Zaremba Stew Now This Is to Die for
Prepare to fall in love with the rich, hearty flavors of "Zaremba Stew Now This Is to Die For," a soul-warming dish perfect for cozy evenings or family gatherings. Crafted with tender, seared beef chuck and a medley of rustic vegetables like carrots, parsnips, and potatoes, this stew is slow-simmered to perfection in a savory base of beef broth, aromatic thyme, and a splash of dry red wine. The addition of smoked paprika adds a subtle depth, while a touch of garlic and fresh parsley brighten every bite. Ready in just over two hours, this one-pot wonder is ideal for meal prepping or impressing guests with a comforting, gourmet experience. Serve it with crusty bread or over rice for the ultimate crowd-pleaser. Whether you’re craving a classic comfort food or exploring bold flavors, this Zaremba Stew is truly to die for!
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Recipe Information
Ingredients
- 2 pounds beef chuck (cut into 1-inch cubes)
- 3 tablespoons olive oil
- 1 large yellow onion (diced)
- 4 cloves garlic cloves (minced)
- 3 medium carrots (peeled and sliced into 1/2-inch rounds)
- 2 medium parsnips (peeled and sliced into 1/2-inch rounds)
- 3 medium potatoes (diced into 1-inch cubes)
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cup dry red wine
- 2 leaves bay leaves
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 2 teaspoons smoked paprika
- 1 teaspoon ground black pepper
- 1.5 teaspoons salt
- 1 cup frozen peas (optional)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Season the beef cubes with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
Sear the beef cubes in batches until browned on all sides. Remove and set aside.
Add the remaining 1 tablespoon of olive oil to the pot and sauté the diced onion until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the carrots, parsnips, and potatoes to the pot, stirring to combine with the onions and garlic.
Push the vegetables to the side of the pot and add the tomato paste to the center. Allow it to cook for 1-2 minutes to deepen its flavor.
Pour in the beef broth and red wine, scraping the bottom of the pot to release any browned bits.
Return the seared beef to the pot along with the bay leaves, thyme, smoked paprika, and the remaining 1/2 teaspoon of black pepper. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the beef is tender and the flavors are well-developed. Stir occasionally to prevent sticking.
Taste the stew and adjust the seasoning with additional salt if necessary. If using frozen peas, stir them in during the last 10 minutes of cooking.
Remove the bay leaves and discard before serving.
Ladle the stew into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or over rice, if desired.
Nutrition Facts
Calories |
624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1229 mg | 53% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 8.0 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1295 mg | 28% | |
*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.
