Beef Stew
×Category: Main Courses | Type: Soups | Servings: 4 | By: RecipeGadget
Protein 45g • Carbs 45g • Fat 30g • 650 Calories
Estimated macros only. Values are guidelines, not precise nutrition data.
Not super-simple, but super delicious and hearty.
Ingredients
- Beef Roasts, Chuck: 2 Lbs
- Salt: 1 TSP
- Black pepper: 1 TSP
- Flour: 1/4 Cup
- Olive oil: 2 TBSP
- Onions (Diced): 1 Cup
- Garlic (Minced): 3 Clove
- Carrots (Sliced): 3 Qty
- Celery (Sliced): 2 Stalk
- Red potatoes: 4 Qty
- Tomato paste: 2 TBSP
- Beef broth: 4 Cup
- Red wine: 1 Cup
- Worcestershire sauce: 1 TBSP
- Thyme: 1 TSP
- Rosemary: 1 TSP
- Bay leaves: 2 Qty
- Frozen peas: 1 Cup
- Fresh parsley: 2 TBSP
Instructions
- Cut beef chuck roast into 1-inch cubes and season with salt and black pepper.
- Dredge beef in flour, shaking off excess.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Sear beef cubes until browned on all sides. Remove and set aside.
- In the same pot, sauté onions, garlic, carrots, and celery until softened.
- Stir in tomato paste and cook for 1 minute to enhance flavor.
- Deglaze the pot with red wine, scraping up browned bits from the bottom.
- Return beef to the pot and add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.
- Bring to a simmer, cover, and cook on low heat for 1.5 hours.
- Add potatoes and cook for an additional 30 minutes until tender.
- Stir in frozen peas and cook for 5 more minutes.
- Remove bay leaves, garnish with fresh parsley, and serve hot.
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