Noni's Beef Stew
Warm, comforting, and filled with rich, hearty flavors, Noni's Beef Stew is the perfect dish to cozy up with on a chilly day. This classic recipe starts with succulent beef chuck that’s seasoned, lightly floured, and seared to golden perfection for maximum flavor. Simmered low and slow in a savory mix of beef broth, caramelized vegetables, and aromatic spices like thyme and bay leaf, this stew achieves a melt-in-your-mouth tenderness that’s hard to resist. Packed with wholesome ingredients, including carrots, potatoes, celery, and a touch of sweetness from peas, this one-pot wonder brings satisfying nourishment to the table. The finishing touch of fresh parsley adds a burst of color and a hint of brightness. Serve this traditional beef stew with crusty bread or velvety mashed potatoes for the ultimate comfort food experience. Perfect for meal prep or family gatherings, Noni's Beef Stew is the go-to recipe for hearty and timeless home cooking!
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Ingredients
- 2 pounds beef chuck
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 4 pieces garlic cloves, minced
- 3 large carrots, peeled and chopped into 1-inch pieces
- 4 medium potatoes, peeled and cut into 1-inch cubes
- 3 stalks celery stalks, chopped
- 4 cups beef broth
- 3 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 piece bay leaf
- 1 cup frozen peas
- 2 tablespoons fresh parsley, finely chopped
Directions
Step 1
Pat the beef chuck dry with paper towels and cut it into 1.5-inch cubes. Season the beef with 2 teaspoons of salt and 1 teaspoon of black pepper.
Step 2
Place the all-purpose flour in a shallow dish, then lightly dredge the beef cubes in the flour, shaking off the excess.
Step 3
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the beef until browned on all sides, about 3-4 minutes per batch. Remove the beef and set aside.
Step 4
Reduce the heat to medium and add 1 tablespoon of olive oil to the pot. Add the diced onion and sauté for 3-4 minutes, until softened. Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Step 5
Add the carrots, potatoes, and celery to the pot. Cook for 5 minutes, stirring occasionally.
Step 6
Stir in the tomato paste and cook for 1 minute to let it caramelize slightly. Then pour in the beef broth, scraping up any browned bits stuck to the bottom of the pot.
Step 7
Return the seared beef to the pot, along with any accumulated juices. Stir in the dried thyme and add the bay leaf.
Step 8
Bring the stew to a gentle simmer, then reduce the heat to low. Cover the pot with a lid and let it simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
Step 9
Ten minutes before serving, stir in the frozen peas and let them heat through.
Step 10
Remove the bay leaf and adjust the seasoning with additional salt and pepper, if needed.
Step 11
Garnish with chopped fresh parsley just before serving. Serve warm with crusty bread or over mashed potatoes, if desired.
Nutrition Facts
| Serving size | (3395.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3828.0 |
| Total Fat 168.9g | 0% |
| Saturated Fat 59.4g | 0% |
| Polyunsaturated Fat 11.2g | |
| Cholesterol 834.6mg | 0% |
| Sodium 11917.0mg | 0% |
| Total Carbohydrate 298.7g | 0% |
| Dietary Fiber 33.3g | 0% |
| Total Sugars 30.8g | |
| Protein 290.4g | 0% |
| Vitamin D 36.3IU | 0% |
| Calcium 452.2mg | 0% |
| Iron 47.4mg | 0% |
| Potassium 8548.1mg | 0% |
Source of Calories