Thick Vegetable Beef Stew
Warm up with a comforting bowl of Thick Vegetable Beef Stew, a hearty one-pot recipe brimming with tender chunks of beef, vibrant vegetables, and rich flavors. Perfectly seasoned and slow-simmered, this stew features caramelized onions, earthy thyme, and a savory tomato base, with carrots, celery, potatoes, and peas adding texture and nutrition. A touch of flour slurry thickens the broth to the ideal consistency, making this dish both satisfying and soul-soothing. Whether you're tackling a chilly evening or planning a crowd-pleaser for the family, this easy-to-follow recipe is sure to become a favorite. Serve it with crusty bread for the ultimate cozy meal! Keywords: vegetable beef stew, hearty beef stew, comfort food recipes, thick stew recipes, one-pot meals.
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Recipe Information
Ingredients
- 2 pounds beef stew meat
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 medium carrots, peeled and cut into 1-inch pieces
- 3 medium celery stalks, sliced
- 3 medium russet potatoes, peeled and cut into chunks
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 6 cups beef broth
- 2 bay leaves
- 3 sprigs fresh thyme sprigs
- 1 cup frozen peas
- 2 tablespoons all-purpose flour
- 2 tablespoons water
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Season the beef stew meat with 1 teaspoon of salt and 1 teaspoon of black pepper.
In a large pot or Dutch oven, heat the olive oil over medium-high heat. In batches, brown the beef on all sides, about 4-5 minutes per batch. Remove the browned beef from the pot and set aside.
In the same pot, add the diced onion and sauté until translucent, about 3-4 minutes. Add the carrots and celery, cooking for another 5 minutes.
Stir in the garlic and tomato paste, cooking for 1-2 minutes until fragrant.
Return the browned beef to the pot. Pour in the beef broth and add the bay leaves and thyme sprigs. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 60 minutes, stirring occasionally.
Add the potatoes to the pot. Cover and continue simmering for another 30-40 minutes, or until the beef and potatoes are tender.
In a small bowl, whisk together the flour and water to create a slurry. Stir the slurry into the stew to thicken it. Cook for an additional 5-10 minutes, stirring frequently.
Stir in the frozen peas and cook until heated through, about 5 minutes. Adjust the seasoning with additional salt and pepper, if necessary.
Serve hot, garnished with chopped parsley if desired. Enjoy!
Nutrition Facts
Calories |
3423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.3 g | 217% | |
| Saturated Fat | 60.7 g | 304% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 9774 mg | 425% | |
| Total Carbohydrate | 179.6 g | 65% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 30.4 g | ||
| Protein | 280.8 g | 562% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 572 mg | 44% | |
| Iron | 35.7 mg | 198% | |
| Potassium | 7844 mg | 167% | |
*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.
