Old Fashioned Beef Stew
Warm up with a bowl of hearty old-fashioned beef stew, a comforting classic that delivers rich flavor and tender bites of beef in every spoonful. This timeless recipe combines seared beef chuck roast, slow-simmered with a medley of carrots, potatoes, celery, and peas in a rich broth infused with garlic, onion, tomato paste, and optional red wine for added depth. Perfected with aromatic bay leaves and thyme, the stew simmers gently to create melt-in-your-mouth beef and perfectly tender vegetables. Ready in just over 2 hours, this soul-soothing dish is ideal for chilly evenings, served with crusty bread or atop creamy mashed potatoes. Make this easy and satisfying one-pot wonder your go-to recipe for cozy comfort food today!
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Recipe Information
Ingredients
- 2 lbs beef chuck roast
- 2 tbsp olive oil
- 1 yellow onion
- 3 garlic cloves
- 3 carrots
- 2 celery stalks
- 4 medium potatoes
- 2 tbsp tomato paste
- 1 cup red wine (optional)
- 4 cups beef broth
- 2 bay leaves
- 1 tsp thyme
- 1 cup flour
- 1 tsp salt
- 1 tsp black pepper
- 1 cup peas (frozen or fresh)
- 2 tbsp parsley (for garnish)
Instructions
Cut the beef chuck roast into 1-inch cubes. Pat dry with paper towels and season generously with salt and pepper.
Dredge the beef pieces lightly in flour, shaking off any excess.
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add 2 tablespoons of olive oil.
Working in batches, sear the beef on all sides until browned. Remove the beef from the pot and set aside.
Chop the yellow onion, mince the garlic cloves, and dice the carrots, celery, and potatoes into bite-sized pieces.
In the same pot, lower the heat to medium and add the onions. Cook until translucent, about 5 minutes.
Add the garlic to the pot and cook for another minute until fragrant.
Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
If using red wine, pour it into the pot to deglaze, scraping up browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
Return the beef to the pot. Add the beef broth, bay leaves, thyme, carrots, celery, and potatoes. Stir to combine.
Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer gently for about 90 minutes, stirring occasionally, until the beef is tender and the vegetables are cooked through.
Taste the stew and adjust salt and pepper as needed.
In the last 10 minutes of cooking, stir in the peas to heat through.
Remove the bay leaves before serving.
Garnish with chopped parsley and serve hot with crusty bread or over mashed potatoes.
Nutrition Facts
Calories |
675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1061 mg | 46% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 6.0 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 6.6 mg | 36% | |
| Potassium | 1287 mg | 27% | |
*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.
