Classic Stewed Beef

Warm, comforting, and deeply flavorful, this Classic Stewed Beef recipe is the ultimate cold-weather favorite. Tender chunks of beef chuck roast are slow-simmered to perfection with hearty vegetables like carrots, celery, and potatoes, creating a rich, savory broth infused with red wine, tomato paste, and aromatic herbs like thyme and bay leaves. The stew is brought to life with simple yet essential techniques, like browning the beef to deepen its flavor and deglazing the pot with wine to capture every bit of caramelized goodness. Perfectly suited for family dinners or meal prep, this one-pot dish is as satisfying as it is wholesome. Serve it piping hot with crusty bread for an irresistibly cozy meal that’s sure to please. Optimize your dinner repertoire with this timeless, easy-to-follow recipe featuring tender beef and earthy vegetables!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

Ingredients

• 2 pounds beef chuck roast
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large yellow onion
• 3 medium carrots
• 2 medium celery stalks
• 3 garlic cloves
• 2 tablespoons tomato paste
• 1 cup red wine
• 3 cups beef broth
• 2 bay leaves
• 1 teaspoon thyme
• 2 tablespoons parsley
• 2 large potatoes

Directions

Step 1

Cut the beef chuck roast into 1.5-inch cubes and season with salt and black pepper.

Step 2

Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef cubes in batches, ensuring each side is browned well. Remove beef from the pot and set aside.

Step 3

Peel and chop the yellow onion. Cut the carrots and celery stalks into 1-inch pieces. Mince the garlic cloves.

Step 4

In the same pot, add the onion, carrots, and celery. Sauté for about 5-7 minutes until softened.

Step 5

Add the minced garlic and tomato paste to the pot. Stir and cook for another 1-2 minutes until fragrant.

Step 6

Pour the red wine into the pot to deglaze, scraping the bottom to release any browned bits. Allow it to simmer for 2-3 minutes.

Step 7

Return the browned beef to the pot. Add beef broth, bay leaves, and thyme. Stir to combine.

Step 8

Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 2 hours or until the beef is tender.

Step 9

Peel and cut the potatoes into 1-inch chunks. Add them to the pot in the last 45 minutes of cooking.

Step 10

Taste and adjust seasoning with salt and black pepper if necessary.

Step 11

Before serving, remove the bay leaves and sprinkle chopped parsley over the stew.

Step 12

Serve hot with crusty bread for a hearty meal.

Nutrition Facts

Serving size	(2983.1g)

Amount per serving	% Daily Value*
Calories	3539.4

Total Fat 213.0g	0%
Saturated Fat 78.2g	0%
Polyunsaturated Fat 2.9g
Cholesterol 680.4mg	0%
Sodium 7066.0mg	0%
Total Carbohydrate 181.4g	0%
Dietary Fiber 25.6g	0%
Total Sugars 29.9g
Protein 193.3g	0%

Vitamin D 0IU	0%
Calcium 460.4mg	0%
Iron 37.0mg	0%
Potassium 7871.6mg	0%

*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: 56.1%

Protein: 22.6%

Carbs: 21.2%