Old Time Beef Stew
Cozy up with a bowl of rich and hearty Old Time Beef Stew, a timeless recipe that’s perfect for chilly days and family dinners. This comforting one-pot meal features tender chunks of beef chuck slow-simmered in a savory broth of beef stock, tomato paste, and optional red wine for depth. Loaded with rustic vegetables like potatoes, carrots, celery, and peas, each spoonful bursts with classic flavors and satisfying textures. With its aromatic combination of garlic, onions, bay leaves, and thyme, this stew not only warms the soul but enchants your kitchen with its wonderful scent. Serve it piping hot, garnished with fresh parsley, alongside a slice of crusty bread to soak up every last drop. Ready in just over two hours, this recipe is an easy yet delicious way to bring old-fashioned comfort to your table.
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Recipe Information
Ingredients
- 2 pounds beef chuck (cut into 1-inch cubes)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.25 cup all-purpose flour
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 bay leaves
- 1 teaspoon dried thyme
- 4 medium carrots (peeled and sliced into 1-inch chunks)
- 3 medium potatoes (peeled and cut into 1-inch pieces)
- 2 stalks celery (sliced into 1-inch pieces)
- 1 cup frozen peas
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Season the beef cubes with salt and black pepper. Dredge them lightly in flour, shaking off any excess.
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the olive oil and brown the beef cubes in batches, ensuring not to overcrowd the pot. Remove browned beef and set aside on a plate.
In the same pot, reduce heat to medium and add diced onion. Sauté for 5 minutes until softened. Add minced garlic and cook for another minute, stirring frequently.
Stir in the tomato paste and cook for 1-2 minutes, allowing it to darken slightly and develop its flavor.
Pour in the beef broth and red wine (if using), scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits.
Return the browned beef to the pot. Add bay leaves and thyme, and stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 1 hour, stirring occasionally.
After 1 hour, add the carrots, potatoes, and celery to the pot. Stir, cover again, and continue simmering for another 45 minutes, or until the vegetables and beef are tender.
During the last 5 minutes of cooking, stir in the frozen peas and cook until heated through.
Remove the pot from heat and discard the bay leaves. Taste and adjust seasoning with additional salt and pepper if needed.
Ladle the stew into bowls, garnish with freshly chopped parsley, and serve warm with crusty bread for dipping.
Nutrition Facts
Calories |
3737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.2 g | 275% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6921 mg | 301% | |
| Total Carbohydrate | 220.1 g | 80% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 41.5 g | ||
| Protein | 215.0 g | 430% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 467 mg | 36% | |
| Iron | 36.2 mg | 201% | |
| Potassium | 8039 mg | 171% | |
*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.
