Real Beef Stew Not Polictically Correct
Indulge in the rustic charm of this "Real Beef Stew (Not Politically Correct)"—a no-nonsense recipe brimming with hearty flavors and classic ingredients. Tender chunks of seared beef chuck roast are simmered to perfection in a savory, aromatic broth packed with wholesome vegetables like carrots, celery, and russet potatoes. A touch of tomato paste, fragrant dried thyme, and bay leaves infuse the stew with rich, comforting depth, while a last-minute addition of bright green peas adds a pop of freshness. With just 20 minutes of prep time and a couple of hours on the stove, this one-pot wonder delivers a soul-warming, crowd-pleasing meal perfect for chilly evenings. Serve it steaming hot with crusty bread for dipping or spooned over creamy mashed potatoes. If you're craving an unapologetically hearty and delicious dinner, this beef stew hits every satisfying note.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 0.25 cups all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 pieces garlic cloves
- 4 medium carrots
- 3 pieces celery stalks
- 3 medium russet potatoes
- 2 tablespoons tomato paste
- 6 cups unsalted beef broth
- 2 pieces bay leaves
- 1 teaspoon dried thyme
- 1 cups frozen peas
- 0.25 cups fresh parsley (optional, for garnish)
Instructions
Cut the beef chuck roast into 1-inch cubes, trimming any excess fat. Pat the beef dry with paper towels and season with 1 teaspoon of salt and 1 teaspoon of black pepper.
In a bowl, toss the seasoned beef with the flour until evenly coated.
Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, sear the beef cubes on all sides until browned, about 3-4 minutes per batch. Remove the seared beef to a plate and set aside.
Peel and dice the onion. Mince the garlic cloves. In the same pot, add the remaining tablespoon of olive oil and sauté the onion for 4-5 minutes until softened. Add the garlic and cook for an additional minute until fragrant.
Peel and slice the carrots into thick rounds. Chop the celery into similar-sized pieces. Peel the potatoes and cut into bite-sized chunks.
Add the tomato paste to the pot with the onions and garlic. Stir and let it cook for 1-2 minutes to develop its flavor.
Return the seared beef to the pot. Pour in the beef broth, making sure the beef is fully submerged. Stir in the carrots, celery, potatoes, bay leaves, thyme, and the remaining 0.5 teaspoon of salt.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer the stew gently for 90 minutes, stirring occasionally, until the beef is tender and the vegetables are cooked through.
Taste the stew and adjust the seasoning if necessary. Add the frozen peas during the last 5 minutes of cooking and stir until heated through.
Remove the bay leaves before serving. Garnish with chopped parsley, if desired. Serve hot with crusty bread or over mashed potatoes for a hearty meal.
Nutrition Facts
Calories |
3112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.8 g | 275% | |
| Saturated Fat | 78.6 g | 393% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 4723 mg | 205% | |
| Total Carbohydrate | 109.7 g | 40% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 40.3 g | ||
| Protein | 207.6 g | 415% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 472 mg | 36% | |
| Iron | 34.7 mg | 193% | |
| Potassium | 4918 mg | 105% | |
*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.
