Old Faithful
Cozy up with a bowl of "Old Faithful," a hearty beef stew that's rich in flavor and comfort. Perfect for chilly evenings or when you're craving a dose of nostalgia, this recipe combines tender chunks of seared beef stew meat with wholesome vegetables like carrots, potatoes, and peas, all simmered in a luscious broth infused with tomato paste, garlic, thyme, and a hint of bay leaf. A quick roux adds depth and thickness to the broth, while the slow simmering ensures every bite is brimming with savory goodness. Ready in under two hours and generously serving six, "Old Faithful" is an easy, one-pot wonder that's ideal for busy weeknights or satisfying family gatherings. Garnished with fresh parsley, this classic beef stew recipe is both timeless and delicious, making it a go-to comfort food you'll want to make again and again.
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Recipe Information
Ingredients
- 1 pound beef stew meat
- 4 medium carrots
- 3 medium potatoes
- 1 large yellow onion
- 2 garlic cloves
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen peas
- 2 tablespoons fresh parsley
Instructions
Peel and dice the carrots, potatoes, and onion into bite-sized pieces. Mince the garlic cloves.
Heat the olive oil in a large, heavy-bottomed pot over medium-high heat.
Season the beef stew meat with salt and pepper, then sear the meat in batches until browned on all sides. Remove the meat and set it aside on a plate.
In the same pot, add the onion and garlic and sauté until fragrant and softened, about 3-4 minutes.
Sprinkle the flour over the onion and garlic, stirring constantly, to create a roux. Cook for 1-2 minutes to remove the raw flour taste.
Stir in the tomato paste and cook for an additional minute.
Gradually pour in the beef broth, stirring constantly to avoid lumps. Bring the mixture to a simmer.
Add the seared beef back to the pot along with the carrots, potatoes, thyme, and bay leaf. Stir to combine.
Cover the pot with a lid, reduce the heat to low, and let it simmer for about 60-75 minutes, or until the beef is tender and the vegetables are cooked through.
Ten minutes before cooking is complete, stir in the frozen peas.
Taste the stew and adjust seasoning with additional salt and pepper if needed.
Discard the bay leaf, then garnish with freshly chopped parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
2410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.9 g | 129% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 6541 mg | 284% | |
| Total Carbohydrate | 211.9 g | 77% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 39.2 g | ||
| Protein | 160.5 g | 321% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 446 mg | 34% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 7093 mg | 151% | |
*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.
