Yummy Beef Vegetable Stew
Warm up your kitchen with this hearty and flavorful Yummy Beef Vegetable Stew, a comforting classic perfect for chilly days. Tender chunks of seared beef are simmered to perfection alongside vibrant vegetables like carrots, celery, and potatoes, all infused with the rich flavors of aromatic garlic, thyme, and a splash of savory tomato paste. This one-pot wonder is slow-cooked in a robust beef broth, ensuring melt-in-your-mouth meat and perfectly cooked veggies, while a handful of frozen peas adds a pop of color and sweetness in the final minutes. With only 20 minutes of prep and a simmer that fills your home with irresistible aromas, this family-friendly stew is as easy to make as it is satisfying. Garnished with fresh parsley and best served with a slice of crusty bread, it's a cozy, nutrient-packed meal that will quickly become a household favorite. Perfect for meal prep or feeding a crowd, this beef stew recipe guarantees comfort in every spoonful!
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Recipe Information
Ingredients
- 1.5 pounds beef stew meat
- 0.25 cups all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 3 medium potatoes, cubed
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
Instructions
In a large bowl, toss the beef stew meat with the flour, salt, and black pepper until evenly coated.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the beef in batches, ensuring each piece gets a golden-brown crust on all sides. Remove the beef from the pot and set aside.
In the same pot, add the diced onion and sauté until softened, about 3-4 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the carrots, celery, and potatoes to the pot, stirring to combine.
Create a well in the center of the vegetables and add the tomato paste. Cook the paste for 2 minutes to develop its flavor.
Return the seared beef to the pot. Pour in the beef broth and add the bay leaf and dried thyme.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
Stir in the frozen peas during the last 10 minutes of cooking.
Remove the bay leaf and discard. Taste the stew and adjust seasoning with additional salt and pepper, if needed.
Garnish with fresh parsley before serving. Serve hot with crusty bread for dipping, if desired.
Nutrition Facts
Calories |
2925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.7 g | 173% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 6789 mg | 295% | |
| Total Carbohydrate | 202.1 g | 73% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 34.1 g | ||
| Protein | 214.9 g | 430% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 545 mg | 42% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 7467 mg | 159% | |
*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.
