Description
A comforting, one-pot beef and vegetable stew loaded with tender meat, hearty vegetables, and a rich broth. Perfect for chilly nights, this classic recipe is filling, flavorful, and even better the next day.
Ingredients
- 2 lbs beef stew meat (chuck roast), cut into cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, chopped
- 2 tablespoons tomato paste
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 cup frozen peas
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Heat olive oil in a large pot over medium-high heat. Brown beef in batches; set aside.
- In the same pot, sauté onion, garlic, carrots, and celery for 5 minutes.
- Stir in tomato paste and cook for 1 minute.
- Return beef to pot and add diced tomatoes, potatoes, beef broth, bay leaf, and thyme. Stir well.
- Bring to a boil, then reduce heat and cover. Simmer for 1.5 to 2 hours, until beef is tender.
- Add frozen peas and simmer uncovered for 5–10 more minutes.
- Remove bay leaf, season with salt and pepper to taste.
- Garnish with chopped parsley and serve warm.
Notes
- Add parsnips, sweet potatoes, or green beans for variety.
- For a thicker stew, mash a few potatoes or stir in a cornstarch slurry.
- Deglaze pot with red wine before adding broth for deeper flavor.
- Can be made in a slow cooker (7–8 hrs on low) or pressure cooker (30–35 mins high pressure).
- Freezes well for up to 3 months; thaw in fridge before reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 95mg
