French Oven Stew

Warm up your kitchen with this hearty and flavorful French Oven Stew, a comforting one-pot dish perfect for cooler days. Tender chunks of beef chuck are slow-braised in a luxurious blend of red wine, beef broth, and aromatic herbs, resulting in a melt-in-your-mouth experience. Packed with wholesome vegetables like Yukon gold potatoes, carrots, celery, and peas, this stew is both satisfying and nutrient-rich. The combination of searing the beef and deglazing with red wine ensures deep, rich flavors in every bite. Cooked low and slow in a Dutch oven, this recipe is ideal for a weekend dinner or an impressive meal for guests. Serve it with crusty bread for soaking up the savory broth or spoon it over buttered noodles for an indulgent, hearty feast. Perfectly cozy and irresistible, this French Oven Stew will quickly become a family favorite!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tsp salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 1 large yellow onion, diced
• 4 medium carrots, peeled and cut into chunks
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup red wine
• 4 cups beef broth
• 4 fresh thyme sprigs
• 2 bay leaves
• 4 medium Yukon gold potatoes, cut into chunks
• 1 cup frozen peas

Directions

Step 1

Preheat the oven to 325°F (165°C).

Step 2

Season the beef cubes generously with salt and black pepper.

Step 3

Heat a Dutch oven over medium-high heat and add 2 tablespoons of olive oil.

Step 4

In batches, sear the beef cubes until browned on all sides, about 2-3 minutes per side. Remove the beef and set aside.

Step 5

Reduce the heat to medium and add the remaining 1 tablespoon of olive oil.

Step 6

Sauté the diced onion, carrots, and celery until softened, about 5-7 minutes.

Step 7

Add minced garlic and tomato paste, stirring frequently, and cook for 1-2 minutes until fragrant.

Step 8

Pour in the red wine, scraping the bottom of the pot to deglaze the browned bits.

Step 9

Return the beef to the Dutch oven and add the beef broth, fresh thyme sprigs, and bay leaves. Bring the mixture to a simmer.

Step 10

Cover the Dutch oven with a lid and transfer it to the preheated oven. Cook for 2 hours, stirring once halfway through.

Step 11

After 2 hours, add the Yukon gold potatoes to the stew. Cover and cook for an additional 45 minutes in the oven.

Step 12

Stir in the frozen peas and adjust seasoning with salt and black pepper if needed. Cook on the stovetop for 5-10 minutes until the peas are heated through.

Step 13

Remove the thyme sprigs and bay leaves before serving.

Step 14

Serve hot with crusty bread or over buttered noodles for a complete meal.

Nutrition Facts

Serving size	3708.8 grams (3708.8g)

Amount per serving	% Daily Value*
Calories	3769

Total Fat 228.20g	293%
Saturated Fat 80.80g	404%
Polyunsaturated Fat 4.10g
Cholesterol 680mg	227%
Sodium 9362mg	407%
Total Carbohydrate 197.70g	72%
Dietary Fiber 34.50g	123%
Total Sugars 43.90g
Protein 204.30g	409%

Vitamin D 0IU	0%
Calcium 607mg	47%
Iron 38mg	208%
Potassium 8504mg	181%

*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: 56.1%

Protein: 22.3%

Carbs: 21.6%