Margaret's Old Timey Beef Stew

Transport your taste buds to a simpler time with Margaret's Old Timey Beef Stew, a hearty comfort classic brimming with rustic flavors. This timeless recipe features tender, slow-simmered beef chuck roast, Yukon gold potatoes, and a medley of vegetables, all bathed in a rich, savory broth infused with tomato paste, Worcestershire sauce, and aromatic herbs like thyme and bay leaves. The secret lies in perfectly browning the beef and simmering it until melt-in-your-mouth tender, creating a soul-soothing dish that's perfect for chilly nights or family gatherings. Packed with wholesome ingredients and finished with a touch of fresh parsley, this stew is served best with crusty bread or over a bed of rice. Whether you’re craving nostalgia or a filling one-pot meal, this old-fashioned beef stew delivers unmatched warmth and flavor.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds beef chuck roast
• 0.5 cups all-purpose flour
• 1 teaspoons salt
• 1 teaspoons black pepper
• 3 tablespoons olive oil
• 2 medium, diced yellow onions
• 4 minced garlic cloves
• 3 large, cut into chunks carrots
• 2 large, sliced celery stalks
• 4 medium, cubed Yukon gold potatoes
• 4 cups beef broth
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 teaspoons dried thyme
• 2 leaves bay leaves
• 1 cup frozen peas
• 2 tablespoons, chopped fresh parsley

Directions

Step 1

Cut the beef chuck roast into 1-inch cubes, removing excess fat.

Step 2

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

Step 3

In a large stockpot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the beef in batches until browned on all sides, about 3-4 minutes per batch. Transfer the seared beef to a plate and set aside.

Step 4

In the same pot, add the remaining tablespoon of olive oil. Sauté the onions until softened, about 5 minutes. Add the garlic and cook for an additional minute until fragrant.

Step 5

Stir in the carrots, celery, and potatoes. Cook for 4-5 minutes, stirring occasionally.

Step 6

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

Step 7

Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.

Step 8

During the last 10 minutes of cooking, stir in the frozen peas.

Step 9

Remove the bay leaves before serving. Adjust salt and pepper to taste.

Step 10

Garnish with freshly chopped parsley and serve hot with crusty bread or over rice, if desired.

Nutrition Facts

Serving size	(3933.4g)

Amount per serving	% Daily Value*
Calories	3992.7

Total Fat 229.4g	0%
Saturated Fat 81.1g	0%
Polyunsaturated Fat 4.3g
Cholesterol 680.4mg	0%
Sodium 7518.8mg	0%
Total Carbohydrate 285.4g	0%
Dietary Fiber 41.1g	0%
Total Sugars 50.1g
Protein 215.9g	0%

Vitamin D 0IU	0%
Calcium 713.4mg	0%
Iron 43.0mg	0%
Potassium 9770.0mg	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: 50.7%

Protein: 21.2%

Carbs: 28.1%