Devonshire Stew

Warm up your home with the hearty, comforting flavors of Devonshire Stew, a classic one-pot dish packed with tender chunks of seared beef, rustic root vegetables, and vibrant peas simmered to perfection in a rich, herb-infused broth. This slow-cooked stew combines the wholesome goodness of carrots, parsnips, and potatoes with aromatics like garlic and onion, enhanced by the subtle depth of tomato paste and beef stock. With a prep time of just 20 minutes and a gentle simmer that fills your kitchen with irresistible aromas, this dish is as easy to make as it is satisfying. Finish with a sprinkle of fresh parsley for a pop of brightness, and serve with crusty bread or creamy mashed potatoes for a soul-soothing meal perfect for chilly evenings. Ideal for family dinners or meal prep, Devonshire Stew is a timeless recipe you'll turn to again and again.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

Ingredients

• 1.5 pounds beef chuck (cut into 1.5-inch cubes)
• 0.25 cups all-purpose flour
• 1 teaspoons salt
• 0.5 teaspoons ground black pepper
• 2 tablespoons olive oil
• 1 yellow onion (diced)
• 3 carrots (peeled and sliced into 1-inch chunks)
• 2 parsnips (peeled and sliced into 1-inch chunks)
• 3 potatoes (cut into 1.5-inch chunks)
• 3 garlic cloves (minced)
• 4 cups beef stock
• 2 tablespoons tomato paste
• 3 fresh thyme sprigs
• 2 bay leaves
• 1 cup frozen peas
• 2 tablespoons fresh parsley (chopped)

Directions

Step 1

In a large mixing bowl, combine the flour, salt, and black pepper. Toss the beef cubes in the flour mixture until evenly coated.

Step 2

Heat 1 tablespoon of olive oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, sear the beef cubes on all sides until browned, about 5 minutes per batch. Add the remaining olive oil between batches, if needed. Remove the beef and set aside.

Step 3

In the same pot, add the diced onion and sauté until softened, about 3-4 minutes. Stir in the garlic and cook for another minute until fragrant.

Step 4

Add the tomato paste and cook for 2 minutes, stirring constantly, to develop its flavor.

Step 5

Return the browned beef to the pot and pour in the beef stock. Add the thyme sprigs, bay leaves, carrots, parsnips, and potatoes. Stir to combine.

Step 6

Bring the stew to a gentle boil, then reduce the heat to low, cover, and let it simmer for 2 hours, stirring occasionally.

Step 7

After 2 hours, remove the thyme sprigs and bay leaves. Stir in the peas and let the stew cook for another 10 minutes.

Step 8

Taste the stew and adjust the seasoning with additional salt and pepper, if necessary.

Step 9

Serve hot, garnished with chopped fresh parsley. Enjoy with crusty bread or over mashed potatoes for a complete meal.

Nutrition Facts

Serving size	(3035.3g)

Amount per serving	% Daily Value*
Calories	3003.7

Total Fat 169.5g	0%
Saturated Fat 60.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 510.3mg	0%
Sodium 6731.1mg	0%
Total Carbohydrate 222.5g	0%
Dietary Fiber 41.4g	0%
Total Sugars 47.2g
Protein 170.3g	0%

Vitamin D 0IU	0%
Calcium 474.4mg	0%
Iron 29.6mg	0%
Potassium 6976.6mg	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: 49.3%

Protein: 22.0%

Carbs: 28.7%