Marshall's Beef Stew

Warm up your kitchen with the hearty comfort of Marshall's Beef Stew, a soul-soothing classic that's perfect for chilly nights or cozy gatherings. This rich and flavorful stew features tender beef chuck cubes, perfectly seared to golden perfection, simmered low and slow in a savory broth infused with aromatic herbs like thyme, rosemary, and bay leaves. A medley of chunky carrots, potatoes, and celery adds a satisfying depth, while a splash of optional red wine enhances the dish with a subtle, luxurious acidity. Finished with a pop of vibrant green peas and fresh parsley, this one-pot wonder is as nourishing as it is indulgent. Ready in just over two hours, this crowd-pleasing recipe yields six generous servings and pairs beautifully with crusty bread or a bed of fluffy rice. Perfect for those seeking a classic beef stew recipe that’s both easy and packed with robust, home-cooked flavor!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• 0.25 cups all-purpose flour
• 1.5 teaspoons salt
• 1 teaspoons black pepper
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 6 cups beef broth
• 2 tablespoons tomato paste
• 0.5 cups red wine (optional)
• 3 medium carrots, peeled and cut into chunks
• 4 medium potatoes, peeled and cut into 1-inch pieces
• 2 stalks celery stalks, sliced
• 1 teaspoons dried thyme
• 1 teaspoons dried rosemary
• 2 bay leaves
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped (optional)

Directions

Step 1

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

Step 2

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

Step 3

Working in batches, sear the beef cubes on all sides until browned. Remove the beef and set aside.

Step 4

In the same pot, add the diced onion and sauté until softened, about 3-4 minutes. Add garlic and cook for 1 minute until fragrant.

Step 5

Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor.

Step 6

If using red wine, pour it into the pot and scrape up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.

Step 7

Return the seared beef to the pot and pour in the beef broth. Add thyme, rosemary, and bay leaves. Stir to combine.

Step 8

Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 1 hour, stirring occasionally.

Step 9

Add the carrots, potatoes, and celery to the pot. Continue to simmer, covered, for an additional 45 minutes to 1 hour until the vegetables and beef are tender.

Step 10

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

Step 11

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

Step 12

Garnish with fresh parsley before serving, if desired. Serve hot with crusty bread or over cooked rice.

Nutrition Facts

Serving size	(4000.4g)

Amount per serving	% Daily Value*
Calories	3784.1

Total Fat 215.3g	0%
Saturated Fat 78.9g	0%
Polyunsaturated Fat 2.8g
Cholesterol 680.4mg	0%
Sodium 9724.9mg	0%
Total Carbohydrate 243.7g	0%
Dietary Fiber 35.0g	0%
Total Sugars 37.1g
Protein 214.3g	0%

Vitamin D 0IU	0%
Calcium 481.2mg	0%
Iron 38.6mg	0%
Potassium 8827.4mg	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: 51.4%

Protein: 22.7%

Carbs: 25.9%