Melt in Your Mouth Beef Stew
Warm up your kitchen with this comforting and hearty Melt in Your Mouth Beef Stew, a classic recipe designed to deliver fork-tender beef and rich, savory flavors. Made with chunks of seared beef chuck roast, freshly diced vegetables like carrots, potatoes, and celery, and simmered low and slow in a fragrant broth infused with thyme, rosemary, and garlic, this dish promises a depth of flavor that’s hard to resist. The addition of tomato paste and a touch of sweetness from frozen peas creates the perfect balance, while the long simmering time ensures that the beef practically melts in your mouth with every bite. Ready in just 20 minutes of prep and perfect for feeding a crowd, this soul-warming stew pairs beautifully with crusty bread or creamy mashed potatoes for a satisfying and cozy meal. Ideal for slow-cooking enthusiasts, this beef stew is the ultimate in comfort food!
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Recipe Information
Ingredients
- 2 lbs beef chuck roast
- 0.25 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 large carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 2 stalks celery stalks, sliced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 1 leaf bay leaf
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Cut the beef chuck roast into 1.5-inch cubes. Pat the beef dry with paper towels to help it brown properly.
In a large bowl, toss the beef cubes with the flour, salt, and pepper until evenly coated.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef in batches, and sear each piece until browned on all sides. Remove the beef and set aside.
In the same pot, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Return the seared beef to the pot. Add the carrots, potatoes, and celery.
Stir in the beef broth, tomato paste, dried thyme, dried rosemary, and bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 2.5 to 3 hours, stirring occasionally.
Check the beef after 2.5 hours—it should be fork-tender and melt in your mouth. If it’s not yet tender, continue simmering for an additional 20-30 minutes.
About 10 minutes before serving, stir in the frozen peas and let them heat through.
Taste the stew and adjust the seasoning with additional salt and pepper as needed. Remove the bay leaf before serving.
Ladle the stew into bowls, garnish with fresh parsley if desired, and serve warm with crusty bread or over mashed potatoes.
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1065 mg | 46% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 6.9 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1182 mg | 25% | |
*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.
