Five Hour Beef Stew

Indulge in the ultimate comfort food with this Five Hour Beef Stew, a slow-cooked masterpiece that’s as rich in flavor as it is in heartwarming nostalgia. Made with tender chunks of seared beef chuck roast, hearty russet potatoes, and a medley of carrots, celery, and sweet peas, this oven-baked stew is brimming with wholesome goodness. A fragrant blend of garlic, fresh thyme, and bay leaves infuses the dish with layers of savory depth, while a touch of Worcestershire sauce and tomato paste enhances the robust beef broth base. Perfect for cozy family dinners, this one-pot wonder is easy to prepare and rewards your patience with melt-in-your-mouth textures and a truly soul-soothing taste. Serve it straight from the Dutch oven, garnished with fresh parsley, for a hearty dish that’s destined to become a cherished favorite.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:300 mins

Total Time:330 mins

Servings: 6

Ingredients

• 2 pounds Beef chuck roast
• 0.25 cups All-purpose flour
• 1 teaspoons Salt
• 1 teaspoons Black pepper
• 2 tablespoons Vegetable oil
• 2 medium-sized, diced Yellow onion
• 4 medium, peeled and sliced into chunks Carrots
• 3 medium, chopped Celery stalks
• 4 medium, peeled and cut into chunks Russet potatoes
• 3 minced Garlic cloves
• 2 tablespoons Tomato paste
• 4 cups Beef broth
• 2 Bay leaves
• 5 sprigs Fresh thyme
• 1 tablespoons Worcestershire sauce
• 1 cups Frozen peas
• 2 tablespoons, chopped (optional for garnish) Parsley

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Cut the beef chuck roast into 1.5-inch cubes. Pat them dry with paper towels to ensure a good sear.

Step 3

In a large mixing bowl, combine the flour, salt, and black pepper. Toss the beef cubes in the flour mixture until evenly coated.

Step 4

Heat the vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Working in batches, sear the beef cubes until browned on all sides. Transfer browned beef to a plate and set aside.

Step 5

In the same pot, add the diced onions, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Step 6

Add the minced garlic and tomato paste to the pot, stirring until fragrant (about 1 minute).

Step 7

Pour in the beef broth and scrape the bottom of the pot with a wooden spoon to deglaze, incorporating any browned bits into the liquid.

Step 8

Return the seared beef to the pot. Add the potatoes, bay leaves, thyme sprigs, and Worcestershire sauce. Stir to combine.

Step 9

Bring the mixture to a simmer on the stovetop, then cover the pot with a tight-fitting lid and transfer it to the preheated oven.

Step 10

Cook in the oven for 4.5 hours, stirring occasionally, until the beef is fork-tender and the vegetables are cooked through.

Step 11

During the last 30 minutes of cooking, remove the pot from the oven and stir in the frozen peas. Return to the oven to finish cooking.

Step 12

Once done, remove the pot from the oven and discard the bay leaves and thyme sprigs. Taste and adjust seasoning with additional salt or pepper, if needed.

Step 13

Serve hot, garnished with freshly chopped parsley, if desired. Enjoy your comforting Five Hour Beef Stew!

Nutrition Facts

Serving size	4051.2 grams (4051.2g)

Amount per serving	% Daily Value*
Calories	3850

Total Fat 213.30g	273%
Saturated Fat 78.50g	393%
Polyunsaturated Fat 17.20g
Cholesterol 680mg	227%
Sodium 7575mg	329%
Total Carbohydrate 282.10g	103%
Dietary Fiber 46.70g	167%
Total Sugars 57.60g
Protein 218.60g	437%

Vitamin D 0IU	0%
Calcium 807mg	62%
Iron 43mg	241%
Potassium 10878mg	231%

*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.

Source of Calories

Fat: 48.9%

Protein: 22.3%

Carbs: 28.8%