Rogene's County Stew

Warm, hearty, and bursting with robust flavors, Rogene's County Stew is the ultimate comfort food to nourish your soul. This rustic stew showcases tender chunks of beef chuck simmered to perfection in a rich, savory broth infused with diced tomatoes, aromatic thyme, and earthy bay leaves. Loaded with wholesome vegetables like carrots, potatoes, celery, and a pop of sweetness from frozen peas, this one-pot meal combines hearty nutrition with homestyle charm. Elevate the depth of flavor with a touch of tomato paste and fresh parsley, then serve it piping hot with crusty bread for a satisfying dinner. With just 25 minutes of prep and a long, slow simmer, this recipe promises soft, melt-in-your-mouth textures and a bold, cozy taste ideal for chilly nights or family gatherings. Try Rogene's County Stew today and enjoy the timeless pleasure of a perfectly homemade beef stew!

Nutriscore Rating: 71/100

Prep Time:25 mins

Cook Time:120 mins

Total Time:145 mins

Servings: 6

Ingredients

• 2 pounds beef chuck
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large yellow onion
• 3 garlic cloves
• 3 medium carrots
• 4 medium potatoes
• 2 celery stalks
• 6 cups beef broth
• 1 14.5-ounce can diced tomatoes
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon thyme
• 2 tablespoons parsley
• 1 cup frozen peas

Directions

Step 1

Cut the beef chuck into 1-inch cubes. Pat dry with paper towels and season with 1 teaspoon of salt and 1 teaspoon of black pepper.

Step 2

Heat 1 tablespoon of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches to avoid overcrowding the pot, about 4-5 minutes per batch. Transfer the browned beef to a plate.

Step 3

Add the remaining tablespoon of olive oil to the pot. Dice the yellow onion and mince the garlic cloves, then sauté them in the pot until the onion is translucent, about 5 minutes.

Step 4

Peel and slice the carrots, dice the potatoes into 1-inch chunks, and chop the celery stalks. Add these vegetables to the pot and cook for 3 minutes, stirring occasionally.

Step 5

Stir in the tomato paste and cook for 2 minutes to develop its flavor. Then, add the beef back into the pot, followed by the beef broth, diced tomatoes with their liquid, bay leaves, and thyme.

Step 6

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

Step 7

In the last 10 minutes of cooking, add the frozen peas and adjust the seasoning with the remaining 0.5 teaspoon of salt if needed.

Step 8

Serve hot, garnished with freshly chopped parsley. Enjoy with crusty bread for a complete meal!

Nutrition Facts

Serving size	(4223.0g)

Amount per serving	% Daily Value*
Calories	3540.5

Total Fat 156.6g	0%
Saturated Fat 58.0g	0%
Polyunsaturated Fat 10.1g
Cholesterol 834.6mg	0%
Sodium 13122.3mg	0%
Total Carbohydrate 256.7g	0%
Dietary Fiber 45.7g	0%
Total Sugars 50.0g
Protein 290.8g	0%

Vitamin D 36.3IU	0%
Calcium 709.2mg	0%
Iron 49.6mg	0%
Potassium 10522.1mg	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: 39.2%

Protein: 32.3%

Carbs: 28.5%