Savory Vegetable Beef Stew
Warm up with a bowl of hearty and comforting Savory Vegetable Beef Stew, a classic one-pot meal packed with rich flavors and wholesome ingredients. This delicious recipe combines tender chunks of browned beef chuck, vibrant vegetables like carrots, celery, and peas, and creamy Russet potatoes, all simmered to perfection in a savory beef broth infused with garlic, thyme, and a hint of tomato paste. Thickened with a silky flour slurry, the stew delivers the perfect balance of rustic charm and velvety texture. Ideal for chilly evenings, this satisfying dish makes for a crowd-pleasing, family-friendly dinner. Garnish with fresh parsley for a burst of color and flavor, and let the comforting aroma of this slow-simmered stew fill your kitchen. Perfectly suited for those searching for hearty beef stew recipes, easy one-pot meals, or classic comfort food ideas!
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 3 large Russet potato, peeled and diced into 1-inch cubes
- 3 medium carrots, peeled and sliced into 1/2-inch rounds
- 2 stalks celery stalks, sliced
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 whole bay leaf
- 2 tablespoons all-purpose flour
- 1 cup water
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season the beef cubes with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Working in batches, brown the beef cubes on all sides. Remove and set aside.
Add the remaining tablespoon of olive oil to the pot, then add the diced onion. Sauté for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly.
Return the browned beef to the pot, then pour in the beef broth. Bring to a boil, then reduce to a simmer.
Add the potatoes, carrots, celery, thyme, bay leaf, and the remaining 1/2 teaspoon of salt and black pepper.
Cover and simmer on low heat for 90 minutes, stirring occasionally, until the beef is tender.
In a small bowl, whisk together the flour and water to make a slurry. Slowly stir it into the stew to thicken the broth.
Add the frozen peas and continue to cook for another 10 minutes.
Remove the bay leaf and adjust seasoning with more salt and pepper, if needed.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
3569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.8 g | 274% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6684 mg | 291% | |
| Total Carbohydrate | 222.6 g | 81% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 31.3 g | ||
| Protein | 206.6 g | 413% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 464 mg | 36% | |
| Iron | 36.8 mg | 204% | |
| Potassium | 8231 mg | 175% | |
*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.
