Old Fashioned Beef Stew

Warm up with a bowl of hearty old-fashioned beef stew, a comforting classic that delivers rich flavor and tender bites of beef in every spoonful. This timeless recipe combines seared beef chuck roast, slow-simmered with a medley of carrots, potatoes, celery, and peas in a rich broth infused with garlic, onion, tomato paste, and optional red wine for added depth. Perfected with aromatic bay leaves and thyme, the stew simmers gently to create melt-in-your-mouth beef and perfectly tender vegetables. Ready in just over 2 hours, this soul-soothing dish is ideal for chilly evenings, served with crusty bread or atop creamy mashed potatoes. Make this easy and satisfying one-pot wonder your go-to recipe for cozy comfort food today!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 lbs beef chuck roast
• 2 tbsp olive oil
• 1 yellow onion
• 3 garlic cloves
• 3 carrots
• 2 celery stalks
• 4 medium potatoes
• 2 tbsp tomato paste
• 1 cup red wine (optional)
• 4 cups beef broth
• 2 bay leaves
• 1 tsp thyme
• 1 cup flour
• 1 tsp salt
• 1 tsp black pepper
• 1 cup peas (frozen or fresh)
• 2 tbsp parsley (for garnish)

Directions

Step 1

Cut the beef chuck roast into 1-inch cubes. Pat dry with paper towels and season generously with salt and pepper.

Step 2

Dredge the beef pieces lightly in flour, shaking off any excess.

Step 3

Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add 2 tablespoons of olive oil.

Step 4

Working in batches, sear the beef on all sides until browned. Remove the beef from the pot and set aside.

Step 5

Chop the yellow onion, mince the garlic cloves, and dice the carrots, celery, and potatoes into bite-sized pieces.

Step 6

In the same pot, lower the heat to medium and add the onions. Cook until translucent, about 5 minutes.

Step 7

Add the garlic to the pot and cook for another minute until fragrant.

Step 8

Stir in the tomato paste and cook for 2 minutes to deepen the flavor.

Step 9

If using red wine, pour it into the pot to deglaze, scraping up browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.

Step 10

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

Step 11

Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer gently for about 90 minutes, stirring occasionally, until the beef is tender and the vegetables are cooked through.

Step 12

Taste the stew and adjust salt and pepper as needed.

Step 13

In the last 10 minutes of cooking, stir in the peas to heat through.

Step 14

Remove the bay leaves before serving.

Step 15

Garnish with chopped parsley and serve hot with crusty bread or over mashed potatoes.

Nutrition Facts

Serving size	3684.3 grams (3684.3g)

Amount per serving	% Daily Value*
Calories	4294

Total Fat 215.60g	276%
Saturated Fat 78.80g	394%
Polyunsaturated Fat 3.00g
Cholesterol 680mg	227%
Sodium 6833mg	297%
Total Carbohydrate 337.00g	123%
Dietary Fiber 42.10g	150%
Total Sugars 41.30g
Protein 221.30g	443%

Vitamin D 0IU	0%
Calcium 554mg	43%
Iron 47mg	259%
Potassium 9596mg	204%

*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: 46.5%

Protein: 21.2%

Carbs: 32.3%