Roasted Beef Stew
Warm up your kitchen with the rich, savory aroma of this Roasted Beef Stew – the ultimate comfort food perfect for cozy evenings. Tender chunks of beef chuck roast are seared to perfection, then slow-cooked in a Dutch oven with hearty vegetables like carrots, potatoes, and celery, all nestled in a luxurious blend of red wine, tomato paste, and aromatic herbs. The roasting process in the oven at a low, steady temperature ensures melt-in-your-mouth beef and a deeply developed flavor that sets this stew apart from traditional stovetop versions. Serve it piping hot, garnished with fresh parsley, and pair it with crusty bread or creamy mashed potatoes for an irresistibly satisfying meal. With its comforting blend of flavors, this roasted beef stew is a timeless classic that invites heartwarming gatherings around the table.
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Recipe Information
Ingredients
- 2 lbs beef chuck roast
- 3 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 2 medium yellow onion
- 4 large carrots
- 3 pieces celery stalks
- 4 medium potatoes
- 4 pieces garlic cloves
- 2 tbsp tomato paste
- 1 cup red wine
- 4 cups beef broth
- 2 pieces bay leaves
- 5 sprigs fresh thyme
- 2 tbsp parsley (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C).
Cut the beef chuck roast into 2-inch cubes and pat them dry with paper towels. Season the beef with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
In a large Dutch oven or oven-safe pot, heat 2 tablespoons of olive oil over medium-high heat. Sear the beef in batches, making sure not to overcrowd the pot, until all sides are browned. This should take about 3-4 minutes per batch. Remove the beef from the pot and set it aside.
While the beef is browning, peel and roughly chop the onions, carrots, and potatoes into large chunks. Chop the celery into 1-inch pieces and mince the garlic cloves.
After removing the beef, reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same pot. Add the onions, carrots, celery, and garlic, then sauté for 5-7 minutes until slightly caramelized.
Stir in the tomato paste and cook for an additional 2 minutes, ensuring the vegetables are well-coated.
Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes.
Return the seared beef to the pot along with the potatoes. Pour in the beef broth, ensuring the ingredients are mostly submerged. Add the bay leaves and thyme sprigs.
Cover the pot with a lid and transfer it to the preheated oven. Let the stew roast for 2 1/2 to 3 hours, stirring once halfway through. The meat should be tender and the flavors fully developed.
Remove the pot from the oven and discard the bay leaves and thyme sprigs. Taste and adjust seasoning with additional salt and black pepper, if needed.
Ladle the stew into bowls and garnish with freshly chopped parsley, if desired. Serve hot with crusty bread or over mashed potatoes for a comforting meal.
Nutrition Facts
Calories |
3944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.1 g | 292% | |
| Saturated Fat | 80.8 g | 404% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 9254 mg | 402% | |
| Total Carbohydrate | 241.5 g | 88% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 40.3 g | ||
| Protein | 203.1 g | 406% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 555 mg | 43% | |
| Iron | 39.3 mg | 218% | |
| Potassium | 9551 mg | 203% | |
*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.
