Savory Beef and Vegetable Stew
Warm, hearty, and bursting with flavor, this Savory Beef and Vegetable Stew is the ultimate comfort food for cozy evenings. Tender beef, seared to perfection, is slow-simmered with an array of vibrant vegetables like carrots, celery, potatoes, and peas in a rich beef broth infused with tomato paste, Worcestershire sauce, and fragrant thyme. The addition of garlic and onions adds depth to the dish, while a hint of fresh parsley offers a bright finish. Perfectly seasoned and ideal for feeding a crowd, this one-pot wonder pairs beautifully with crusty bread or fluffy rice for a complete meal. Ready in just over two hours, this soul-soothing stew is the perfect recipe for busy weeknights or laid-back weekends.
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Recipe Information
Ingredients
- 2 pounds beef stew meat
- 0.25 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 1 large, diced onion
- 3 minced garlic cloves
- 3 medium, sliced carrots
- 2 sliced celery stalks
- 4 medium, diced potatoes
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoons dried thyme
- 1 bay leaf
- 1 cup frozen peas
- 2 tablespoons, chopped fresh parsley
Instructions
In a large mixing bowl, toss the beef stew meat with flour, salt, and black pepper, ensuring the meat is evenly coated.
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat and add olive oil. Sear the meat in batches, making sure not to overcrowd the pot. Cook each batch for 3-4 minutes until browned on all sides. Remove the meat and set aside on a plate.
In the same pot, add the diced onion and sauté for 4-5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
Add the carrots and celery to the pot. Cook for 3-4 minutes, stirring occasionally.
Return the seared beef to the pot and add the diced potatoes.
Pour in the beef broth, ensuring the meat and vegetables are covered. Stir in the tomato paste, Worcestershire sauce, dried thyme, and bay leaf.
Bring the stew to a boil, then reduce the heat to low. Cover the pot with a lid and simmer for 1.5 to 2 hours, stirring occasionally. The beef should become tender and the flavors well combined.
In the final 10 minutes of cooking, remove the lid and stir in the frozen peas. Allow them to cook through.
Discard the bay leaf, taste, and adjust seasoning with additional salt and pepper if needed.
Just before serving, sprinkle the stew with freshly chopped parsley for a burst of color and flavor.
Serve the stew warm with crusty bread or over a bed of rice, if desired.
Nutrition Facts
Calories |
3823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.2 g | 216% | |
| Saturated Fat | 59.9 g | 300% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 4066 mg | 177% | |
| Total Carbohydrate | 286.4 g | 104% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 53.2 g | ||
| Protein | 278.0 g | 556% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 731 mg | 56% | |
| Iron | 42.1 mg | 234% | |
| Potassium | 10503 mg | 223% | |
*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.
