Margaret's Beef Stew

Warm, hearty, and packed with rich, comforting flavors, Margaret's Beef Stew is the ultimate one-pot recipe for cozy dinners. Featuring tender, seared beef chuck roast slow-simmered with a medley of vegetables like carrots, celery, and potatoes in a savory beef broth infused with tomato paste, thyme, and a hint of garlic, this stew is the definition of classic comfort food. A generous finishing touch of sweet peas and a sprinkle of fresh parsley add bursts of color and freshness to every bowl. Perfect for feeding a crowd, this slow-cooked, soul-soothing dish pairs beautifully with crusty bread or fluffy rice. Ready in just a few easy steps, this must-try beef stew recipe will make your kitchen smell heavenly and your family ask for seconds!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds beef chuck roast, diced into 1-inch cubes
• 0.5 cups all-purpose flour
• 1 teaspoons salt
• 0.5 teaspoons black pepper, freshly ground
• 2 tablespoons vegetable oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 3 large carrots, peeled and sliced into 1/2-inch rounds
• 3 celery stalks, sliced
• 3 medium russet potatoes, peeled and cut into 1-inch chunks
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoons dried thyme
• 1 bay leaf
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped (optional for garnish)

Directions

Step 1

In a large mixing bowl, toss the beef cubes with the flour, salt, and black pepper until evenly coated.

Step 2

Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef cubes in batches, searing them on all sides until browned. Remove the browned beef and set aside.

Step 3

Reduce the heat to medium and add the diced onion to the pot. Sauté for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 1 more minute until fragrant.

Step 4

Add the carrots, celery, and potatoes to the pot. Stir to combine with the onions and garlic.

Step 5

Return the seared beef to the pot. Pour in the beef broth and stir in the tomato paste, ensuring it dissolves into the liquid.

Step 6

Add the dried thyme and bay leaf. Stir everything together and bring to a boil.

Step 7

Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through. Stir occasionally to prevent sticking.

Step 8

During the last 10 minutes of cooking, add the frozen peas and stir until heated through.

Step 9

Remove the bay leaf before serving. Ladle the stew into bowls and garnish with fresh parsley if desired.

Step 10

Serve hot with crusty bread or over cooked rice for a complete meal.

Nutrition Facts

Serving size	(3362.2g)

Amount per serving	% Daily Value*
Calories	3575.6

Total Fat 212.7g	0%
Saturated Fat 78.0g	0%
Polyunsaturated Fat 16.9g
Cholesterol 635.0mg	0%
Sodium 6846.9mg	0%
Total Carbohydrate 224.3g	0%
Dietary Fiber 31.7g	0%
Total Sugars 34.9g
Protein 217.7g	0%

Vitamin D 0IU	0%
Calcium 528.9mg	0%
Iron 36.6mg	0%
Potassium 7851.8mg	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: 52.0%

Protein: 23.6%

Carbs: 24.4%