Description
This hearty Beef Stew is the ultimate comfort food, loaded with tender beef chunks, root vegetables, and a savory, slow-simmered broth. It's a cozy and nourishing dish that’s ideal for cold nights, family dinners, or easy batch cooking. Packed with flavor and nutrients, this easy recipe is one of the best dinner ideas out there for anyone craving a warming, one-pot meal. Whether you're looking for a quick meal prep, a healthy dinner option, or classic comfort food, this stew hits the spot.
Ingredients
2 lbs beef chuck, cut into 1½-inch cubes
3 tablespoons olive oil, divided
Salt and freshly ground black pepper, to taste
1 large yellow onion, chopped
3 cloves garlic, minced
3 tablespoons tomato paste
1/2 cup dry red wine (optional)
4 cups beef broth, low sodium
2 cups water
1 tablespoon Worcestershire sauce
2 teaspoons dried thyme or 1 tablespoon fresh thyme
2 bay leaves
4 medium carrots, peeled and sliced
4 medium Yukon Gold potatoes, cut into chunks
2 celery stalks, sliced
1 cup frozen peas
Fresh parsley, chopped for garnish
Instructions
1. Heat 1½ tablespoons olive oil in a large Dutch oven over medium-high heat. Season the beef with salt and pepper, then brown in batches. Set aside.
2. In the same pot, add remaining oil and sauté onions until translucent. Add garlic, cook for 1 minute, then stir in tomato paste and cook 2–3 minutes.
3. Deglaze with red wine, scraping up browned bits. Simmer 2–3 minutes.
4. Pour in beef broth, water, Worcestershire sauce, thyme, and bay leaves. Return beef to the pot. Bring to a boil, then simmer covered for 1½–2 hours.
5. Add carrots, potatoes, and celery. Simmer uncovered for 30–40 minutes, or until vegetables are tender.
6. Stir in peas during the last 5 minutes. Remove bay leaves and adjust seasoning.
7. Garnish with parsley and serve hot with crusty bread or over mashed potatoes.
Notes
Let the stew rest 10–15 minutes after cooking to enhance flavor and thicken the broth slightly.
For a thicker stew, mash some potatoes directly into the broth before serving.
Add parsnips or turnips for more variety—this recipe is flexible with root vegetables.
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 4g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
Keywords: beef stew, dinner ideas, one pot meal, easy recipe, comfort food