Super Bowl Stew
Warm, hearty, and packed with bold flavor, Super Bowl Stew is the ultimate game-day comfort food. Featuring tender chunks of beef chuck roast simmered to perfection alongside a medley of fresh vegetables—like carrots, celery, and potatoes—this rich, savory stew is elevated with aromatic spices, Worcestershire sauce, and a touch of tomato paste for a satisfying depth of flavor. Perfectly suited for a crowd, this one-pot wonder gets its irresistible, home-cooked charm from slow-simmering on the stovetop, while frozen peas add a touch of freshness right at the end. Ready in just over two hours, it’s a filling, flavorful dish that guarantees to score big with family and friends. Serve it piping hot with crusty bread for dipping, and let it be the MVP of your Super Bowl party.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 3 medium russet potatoes, peeled and cubed
- 2 tablespoons tomato paste
- 6 cups beef broth
- 15 ounces diced tomatoes, canned
- 2 bay leaves
- 2 tablespoons Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon thyme, dried
- 1 cup frozen peas
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Cut the beef chuck roast into 1-inch cubes. Season the cubes with salt and black pepper.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef cubes in batches to ensure even browning, about 2-3 minutes per side. Transfer the browned beef to a plate and set aside.
In the same pot, add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 1 minute, stirring frequently.
Stir in the carrots, celery, and potatoes. Sauté the vegetables for 5 minutes to lightly brown them.
Add the tomato paste to the pot, stirring well to coat the vegetables. Cook for 2 minutes to deepen the flavor.
Pour in the beef broth and canned diced tomatoes (with their juices). Return the browned beef to the pot along with any juices that accumulated on the plate.
Add the bay leaves, Worcestershire sauce, paprika, and thyme. Stir everything together and bring the stew to a simmer.
Cover the pot with a lid and reduce the heat to low. Simmer for 1 1/2 to 2 hours, stirring occasionally, until the beef is tender and the flavors are well combined.
During the last 10 minutes of cooking, stir in the frozen peas and continue to simmer until they are heated through.
Discard the bay leaves before serving. Taste and adjust seasoning with additional salt and pepper if needed.
Ladle the stew into bowls, garnish with chopped parsley if desired, and serve hot. Enjoy your Super Bowl Stew!
Nutrition Facts
Calories |
2912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.1 g | 276% | |
| Saturated Fat | 79.2 g | 396% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 12038 mg | 523% | |
| Total Carbohydrate | 65.9 g | 24% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 35.5 g | ||
| Protein | 189.3 g | 379% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 529 mg | 41% | |
| Iron | 33.8 mg | 188% | |
| Potassium | 6313 mg | 134% | |
*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.
