Hearty Beef Vegetable Stew

Warm, comforting, and brimming with hearty flavors, this Hearty Beef Vegetable Stew is the ultimate one-pot meal perfect for cozy nights. Tender chunks of seared beef chuck simmer to perfection alongside vibrant vegetables like carrots, celery, and potatoes in a rich beef broth infused with aromatic thyme, bay leaves, and a hint of tomato paste. A splash of red wine elevates the flavor profile, while the addition of sweet peas just before serving rounds out this deliciously satisfying dish. Ready in just over two hours, this nutritious stew is ideal for meal prepping or serving to a crowd. Pair it with crusty bread or creamy mashed potatoes for a complete, soul-soothing dinner. Perfect for fans of classic comfort food, this easy-to-make stew is a must-have recipe for your collection!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 3 medium carrots, peeled and sliced
• 2 stalks celery stalks, sliced
• 3 medium potatoes, peeled and cut into 1-inch cubes
• 2 tablespoons tomato paste
• 0.5 cup red wine (optional)
• 4 cups beef broth
• 2 leaves bay leaves
• 3 sprigs fresh thyme (or 1 tsp dried)
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Pat the beef cubes dry with a paper towel, then season with salt and black pepper. Dredge the beef lightly in all-purpose flour, shaking off any excess.

Step 2

Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in batches, searing until browned on all sides. Transfer the browned beef to a plate and repeat with remaining meat, adding more olive oil as needed.

Step 3

Reduce the heat to medium and add the diced onion to the pot. Sauté for 3-4 minutes, stirring frequently, until softened. Add the minced garlic and cook for an additional 1 minute.

Step 4

Stir in the carrots, celery, and potatoes, letting them cook for 3-5 minutes. Add the tomato paste and mix well to coat the vegetables.

Step 5

If using, pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce by half, about 2 minutes.

Step 6

Pour in the beef broth and return the seared beef to the pot. Add the bay leaves and thyme sprigs. Bring the stew to a simmer over medium-high heat, then reduce the heat to low and cover with a lid.

Step 7

Simmer the stew for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.

Step 8

Remove the bay leaves and thyme sprigs. Stir in the frozen peas and let them cook for 5 minutes.

Step 9

Taste the stew and adjust seasoning with more salt and pepper if needed.

Step 10

Serve the stew hot, garnished with fresh parsley. Enjoy with crusty bread or over a bed of rice, if desired.

Nutrition Facts

Serving size	3222 grams (3222.0g)

Amount per serving	% Daily Value*
Calories	3506

Total Fat 213.60g	274%
Saturated Fat 78.30g	392%
Polyunsaturated Fat 2.70g
Cholesterol 680mg	227%
Sodium 6705mg	292%
Total Carbohydrate 187.10g	68%
Dietary Fiber 28.30g	101%
Total Sugars 32.20g
Protein 202.30g	405%

Vitamin D 0IU	0%
Calcium 400mg	31%
Iron 35mg	193%
Potassium 7420mg	158%

*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: 55.2%

Protein: 23.3%

Carbs: 21.5%