Waldorf Astoria Beef Stew
Indulge in the comforting elegance of Waldorf Astoria Beef Stew, a luxurious twist on a classic hearty dish. This savory recipe combines tender, seared beef chuck with a rich medley of slow-simmered vegetables, red wine, and fragrant herbs like thyme and bay leaves for a depth of flavor that’s truly exceptional. Accented with the bold tang of Worcestershire sauce and the smooth, robust base of beef broth, this stew is simmered to perfection and finished with vibrant parsley for an added touch of freshness. Perfect for a cozy family dinner or an upscale gathering, this one-pot wonder is a must-try for fans of gourmet comfort food. Ready in just over two hours, it’s a satisfying, soul-warming meal for any occasion.
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Recipe Information
Ingredients
- 2 pounds beef chuck
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 1 large yellow onion (diced)
- 3 carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 4 garlic cloves (minced)
- 1 cup red wine
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon worcestershire sauce
- 2 large russet potatoes (peeled and cubed)
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Cut the beef chuck into 1.5-inch cubes. Pat dry with paper towels and season with kosher salt and black pepper.
Dust the beef pieces lightly with all-purpose flour, shaking off excess.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the beef in batches, ensuring all sides are browned, about 3-4 minutes per batch. Remove the beef and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Deglaze the pot with the red wine, scraping up the browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes to cook off some of the alcohol.
Add the beef broth, tomato paste, Worcestershire sauce, seared beef, thyme sprigs, and bay leaves to the pot. Stir to combine.
Bring the stew to a boil, then reduce the heat to low. Cover and simmer gently for 1 hour.
Add the cubed potatoes to the pot. Stir well, cover, and cook for an additional 30-40 minutes or until the potatoes are tender.
Remove the thyme sprigs and bay leaves before serving.
Taste and adjust seasoning with additional salt and pepper if needed.
Ladle the beef stew into bowls and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
3535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.9 g | 215% | |
| Saturated Fat | 59.2 g | 296% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 8252 mg | 359% | |
| Total Carbohydrate | 204.5 g | 74% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 40.3 g | ||
| Protein | 270.5 g | 541% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 606 mg | 47% | |
| Iron | 42.0 mg | 233% | |
| Potassium | 8554 mg | 182% | |
*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.
