Thick and Hearty Stew
Warm up your soul with this Thick and Hearty Stew, a rich and comforting classic that’s perfect for chilly evenings. Made with tender chunks of seared beef chuck, a medley of fresh vegetables like carrots, celery, and potatoes, and a flavorful broth infused with tomato paste, Worcestershire sauce, and warming herbs like thyme and bay leaves, this stew is a true one-pot masterpiece. Slow-simmered to perfection, every bite boasts melt-in-your-mouth beef and a thick, luscious texture that hugs your spoon. Finished with vibrant peas and a sprinkle of fresh parsley, it’s as visually inviting as it is delicious. Serve this satisfying dish with crusty bread or over rice for a wholesome, hearty meal that will have everyone coming back for seconds. Ideal for meal prepping or family dinners, this cozy recipe is a must-try for lovers of classic comfort food.
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Recipe Information
Ingredients
- 2 pounds boneless beef chuck
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.3333 cup all-purpose flour
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 3 cloves garlic cloves (minced)
- 4 medium carrots (sliced into rounds)
- 3 stalks celery stalks (chopped)
- 4 medium potatoes (peeled and cubed)
- 6 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 3 sprigs fresh thyme
- 2 leaves bay leaves
- 1 cup frozen peas
- 2 tablespoons fresh parsley (chopped)
Instructions
Season the beef chunks with salt and black pepper, then toss them in flour to coat lightly, shaking off any excess.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Sear the beef in batches until golden brown on all sides, about 3-4 minutes per batch. Transfer browned beef to a plate and set aside.
In the same pot, reduce the heat to medium and add the diced onion. Sauté for 2-3 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
Stir in the carrots and celery, cooking for 5 minutes to slightly soften the vegetables.
Return the seared beef to the pot and pour in the beef broth. Add the cubed potatoes, tomato paste, Worcestershire sauce, thyme sprigs, and bay leaves. Stir well to combine.
Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 90 minutes, stirring occasionally, until the beef is tender, and the flavors are well developed.
Remove the lid and add the frozen peas. Simmer for an additional 10 minutes uncovered, allowing the stew to thicken slightly.
Taste and adjust seasoning with additional salt and pepper if needed. Remove the thyme sprigs and bay leaves before serving.
Garnish with chopped fresh parsley and serve the stew hot with crusty bread or over rice, if desired.
Nutrition Facts
Calories |
3527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.0 g | 276% | |
| Saturated Fat | 78.9 g | 394% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 8814 mg | 383% | |
| Total Carbohydrate | 202.3 g | 74% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 33.3 g | ||
| Protein | 210.5 g | 421% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 473 mg | 36% | |
| Iron | 38.2 mg | 212% | |
| Potassium | 6900 mg | 147% | |
*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.
