Paul Lynde Beef Vegetable Stew
Cozy up with a bowl of Paul Lynde Beef Vegetable Stew, a hearty and flavorful classic that’s perfect for cooler nights or anytime you crave a warm, comforting meal. This one-pot wonder starts with tender chunks of perfectly seared beef chuck, simmered low and slow with vibrant vegetables like carrots, celery, potatoes, and peas in a rich broth infused with aromatic thyme and bay leaves. A touch of tomato paste and optional dry red wine intensifies the flavors, while fresh parsley adds a burst of freshness as a finishing garnish. Perfect for family dinners or meal prepping, this beef stew pairs beautifully with crusty bread or a crisp side salad. Ready in just over two hours, this satisfying dish will quickly become a household favorite!
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Recipe Information
Ingredients
- 2 pounds beef chuck (cut into 1-inch cubes)
- 0.25 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 large yellow onion (chopped)
- 3 cloves garlic cloves (minced)
- 3 medium carrots (sliced into 1/2-inch rounds)
- 2 stalks celery stalks (chopped)
- 3 medium potatoes (peeled and cut into 1-inch cubes)
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cup dry red wine (optional)
- 1 teaspoon fresh thyme (leaves stripped from stems)
- 2 leaves bay leaves
- 1 cup frozen peas
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
In a large bowl, combine the beef cubes, flour, salt, and pepper, tossing until the beef is evenly coated.
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Working in batches to avoid overcrowding, sear the beef cubes until they are browned on all sides, about 2-3 minutes per batch. Remove the beef and set it aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the pot.
Sauté the chopped onion for 3 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another minute.
Stir in the sliced carrots, chopped celery, and tomato paste. Cook for 2 minutes, coating the vegetables evenly.
Pour in the beef broth and red wine (if using), scraping the bottom of the pot to deglaze and incorporate any browned bits for added flavor.
Return the seared beef to the pot, then add the diced potatoes, thyme, and bay leaves. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and simmer for 90 minutes, stirring occasionally, until the beef is tender and the vegetables are cooked through.
Remove the lid, stir in the frozen peas, and let the stew simmer uncovered for another 5-10 minutes.
Taste and adjust seasoning with additional salt and pepper if needed.
Remove the bay leaves before serving. Ladle the stew into bowls, garnish with freshly chopped parsley, and serve warm with crusty bread or a side salad.
Nutrition Facts
Calories |
3640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.7 g | 274% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 9149 mg | 398% | |
| Total Carbohydrate | 197.7 g | 72% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 30.6 g | ||
| Protein | 212.8 g | 426% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 391 mg | 30% | |
| Iron | 35.4 mg | 197% | |
| Potassium | 7386 mg | 157% | |
*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.
