Sweet Sour Beef Stew
Warm your soul with this hearty Sweet and Sour Beef Stew, a comforting one-pot meal that delivers a perfect balance of savory, tangy, and subtly sweet flavors. Tender chunks of seared beef chuck roast simmer in a rich broth infused with red wine vinegar, soy sauce, and a touch of brown sugar, creating a depth of flavor that’s utterly irresistible. A medley of carrots, celery, potatoes, and aromatic herbs transforms this dish into a wholesome, complete meal. Ideal for chilly evenings, this slow-cooked beef stew is as satisfying as it is easy to prepare. Garnish with fresh parsley for an herbaceous finish and serve with crusty bread or fluffy rice to soak up every last drop of the luscious sauce. Perfect for meal prep or family dinners, this recipe is guaranteed to become a go-to classic.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 3 medium carrots, sliced into rounds
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 3 tablespoons red wine vinegar
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 bay leaf
- 3 medium potatoes, cubed
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Cut the beef chuck roast into 1-inch cubes. Pat the pieces dry with paper towels, then season with salt and black pepper.
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef in batches, ensuring the pieces are browned on all sides. Remove the beef and set aside.
In the same pot, add the diced onion, sliced carrots, and diced celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and tomato paste, stirring for 1-2 minutes until fragrant.
Deglaze the pot by pouring in the beef broth, scraping up any browned bits stuck to the bottom of the pot.
Stir in the red wine vinegar, brown sugar, soy sauce, and bay leaf. Return the seared beef to the pot along with any collected juices.
Bring the mixture to a gentle simmer, cover, and reduce the heat to low. Cook for 1 hour, stirring occasionally.
Add the cubed potatoes to the pot and continue cooking for an additional 30-40 minutes, or until the beef and potatoes are tender.
Adjust seasoning with additional salt or pepper if necessary. Remove the bay leaf before serving.
Ladle the stew into bowls and garnish with chopped parsley if desired. Serve hot with crusty bread or over rice.
Nutrition Facts
Calories |
543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1257 mg | 55% | |
| Total Carbohydrate | 26.7 g | 10% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 9.3 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 5.1 mg | 29% | |
| Potassium | 1137 mg | 24% | |
*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.
