Sun of a Gun Beef Stew
Warm, hearty, and loaded with rich, comforting flavors, Sun of a Gun Beef Stew is the perfect meal for chilly days or when you crave a cozy, soul-soothing dinner. Tender beef chuck roast, seared to perfection, is simmered low and slow with hearty carrots, russet potatoes, celery, and a medley of aromatic herbs in a savory broth enhanced with tomato paste and Worcestershire sauce. This classic homemade beef stew is finished with a pop of color from sweet peas and garnished with fresh parsley, offering a delightful balance of textures and flavors in every spoonful. Ideal for family dinners or meal prepping, this one-pot recipe is as satisfying as it is easy to make. Serve it with crusty bread to soak up every delicious drop, and you’ve got a timeless crowd-pleaser perfect for any occasion.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 0.25 cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 garlic cloves
- 4 medium carrots
- 3 celery stalks
- 3 large russet potatoes
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 cup frozen peas
- 2 tablespoons fresh parsley
Instructions
Cut the beef chuck roast into 1 to 1.5-inch cubes. Pat them dry with a paper towel to remove excess moisture.
In a large bowl, combine the flour, salt, and black pepper. Toss the beef cubes in the flour mixture until evenly coated.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. In batches, sear the beef cubes until browned on all sides. Remove the beef and set it aside.
Dice the yellow onion and mince the garlic cloves. In the same pot, sauté the onion until translucent, about 5 minutes. Add the garlic and sauté for an additional 1-2 minutes until fragrant.
Peel and chop the carrots and potatoes into bite-sized chunks. Slice the celery stalks into similar-sized pieces.
Add the beef back to the pot along with the carrots, celery, and potatoes. Pour in the beef broth, ensuring it covers the ingredients.
Stir in the tomato paste and Worcestershire sauce until fully combined. Add the thyme sprigs and bay leaves.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for 2.5 to 3 hours, stirring occasionally. The beef should be tender, and the vegetables soft.
Ten minutes before serving, stir in the frozen peas and allow them to warm through.
Remove the thyme sprigs and bay leaves. Adjust the seasoning with additional salt and pepper if necessary.
Top the stew with freshly chopped parsley before serving. Serve hot with crusty bread for dipping.
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1426 mg | 62% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 7.0 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1587 mg | 34% | |
*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.
