Heavenly Beef Stew

Warm your soul and satisfy your cravings with this "Heavenly Beef Stew," a comforting one-pot wonder that’s perfect for cozy dinners. Made with tender, slow-simmered beef chuck, velvety Yukon gold potatoes, sweet carrots, and vibrant peas, this recipe combines hearty ingredients with aromatic herbs like thyme and bay leaf for rich, savory flavor. A splash of red wine adds depth while the caramelized tomato paste elevates every bite. Prepared in a Dutch oven for even cooking, this classic beef stew is ideal for meal prepping or serving to a crowd. Pair it with crusty bread or creamy mashed potatoes for the ultimate homestyle experience. Ready in just over three hours, it’s worth every minute of its slow-cooked perfection!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 units garlic cloves, minced
• 3 medium carrots, peeled and sliced into 1/2-inch pieces
• 2 units celery stalks, sliced into 1/2-inch pieces
• 4 medium Yukon gold potatoes, peeled and cut into 1-inch cubes
• 2 tablespoons tomato paste
• 1 cup red wine (optional, substitute with more beef broth if needed)
• 4 cups beef broth
• 1 unit bay leaf
• 2 units fresh thyme sprigs
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Season the beef cubes with salt and black pepper. Toss them in the all-purpose flour, shaking off any excess.

Step 2

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in batches to avoid overcrowding, and sear on all sides until browned. Remove the browned beef and set it aside.

Step 3

In the same pot, add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another 1 minute, stirring constantly.

Step 4

Add the carrots and celery to the pot. Cook for 3–4 minutes, stirring occasionally.

Step 5

Stir in the tomato paste and cook for 2 minutes to caramelize it slightly. This deepens the flavor.

Step 6

Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Allow the wine to simmer and reduce by half, about 3–4 minutes.

Step 7

Return the browned beef to the pot. Add the beef broth, bay leaf, thyme sprigs, and potatoes. Stir to combine.

Step 8

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer gently for 2 1/2 to 3 hours, stirring occasionally, until the beef is fork-tender and the vegetables are soft.

Step 9

During the last 15 minutes of cooking, stir in the frozen peas and adjust the seasoning with more salt and pepper, if needed.

Step 10

Remove the bay leaf and thyme sprigs before serving.

Step 11

Ladle the stew into bowls and garnish with chopped fresh parsley. Serve with crusty bread or over a bed of mashed potatoes for a truly heavenly meal.

Nutrition Facts

Serving size	2829.4 grams (2829.4g)

Amount per serving	% Daily Value*
Calories	3257

Total Fat 213.20g	273%
Saturated Fat 78.30g	392%
Polyunsaturated Fat 2.70g
Cholesterol 680mg	227%
Sodium 6651mg	289%
Total Carbohydrate 107.60g	39%
Dietary Fiber 19.30g	69%
Total Sugars 26.80g
Protein 193.90g	388%

Vitamin D 0IU	0%
Calcium 368mg	28%
Iron 33mg	184%
Potassium 5393mg	115%

*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: 61.4%

Protein: 24.8%

Carbs: 13.8%