Hearty Beef and Veggie Stew

Dive into comfort with this hearty beef and veggie stew, the ultimate one-pot meal that’s perfect for cozy evenings. Tender chunks of seared beef chuck simmer alongside a medley of nutritious vegetables, including carrots, celery, and creamy russet potatoes, all brought together in a rich, savory broth infused with tomato paste, aromatic herbs, and a splash of optional red wine for added depth. This easy-to-make recipe is simmered slowly to lock in flavor, yielding a stew that’s beautifully thickened and irresistibly flavorful. Ready in just under two hours, this dish serves six generously and pairs perfectly with crusty bread or a bed of rice. Packed with wholesome, hearty ingredients, it’s the ideal go-to recipe for satisfying weeknight dinners or feeding a crowd.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 3 medium carrots, peeled and sliced
• 3 stalks celery, chopped
• 3 medium russet potatoes, peeled and cubed
• 2 tablespoons tomato paste
• 4 cups low-sodium beef broth
• 1 cup red wine (optional)
• 2 bay leaves
• 4 fresh thyme sprigs
• 1 cup frozen peas
• 1 teaspoon salt
• 1 teaspoon black pepper

Directions

Step 1

Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Step 2

Season the beef cubes with salt and pepper and sear them in batches until browned on all sides. Remove the beef from the pot and set aside.

Step 3

Add the remaining tablespoon of olive oil to the pot. Sauté the diced onions for 3-4 minutes until softened, then add the minced garlic and cook for 1 minute until fragrant.

Step 4

Stir in the tomato paste and cook for 1-2 minutes to develop its flavor.

Step 5

Deglaze the pot by pouring in the red wine (if using), scraping the bottom to loosen any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.

Step 6

Return the seared beef to the pot. Add the carrots, celery, potatoes, beef broth, bay leaves, and thyme sprigs. Stir to combine.

Step 7

Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer gently for 1 hour, stirring occasionally.

Step 8

After 1 hour, remove the bay leaves and thyme sprigs. Add the frozen peas and adjust the seasoning with additional salt and pepper if needed.

Step 9

Let the stew simmer uncovered for an additional 15-20 minutes or until the vegetables are tender and the broth has thickened slightly.

Step 10

Serve the stew hot with crusty bread or over rice for a complete meal. Enjoy!

Nutrition Facts

Serving size	3520.3 grams (3520.3g)

Amount per serving	% Daily Value*
Calories	3656

Total Fat 213.60g	274%
Saturated Fat 77.30g	387%
Polyunsaturated Fat 2.70g
Cholesterol 680mg	227%
Sodium 3737mg	162%
Total Carbohydrate 208.80g	76%
Dietary Fiber 29.60g	106%
Total Sugars 35.40g
Protein 201.90g	404%

Vitamin D 0IU	0%
Calcium 489mg	38%
Iron 37mg	204%
Potassium 8090mg	172%

*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: 53.9%

Protein: 22.7%

Carbs: 23.4%