Stewed Beef Chunks
Dive into the cozy comfort of Stewed Beef Chunks, a hearty and flavorful dish perfect for chilly evenings or family gatherings. This classic recipe features tender chunks of beef chuck simmered to perfection in a rich, savory broth infused with aromatic herbs like thyme and bay leaf. The stew is loaded with rustic vegetables—carrots, celery, and potatoes—that soak up the delicious flavors, while a splash of optional red wine adds depth and sophistication. Caramelized tomato paste and softened onions create a robust base, with a thickened, velvety texture achieved by an easy flour slurry if desired. Ready in just over two hours, it’s an approachable one-pot meal that’s as comforting as it is satisfying. Serve it hot, garnished with fresh parsley, alongside crusty bread or over fluffy rice for the ultimate crowd-pleasing dinner. Perfect for lovers of slow-cooked, wholesome meals, this recipe will easily become a family favorite!
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Recipe Information
Ingredients
- 2 lbs beef chuck (cut into 1-inch chunks)
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 large yellow onion (diced)
- 4 cloves garlic cloves (minced)
- 2 medium carrots (peeled and cut into chunks)
- 2 celery stalks (chopped)
- 3 medium potatoes (peeled and cut into chunks)
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 cup red wine (optional)
- 1 bay leaf
- 2 thyme sprigs
- 1 tbsp all-purpose flour (optional, for thickening)
- 2 tbsp water (optional, for thickening)
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
Season the beef chunks with salt and black pepper on all sides.
In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat.
Sear the beef chunks in batches, ensuring they are browned on all sides. Remove browned beef and set aside.
In the same pot, add the diced onion and cook until translucent, about 3-4 minutes.
Add the minced garlic and cook for 30 seconds until fragrant.
Stir in the tomato paste and cook for 1-2 minutes to caramelize it slightly.
Deglaze the pot with red wine (if using) or a splash of beef broth, scraping up the browned bits from the bottom of the pot.
Return the browned beef to the pot, and add carrots, celery, potatoes, beef broth, bay leaf, and thyme sprigs.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer gently for 1.5-2 hours, or until the beef is tender and the vegetables are cooked through.
For a thicker stew, mix the all-purpose flour with water to create a slurry. Stir it into the stew during the last 10 minutes of cooking and let it thicken.
Remove the bay leaf and thyme sprigs before serving. Taste and adjust seasoning with more salt and pepper if needed.
Garnish with fresh parsley and serve hot with crusty bread or over rice.
Nutrition Facts
Calories |
3507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.2 g | 273% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 6914 mg | 301% | |
| Total Carbohydrate | 174.9 g | 64% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 29.7 g | ||
| Protein | 204.2 g | 408% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 443 mg | 34% | |
| Iron | 32.5 mg | 181% | |
| Potassium | 7569 mg | 161% | |
*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.
