Description
This hearty one-pot beef stew is the perfect dish to warm you up on cold nights. With tender beef, vegetables, and a rich, flavorful broth, this easy-to-make stew is a comforting, satisfying meal that only takes one pot to prepare.
Ingredients
Units
Scale
- 1.5 lbs beef chuck roast, cut into bite-sized cubes
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 carrots, peeled and chopped
- 3 medium potatoes, peeled and diced
- 2 celery stalks, chopped
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with more beef broth)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp flour (optional, for thickening)
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the beef cubes in batches, ensuring they’re seared on all sides. Remove the beef and set aside.
- In the same pot, add the onion and garlic. Cook for 2-3 minutes until softened.
- Stir in the tomato paste, cooking for an additional minute.
- Add the carrots, potatoes, and celery to the pot. Stir to combine.
- Pour in the beef broth and red wine (if using), scraping any browned bits off the bottom of the pot. Add the thyme, rosemary, bay leaf, salt, and pepper.
- Return the browned beef to the pot. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
- If the stew needs thickening, mix 2 tbsp of flour with 2 tbsp of water to create a slurry, then stir it into the stew and cook for an additional 10-15 minutes.
- Remove the bay leaf and discard.
- Serve hot, garnished with fresh parsley.
Notes
- If you prefer a thicker stew, you can add the flour slurry mentioned in the instructions.
- This stew can be made a day ahead and stored in the fridge for even better flavor the next day.
- For added richness, stir in a bit of heavy cream or butter before serving.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 380
- Sugar: 7g
- Sodium: 700mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg