Savory Beef Stew
Warm up your home with this hearty and flavorful Savory Beef Stew, a comfort food classic packed with tender beef, vibrant vegetables, and rich, aromatic broth. This one-pot wonder combines seared beef chuck, simmered to perfection with carrots, potatoes, celery, and a touch of red wine for depth of flavor. Fresh garlic, onion, thyme, and a splash of tomato paste enhance the stew's savory profile, while the addition of sweet peas and parsley brightens every bite. Perfect for cozy family dinners, this slow-cooked dish pairs beautifully with crusty bread or a bed of rice. With simple ingredients and easy-to-follow steps, this beef stew recipe is an ideal choice for warming up on chilly nights.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds beef chuck
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.25 cup all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 cloves garlic cloves
- 4 medium carrots
- 3 medium potatoes
- 2 stalks celery stalks
- 2 tablespoons tomato paste
- 1 cup red wine
- 4 cups beef broth
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 cup frozen peas
- 0.25 cup fresh parsley
Instructions
Cut the beef chuck into 1.5-inch cubes. Pat dry with paper towels and season with salt and pepper.
Place the flour in a shallow dish and lightly coat the beef cubes, shaking off any excess.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Brown the beef in batches to avoid overcrowding, cooking for 3-4 minutes per side. Remove and set aside.
Dice the onion and mince the garlic. Slice the carrots into rounds, quarter the potatoes, and chop the celery into 1-inch pieces.
Reduce the heat to medium and add the onions to the pot. Cook for 5 minutes, stirring occasionally, until softened and slightly golden.
Add the garlic and tomato paste. Stir for 1 minute, until fragrant.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until slightly reduced.
Return the beef to the pot. Add the beef broth, bay leaves, and thyme. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 1 hour.
After 1 hour, add the carrots, potatoes, and celery. Cover and continue simmering for another 45 minutes, or until the beef and vegetables are tender.
Remove the bay leaves and thyme sprigs. Stir in the frozen peas and cook for an additional 5 minutes.
Taste and adjust seasoning with more salt and pepper if needed.
Garnish with freshly chopped parsley before serving. Serve hot with crusty bread or over rice if desired.
Nutrition Facts
Calories |
3598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.8 g | 198% | |
| Saturated Fat | 57.3 g | 286% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 9741 mg | 424% | |
| Total Carbohydrate | 236.1 g | 86% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 42.3 g | ||
| Protein | 281.3 g | 563% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 557 mg | 43% | |
| Iron | 46.6 mg | 259% | |
| Potassium | 9062 mg | 193% | |
*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.
