Zaremba Stew Now This Is to Die for

Prepare to fall in love with the rich, hearty flavors of "Zaremba Stew Now This Is to Die For," a soul-warming dish perfect for cozy evenings or family gatherings. Crafted with tender, seared beef chuck and a medley of rustic vegetables like carrots, parsnips, and potatoes, this stew is slow-simmered to perfection in a savory base of beef broth, aromatic thyme, and a splash of dry red wine. The addition of smoked paprika adds a subtle depth, while a touch of garlic and fresh parsley brighten every bite. Ready in just over two hours, this one-pot wonder is ideal for meal prepping or impressing guests with a comforting, gourmet experience. Serve it with crusty bread or over rice for the ultimate crowd-pleaser. Whether you’re craving a classic comfort food or exploring bold flavors, this Zaremba Stew is truly to die for!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds beef chuck (cut into 1-inch cubes)
• 3 tablespoons olive oil
• 1 large yellow onion (diced)
• 4 cloves garlic cloves (minced)
• 3 medium carrots (peeled and sliced into 1/2-inch rounds)
• 2 medium parsnips (peeled and sliced into 1/2-inch rounds)
• 3 medium potatoes (diced into 1-inch cubes)
• 2 tablespoons tomato paste
• 4 cups beef broth
• 1 cup dry red wine
• 2 leaves bay leaves
• 1 tablespoon fresh thyme (or 1 teaspoon dried)
• 2 teaspoons smoked paprika
• 1 teaspoon ground black pepper
• 1.5 teaspoons salt
• 1 cup frozen peas (optional)
• 2 tablespoons fresh parsley (chopped, for garnish)

Directions

Step 1

Season the beef cubes with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Step 2

In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.

Step 3

Sear the beef cubes in batches until browned on all sides. Remove and set aside.

Step 4

Add the remaining 1 tablespoon of olive oil to the pot and sauté the diced onion until soft and translucent, about 5 minutes.

Step 5

Stir in the minced garlic and cook for 1 more minute until fragrant.

Step 6

Add the carrots, parsnips, and potatoes to the pot, stirring to combine with the onions and garlic.

Step 7

Push the vegetables to the side of the pot and add the tomato paste to the center. Allow it to cook for 1-2 minutes to deepen its flavor.

Step 8

Pour in the beef broth and red wine, scraping the bottom of the pot to release any browned bits.

Step 9

Return the seared beef to the pot along with the bay leaves, thyme, smoked paprika, and the remaining 1/2 teaspoon of black pepper. Bring the mixture to a gentle boil.

Step 10

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-developed. Stir occasionally to prevent sticking.

Step 11

Taste the stew and adjust the seasoning with additional salt if necessary. If using frozen peas, stir them in during the last 10 minutes of cooking.

Step 12

Remove the bay leaves and discard before serving.

Step 13

Ladle the stew into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or over rice, if desired.

Nutrition Facts

Serving size	(3123.8g)

Amount per serving	% Daily Value*
Calories	3545.5

Total Fat 228.4g	0%
Saturated Fat 80.7g	0%
Polyunsaturated Fat 4.1g
Cholesterol 680.4mg	0%
Sodium 7949.4mg	0%
Total Carbohydrate 149.7g	0%
Dietary Fiber 29.2g	0%
Total Sugars 43.6g
Protein 204.5g	0%

Vitamin D 0IU	0%
Calcium 464.9mg	0%
Iron 34.2mg	0%
Potassium 6465.6mg	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: 59.2%

Protein: 23.6%

Carbs: 17.2%