Linda's Beef Stew

Warm up your soul with Linda's Beef Stew, a hearty, flavor-packed dish that's perfect for chilly evenings or when you're craving classic comfort food. This one-pot wonder combines tender chunks of seared beef chuck roast, slow-simmered in a rich, savory broth infused with tomato paste, Worcestershire sauce, and aromatic spices like bay leaves and thyme. The stew is brimming with wholesome veggies—potatoes, carrots, celery, and peas—making it a satisfying, well-rounded meal. With just 20 minutes of prep and a long, gentle simmer that fills your kitchen with mouthwatering aromas, this recipe is the ultimate in cozy convenience. Serve it alongside crusty bread to soak up every last drop, and don’t forget the fresh parsley garnish for a bright, herbaceous touch. Perfect for family dinners, make-ahead meals, or batch cooking, Linda's Beef Stew is a timeless classic that keeps everyone coming back for seconds!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

Ingredients

• 2 pounds beef chuck roast
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic cloves, minced
• 4 medium carrots, peeled and cut into chunks
• 3 stalks celery stalks, chopped
• 4 medium gold potatoes, diced
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 leaves bay leaves
• 1 teaspoon fresh thyme leaves
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Trim excess fat from the beef chuck roast and cut into 1-inch chunks.

Step 2

Season the beef with salt and black pepper, then toss with the all-purpose flour until evenly coated.

Step 3

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Step 4

In batches, brown the beef on all sides until golden brown, about 3-4 minutes per batch. Remove the beef and set aside.

Step 5

In the same pot, add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute, until fragrant.

Step 6

Add the carrots, celery, and potatoes to the pot, stirring to combine. Cook the vegetables for 3-5 minutes.

Step 7

Return the browned beef to the pot and pour in the beef broth. Stir in the tomato paste, Worcestershire sauce, bay leaves, and thyme.

Step 8

Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 2 hours, stirring occasionally, until the beef is tender and the flavors are well-developed.

Step 9

Remove the bay leaves and discard them. Stir in the frozen peas and cook for another 5 minutes.

Step 10

Taste and adjust seasoning with additional salt and pepper if needed.

Step 11

Serve the stew in bowls, garnished with fresh parsley. Pair with crusty bread for a complete meal.

Nutrition Facts

Serving size	(3297.4g)

Amount per serving	% Daily Value*
Calories	3472.1

Total Fat 214.0g	0%
Saturated Fat 78.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 680.4mg	0%
Sodium 7055.9mg	0%
Total Carbohydrate 199.0g	0%
Dietary Fiber 31.6g	0%
Total Sugars 40.8g
Protein 203.9g	0%

Vitamin D 0IU	0%
Calcium 515.4mg	0%
Iron 37.2mg	0%
Potassium 7854.9mg	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: 54.4%

Protein: 23.1%

Carbs: 22.5%