Red Simmered Beef Stew
Cozy up with a hearty bowl of Red Simmered Beef Stew, the ultimate comfort food packed with rustic flavors and tender textures. This soul-warming dish features succulent chunks of seared beef chuck simmered to perfection in a rich broth infused with dry red wine, tomato paste, and fresh herbs like thyme and bay leaves. Vibrant vegetables, including carrots, celery, and creamy potatoes, add layers of nourishment, while a final touch of green peas brings a pop of color and sweetness. Perfect for chilly evenings, this stew is slow-cooked for maximum flavor and best served piping hot, garnished with fresh parsley and paired with crusty bread or mashed potatoes. Easy to make yet incredibly satisfying, this one-pot recipe is destined to become your go-to for hearty, home-cooked meals.
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Recipe Information
Ingredients
- 2 pounds boneless beef chuck
- 1 teaspoons salt
- 1 teaspoons black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 4 cups beef stock
- 2 bay leaves
- 4 fresh thyme sprigs
- 3 large potatoes, peeled and cubed
- 1 cup frozen peas
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Pat the beef chuck dry with paper towels and cut it into 1.5-inch cubes. Season with salt and black pepper, then toss with the flour to coat evenly.
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear the beef until browned on all sides. Transfer the beef to a plate and set aside.
In the same pot, add the diced onion, chopped carrots, and chopped celery. Sauté for 5 minutes until the vegetables begin to soften, stirring occasionally.
Add the minced garlic to the pot and cook for 1 minute until fragrant. Stir in the tomato paste and cook for an additional 2 minutes, letting it caramelize slightly.
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes until slightly reduced.
Return the seared beef to the pot. Add the beef stock, bay leaves, and thyme sprigs. Bring to a gentle boil, then reduce the heat to low and cover the pot. Let the stew simmer for 1 hour, stirring occasionally.
After 1 hour, add the cubed potatoes to the pot and simmer for another 30 minutes, or until both the beef and potatoes are tender.
Stir in the frozen peas during the last 5 minutes of cooking. Remove and discard the bay leaves and thyme sprigs.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve hot in bowls, garnish with chopped parsley (if desired), and enjoy with crusty bread or over mashed potatoes.
Nutrition Facts
Calories |
641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1103 mg | 48% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 7.1 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 106 mg | 8% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1646 mg | 35% | |
*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.
