Packs a Wallop Beef Stew
Warm up with a hearty bowl of "Packs a Wallop Beef Stew," a flavor-packed comfort food classic that delivers big on taste and satisfaction. This robust stew starts with tender chunks of seared beef chuck, perfectly seasoned and simmered to perfection in a rich, savory broth enhanced by aromatic herbs, red wine, and tomato paste. Loaded with rustic vegetables like carrots, celery, potatoes, and a pop of sweetness from peas, this one-pot wonder is both nutritious and deeply flavorful. Perfect for cozy family dinners or meal prep, this beef stew is slow-cooked to develop melt-in-your-mouth tenderness and a thick, soul-warming consistency. Pair with crusty bread or serve over mashed potatoes for the ultimate comfort meal. With just 20 minutes of prep time, it's a must-try for those who crave homestyle cooking with maximum flavor.
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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 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium carrots, peeled and cut into chunks
- 2 stalks celery stalks, sliced
- 3 medium russet potatoes, peeled and diced
- 2 tablespoons tomato paste
- 1 cup red wine
- 4 cups beef broth
- 2 leaves bay leaves
- 4 sprigs fresh thyme
- 1 cup frozen peas
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Season the beef chunks with salt and pepper, then lightly coat them in the flour, shaking off any excess.
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Sear the beef in batches until browned on all sides, about 4-5 minutes per batch. 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.
Stir in the carrots, celery, and potatoes. Cook for 5 minutes, stirring occasionally.
Add the tomato paste and mix thoroughly to coat the vegetables. Cook for 1-2 minutes to deepen the flavor.
Deglaze the pan with the red wine, scraping up any browned bits on the bottom of the pot. Let the wine simmer for 2-3 minutes.
Return the seared beef to the pot, then pour in the beef broth. Add the bay leaves and thyme sprigs. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and let the stew simmer gently for 90 minutes, stirring occasionally.
After 90 minutes, remove the lid and stir in the frozen peas. Simmer uncovered for an additional 15-20 minutes, or until the beef is fork-tender and the broth has thickened slightly.
Remove the bay leaves and thyme sprigs. Taste and adjust seasoning with salt and pepper as needed.
Ladle the stew into bowls, garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1059 mg | 46% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 6.4 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1309 mg | 28% | |
*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.
