours, this recipe is well worth the wait for fall-apart tender beef and deep, savory flavors.
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Recipe Information
Ingredients
- 2 pounds beef chuck, trimmed and cut into 1-inch cubes
- 0.25 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 3 tablespoons vegetable oil
- 1 large yellow onion, diced
- 4 medium carrots, peeled and cut into chunks
- 2 stalks celery stalks, sliced
- 4 garlic cloves, minced
- 3 tablespoons tomato paste
- 1 cups red wine
- 4 cups beef broth
- 2 tablespoons soy sauce
- 2 bay leaves
- 4 fresh thyme sprigs
- 1.5 pounds baby potatoes, halved
- 1 cups frozen peas
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large bowl, combine flour, salt, and black pepper. Toss beef cubes in the flour mixture until evenly coated, shaking off any excess.
In a large Dutch oven or heavy pot, heat 2 tablespoons of vegetable oil over medium-high heat. Add the beef cubes in batches, searing until browned on all sides (about 2-3 minutes per side). Remove the seared beef to a plate and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of oil to the pot. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until softened and fragrant.
Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until the paste darkens slightly.
Pour in the red wine, deglazing the pot by scraping up any browned bits from the bottom. Simmer for 3-4 minutes to reduce the wine slightly.
Return the seared beef to the pot, then add the beef broth, soy sauce, bay leaves, and thyme sprigs. Stir to combine.
Bring the mixture to a gentle simmer, then cover and reduce the heat to low. Let the stew simmer for 90 minutes, stirring occasionally to prevent sticking.
After 90 minutes, add the halved baby potatoes to the pot. Increase the heat to medium-low, cover, and continue cooking for another 45 minutes, or until the beef and potatoes are tender.
Stir in the frozen peas during the last 5 minutes of cooking to heat them through.
Remove the bay leaves and thyme sprigs before serving. Ladle the stew into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread.
Nutrition Facts
Calories |
3914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.7 g | 289% | |
| Saturated Fat | 79.9 g | 400% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 8124 mg | 353% | |
| Total Carbohydrate | 233.8 g | 85% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 43.7 g | ||
| Protein | 220.2 g | 440% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 524 mg | 40% | |
| Iron | 39.1 mg | 217% | |
| Potassium | 8648 mg | 184% | |
*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.
