Slow and Easy Beef Stew
Cozy up with a bowl of hearty, homemade comfort food with this "Slow and Easy Beef Stew" recipe. Perfectly seasoned beef chuck roast is slow-simmered alongside garden-fresh vegetables like carrots, celery, yellow onions, and golden potatoes in a rich, flavorful broth infused with garlic, tomato paste, and optional red wine. This classic one-pot meal combines simple ingredients with low-and-slow cooking techniques, ensuring melt-in-your-mouth beef and tender veggies in every bite. Ideal for chilly evenings or leisurely weekend dinners, this easy-to-follow stew recipe delivers both warmth and depth of flavor, making it a family favorite. Serve hot with crusty bread or over rice for a cozy and satisfying experience! Keywords: Beef stew, slow-cooked recipe, hearty meal, comfort food, one-pot dinner.
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Recipe Information
Ingredients
- 2 lbs beef chuck roast
- 2 medium yellow onions
- 4 medium carrots
- 3 stalks celery stalks
- 4 medium golden potatoes
- 4 cloves garlic cloves
- 2 tbsp tomato paste
- 4 cups beef broth
- 2 bay leaves
- 4 sprigs fresh thyme
- 2 tbsp olive oil
- 3 tbsp all-purpose flour
- 1 cup red wine (optional)
- 1 tsp salt
- 1 tsp black pepper
Instructions
Cut the beef chuck roast into 1.5-inch cubes. Season the beef generously with salt and black pepper.
Heat 2 tablespoons of olive oil in a large dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
Dice the onions, and cut the carrots, celery, and potatoes into bite-sized chunks. Mince the garlic.
In the same pot, add the onions, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until softened.
Add the minced garlic and tomato paste, and cook for 1-2 minutes until fragrant.
Sprinkle the vegetables with the flour and stir to coat. Let cook for 2 minutes to remove the raw flour taste.
Deglaze the pot with red wine (if using), scraping the bottom of the pot to release any browned bits. Let the wine simmer for 2 minutes.
Pour in the beef broth and return the seared beef to the pot. Add the bay leaves and thyme sprigs, and bring the mixture to a gentle simmer.
Reduce the heat to low, cover the pot with a lid, and let it cook for 2 hours, stirring occasionally.
After 2 hours, add the potatoes to the pot. Cover again and cook for another 2 hours, or until the beef and potatoes are tender.
Discard the bay leaves and thyme sprigs. Taste and adjust seasoning with additional salt and pepper if needed.
Serve the beef stew hot, garnished with fresh parsley if desired. Enjoy with crusty bread or over rice for a complete meal.
Nutrition Facts
Calories |
3574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.6 g | 274% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6832 mg | 297% | |
| Total Carbohydrate | 186.9 g | 68% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 25.8 g | ||
| Protein | 194.7 g | 389% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 35.4 mg | 197% | |
| Potassium | 7156 mg | 152% | |
*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.
