Tanyas Beef Stew
Warm, hearty, and brimming with rich flavors, Tanya’s Beef Stew is the ultimate comfort dish perfect for cozy evenings. Tender chunks of seared beef chuck roast are simmered to perfection in a robust blend of beef broth and dry red wine, enriched with caramelized onions, garlic, and tomato paste. This slow-cooked masterpiece is generously loaded with rustic vegetables like carrots, celery, and potatoes, along with the subtle herbaceous notes of fresh rosemary, thyme, and a bay leaf. A final touch of vibrant green peas and a sprinkle of fresh parsley elevate this classic dish to a whole new level. Whether served with crusty bread or creamy mashed potatoes, this one-pot wonder is a satisfying, flavor-packed meal the whole family will savor. Perfect for those searching for homemade beef stew recipes, hearty dinner ideas, or classic comfort food inspiration!
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Recipe Information
Ingredients
- 2 lbs beef chuck roast
- 2 tbsp olive oil
- 1 yellow onion
- 3 garlic cloves
- 3 carrots
- 2 celery stalks
- 4 potatoes
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 cup dry red wine
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 bay leaf
- 3 tbsp all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 cup frozen peas
- 2 tbsp fresh parsley (chopped)
Instructions
Cut the beef chuck roast into 1-inch cubes, trimming off excess fat as needed. Pat the pieces dry with paper towels.
Season the beef with salt and black pepper, then coat evenly with the all-purpose flour.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
Working in batches to avoid overcrowding, sear the beef cubes until browned on all sides. This should take about 2–3 minutes per side. Remove the browned beef and set it aside.
Peel and finely chop the onion, and mince the garlic. In the same pot, sauté the onion until soft and translucent, about 5 minutes. Add the garlic and cook for an additional 1 minute.
Stir in the tomato paste and cook for 2 minutes to deepen its flavor.
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release the browned bits. Allow the wine to simmer for 3–4 minutes.
Return the beef to the pot, and stir in the beef broth. Add the rosemary, thyme, and bay leaf. Bring the mixture to a simmer over medium heat.
Reduce the heat to low, cover the pot, and let it cook for 1 hour, stirring occasionally.
While the beef is cooking, peel and chop the carrots and potatoes into bite-sized pieces. Slice the celery into chunks.
After 1 hour, add the carrots, celery, and potatoes to the pot. Stir well and continue cooking for another 45 minutes to 1 hour, or until the beef and vegetables are tender.
During the last 10 minutes of cooking, stir in the frozen peas and let them heat through.
Remove the bay leaf, rosemary, and thyme sprigs before serving.
Taste and adjust the seasoning with additional salt and pepper if needed.
Garnish with freshly chopped parsley before serving the stew hot with crusty bread or over mashed potatoes.
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 13.3 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1061 mg | 46% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 6.4 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1271 mg | 27% | |
*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.
