Stove Beef Stew
Warm up with this hearty and comforting Stove Beef Stew, a classic recipe brimming with rich, savory flavors. Made with tender chunks of beef chuck, gently browned for maximum flavor, and slow-simmered with a medley of fresh vegetables like carrots, celery, and potatoes, this one-pot meal is the ultimate cold-weather comfort food. Infused with aromatic herbs like thyme and bay leaves, and thickened with a touch of tomato paste, this stew achieves a perfectly balanced depth of flavor. Finished with vibrant peas and garnished with fresh parsley, it’s perfect served with crusty bread or spooned over rice for a meal the whole family will love. Ready in about two hours, this hearty dish is an ideal go-to for cozy gatherings or make-ahead meal prep.
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Recipe Information
Ingredients
- 2 pounds beef chuck
- 0.25 cups all-purpose flour
- 1.5 teaspoons salt
- 1 teaspoons black pepper
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 cloves garlic cloves
- 3 large carrots
- 2 stalks celery stalks
- 3 medium russet potatoes
- 3 tablespoons tomato paste
- 4 cups beef broth
- 2 leaves bay leaves
- 1 teaspoon fresh thyme
- 1 cup frozen peas
- 0.25 cup parsley
Instructions
Cube the beef chuck into 1-1.5 inch pieces. Pat dry with paper towels and season with salt and black pepper.
Dredge the beef pieces in all-purpose flour, shaking off excess.
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pan. Set aside the browned beef on a plate.
Lower the heat to medium and add the diced onions. Sauté for 3-4 minutes until softened and golden.
Add minced garlic and sauté for another 30 seconds until fragrant.
Stir in tomato paste and cook for 1-2 minutes until it darkens slightly in color.
Pour in the beef broth while scraping up any browned bits from the bottom of the pot. This adds flavor to the stew.
Add the browned beef back into the pot along with the bay leaves and thyme. Bring to a simmer and reduce the heat to low. Cover and cook for 60 minutes, stirring occasionally.
While the stew simmers, peel and chop the carrots, celery, and potatoes into bite-sized pieces.
After 60 minutes, add the chopped carrots, celery, and potatoes to the pot. Stir well, cover, and cook for another 40-50 minutes until the vegetables are tender.
Remove bay leaves and stir in the frozen peas. Simmer for an additional 5 minutes to heat the peas through.
Taste and adjust seasoning with more salt and pepper if needed.
Garnish with freshly chopped parsley and serve the beef stew hot with crusty bread or over rice.
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 1702 mg | 74% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 6.2 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 81 mg | 6% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1329 mg | 28% | |
*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.
