Rich Beef Stew
Dive into pure comfort with this rich and hearty Beef Stew, a classic recipe perfected with tender chunks of seared beef, a medley of vibrant vegetables, and a luxuriously flavorful broth. Slowly simmered with aromatic thyme and a splash of dry red wine, this stew achieves an incredible depth of flavor that will warm you from the inside out. The combination of velvety potatoes, sweet carrots, and the subtle sweetness of peas creates a balanced and satisfying bite in every spoonful. Perfect for cozy family dinners or make-ahead meals, this one-pot wonder is as easy to prepare as it is to devour. Serve it with crusty bread to soak up every last drop, and enjoy a soul-soothing dish that’s as filling as it is unforgettable. Keywords: rich beef stew, hearty stew recipe, classic comfort food, one-pot dinner, easy beef stew.
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Recipe Information
Ingredients
- 2 pounds beef chuck
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 1 large yellow onion
- 3 cloves garlic cloves
- 3 medium carrots
- 2 stalks celery stalks
- 3 medium potatoes
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cup dry red wine
- 4 sprigs fresh thyme
- 1 leaf bay leaf
- 1 cup frozen peas
Instructions
Cut the beef chuck into 1.5-inch cubes and season with salt and pepper. Dust with flour and shake off any excess.
Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium-high heat. Sear the beef cubes in batches until browned on all sides. Remove the beef and set aside.
Finely chop the yellow onion and garlic cloves. Dice the carrots, celery, and potatoes into bite-sized pieces.
Add the remaining 1 tablespoon of olive oil to the pot and lower the heat to medium. Sauté the onion for 3-4 minutes until softened, then add the garlic and cook for an additional minute until fragrant.
Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
Deglaze the pot with the dry red wine, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until slightly reduced.
Return the beef to the pot and pour in the beef broth. Add the carrots, celery, potatoes, thyme sprigs, and bay leaf. Stir to combine.
Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for 90 minutes, stirring occasionally to prevent sticking.
Remove the thyme sprigs and bay leaf. Taste and adjust seasoning with additional salt and pepper, if necessary.
Stir in the frozen peas and let the stew simmer for another 5-7 minutes until the peas are heated through.
Serve the stew hot, garnished optionally with fresh parsley or crusty bread on the side.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 9.9 g | 49% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 1536 mg | 67% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.5 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 74 mg | 6% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1194 mg | 25% | |
*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.
