My Mom's Beef Stew

Cozy, comforting, and brimming with rich, hearty flavors, "My Mom's Beef Stew" is the ultimate homemade classic that warms both the heart and the stomach. Perfect for chilly evenings, this recipe features melt-in-your-mouth beef chuck cubes, tender potatoes, carrots, and celery, all simmered in a luscious tomato and beef broth infused with garlic, onions, and fragrant thyme. A touch of red wine adds depth, while Worcestershire sauce brings umami richness, making every spoonful incredibly satisfying. Finished with vibrant peas and fresh parsley for a pop of color, this one-pot wonder is ideal for feeding a crowd or prepping ahead for weeknight meals. Serve it with crusty bread or over fluffy rice to soak up the velvety sauce, and enjoy a dish that feels as timeless as family dinners around the table. Whether you're searching for "classic beef stew recipes" or "hearty winter meals," this comforting stew delivers nostalgia and nourishment in every bite.

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
• 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
• 3 medium carrots, peeled and sliced into rounds
• 2 stalks celery stalks, sliced
• 3 medium potatoes, peeled and cut into 1-inch cubes
• 2 tablespoons tomato paste
• 4 cups beef broth
• 1 cup dry red wine (optional)
• 1 tablespoon Worcestershire sauce
• 1 leaf bay leaf
• 3 sprigs fresh thyme sprigs
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Season the beef cubes with salt and pepper, then toss them in the flour to coat evenly.

Step 2

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef cubes in batches until browned on all sides. Remove to a plate and set aside.

Step 3

Add the diced onion to the pot and sauté for 3-4 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.

Step 4

Add the carrots, celery, and potatoes to the pot. Cook for 5 minutes, stirring occasionally.

Step 5

Push the vegetables to the sides of the pot and add the tomato paste to the center. Let it cook for 1-2 minutes to deepen its flavor, then stir it into the vegetables.

Step 6

Pour in the beef broth and red wine (if using), scraping the bottom of the pot to release any browned bits. Add the Worcestershire sauce, bay leaf, and thyme sprigs.

Step 7

Return the seared beef to the pot, along with any accumulated juices from the plate. Stir everything together and bring it to a boil.

Step 8

Once boiling, reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the beef is tender and the flavors are well combined. Stir occasionally during cooking.

Step 9

In the last 10 minutes of cooking, stir in the frozen peas. Taste and adjust seasoning with additional salt and pepper, if needed.

Step 10

Remove the bay leaf and thyme sprigs before serving. Ladle the stew into bowls and garnish with fresh parsley. Serve hot with crusty bread or over rice, if desired.

Nutrition Facts

Serving size	(3346.9g)

Amount per serving	% Daily Value*
Calories	3614.9

Total Fat 213.6g	0%
Saturated Fat 78.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 680.4mg	0%
Sodium 6886.7mg	0%
Total Carbohydrate 192.9g	0%
Dietary Fiber 28.2g	0%
Total Sugars 33.9g
Protein 202.7g	0%

Vitamin D 0IU	0%
Calcium 424.5mg	0%
Iron 36.5mg	0%
Potassium 7612.0mg	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: 54.9%

Protein: 23.1%

Carbs: 22.0%