Honeyed Beef Stew

Warm up your table with the comforting, sweet-savory flavors of Honeyed Beef Stew, a hearty recipe that’s destined to become a favorite for cozy dinners. Tender chunks of seared beef chuck are slow-simmered with root vegetables like carrots and potatoes in a rich beef stock enhanced by a touch of honey, Worcestershire sauce, and tomato paste. Infused with fragrant thyme and bay leaves, this stew strikes the perfect balance of earthy and slightly sweet. Finished with a pop of vibrant peas and garnished with fresh parsley, it’s a meal as beautiful as it is satisfying. Ready in just over two hours, this one-pot marvel is perfect for busy families, offering six generous servings. Serve it with crusty bread or over rice for an irresistibly comforting dish that’s sure to impress!

Nutriscore Rating: 69/100

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 Olive oil
• 1 Yellow onion, diced
• 4 cloves Garlic, minced
• 4 Carrots, peeled and cut into chunks
• 3 Russet potatoes, peeled and cut into chunks
• 4 cups Beef stock
• 2 tablespoons Tomato paste
• 1 tablespoon Worcestershire sauce
• 3 tablespoons Honey
• 1 teaspoon Dried thyme
• 2 Bay leaves
• 1 cup Frozen peas
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Season the beef cubes with salt and black pepper.

Step 2

In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Working in batches, sear the beef cubes on all sides until browned. Remove the beef from the pot and set aside.

Step 3

In the same pot, add the diced onion and cook for 4-5 minutes until softened. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.

Step 4

Add the carrots and potatoes to the pot, stirring to combine with the onions and garlic.

Step 5

Return the seared beef to the pot and pour in the beef stock. Stir in the tomato paste, Worcestershire sauce, honey, dried thyme, and bay leaves. Bring the stew to a boil.

Step 6

Reduce the heat to low, cover the pot, and simmer for 90 minutes, stirring occasionally to prevent sticking.

Step 7

After 90 minutes, remove the bay leaves and discard. Stir in the frozen peas and cook for an additional 10-15 minutes until the peas are warmed through and the vegetables are tender.

Step 8

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

Step 9

Serve the stew hot, garnished with chopped parsley if desired. Pair with crusty bread or over rice for a complete meal.

Nutrition Facts

Serving size	3145.8 grams (3145.8g)

Amount per serving	% Daily Value*
Calories	3511

Total Fat 213.80g	274%
Saturated Fat 78.40g	392%
Polyunsaturated Fat 2.70g
Cholesterol 680mg	227%
Sodium 7016mg	305%
Total Carbohydrate 217.20g	79%
Dietary Fiber 29.80g	106%
Total Sugars 92.60g
Protein 199.60g	399%

Vitamin D 0IU	0%
Calcium 494mg	38%
Iron 36mg	198%
Potassium 7294mg	155%

*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: 53.6%

Protein: 22.2%

Carbs: 24.2%