Paul Lynde Beef Stew
Cozy up with the comforting flavors of Paul Lynde Beef Stew, a hearty dish that transforms simple ingredients into a symphony of rich, slow-cooked goodness. Featuring tender chunks of seared beef chuck, wholesome vegetables like carrots, celery, and red potatoes, and a flavorful broth infused with garlic, thyme, and a touch of optional red wine, this recipe is a timeless classic. Perfect for chilly evenings, the stew develops its depth of flavor through a gentle simmer, creating a savory, melt-in-your-mouth experience. Finished with vibrant peas and a sprinkle of fresh parsley, this one-pot wonder is easy to prepare and ideal for feeding the whole family. Whether you're looking for a satisfying dinner or a dish to impress, this beef stew is the ultimate comfort food.
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Recipe Information
Ingredients
- 2 pounds beef chuck (cut into 1-inch cubes)
- 0.5 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoons black pepper
- 3 tablespoons olive oil
- 1 large yellow onion (diced)
- 3 medium carrots (peeled and sliced into 1-inch pieces)
- 3 stalks celery stalks (sliced into 1-inch pieces)
- 4 medium red potatoes (quartered)
- 3 cloves garlic cloves (minced)
- 2 tablespoons tomato paste
- 4 cups beef broth
- 0.5 cups red wine (optional)
- 1 bay leaf
- 2 sprigs fresh thyme (or 1 teaspoon dried)
- 1 cup frozen peas
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
In a large mixing bowl, toss the beef cubes with the flour, salt, and black pepper until evenly coated.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the beef cubes on all sides until browned. Remove the beef and set aside.
Add the remaining tablespoon of olive oil to the pot. Stir in the diced onion, carrots, and celery. Cook for 5-7 minutes, or until the vegetables begin to soften.
Add the minced garlic and tomato paste to the pot. Cook for 1-2 minutes, stirring constantly, until aromatic and well combined with the vegetables.
Deglaze the pot by pouring in the red wine (if using), scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly.
Return the seared beef to the pot. Pour in the beef broth, ensuring the meat is fully submerged. Add the bay leaf and thyme sprigs.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer gently for 1.5 hours, stirring occasionally.
After 1.5 hours, add the red potatoes to the pot. Cook for an additional 30 minutes, or until the potatoes are tender.
Stir in the frozen peas during the last 5 minutes of cooking. Adjust the seasoning with additional salt and pepper, if needed.
Discard the bay leaf and thyme sprigs. Serve the stew hot, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
3773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.3 g | 293% | |
| Saturated Fat | 80.6 g | 403% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 9219 mg | 401% | |
| Total Carbohydrate | 212.3 g | 77% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 36.9 g | ||
| Protein | 216.2 g | 432% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 438 mg | 34% | |
| Iron | 37.5 mg | 208% | |
| Potassium | 7605 mg | 162% | |
*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.
