Beef Stew Recipe
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
2 hrs 45 mins
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Total Time
3 hrs 5 mins
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Servings
6 servings
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Calories
439 kcal
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Course
Main Course, Dinner
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Cuisine
American
Beef Stew Recipe
Description
The stew begins by browning chunks of trimmed chuck roast to develop flavor and seal in juices. Vegetables including diced potatoes, sliced carrots, chopped celery, onions, and quartered mushrooms are lightly browned before layering with the beef in a Dutch oven. A sauce of beef broth blended with flour and tomato paste is poured over, seasoned with thyme sprigs and bay leaves. Covering the pot and baking it at 375°F for over two hours slowly cooks the meat until tender while softening the vegetables and thickening the broth.
The stew finishes by discarding the herbs and stirring in thawed peas just before serving, adding a fresh pop of color. The resulting stew has rich beef flavor, a thickened sauce with tomato undertones, and tender vegetable pieces that complement the hearty meat. It makes a filling dinner that can be served on its own or with bread to soak up the savory broth.
This recipe yields about 8½ cups, suitable for multiple servings or leftovers.
Ingredients
- 3 cups beef broth low-sodium
- 3 tablespoons flour or gluten-free flour
- 3 tablespoons tomato paste
- kosher salt
- black pepper
- 2 1/2 pounds chuck roast trimmed and cut into 1 inch cubes (I prefer Prime, I start with a 3 lb piece before trimming off fat, boneless
- 1 1/2 cups potato peeled and diced into 1 inch pieces, Yukon gold variety
- 1 1/2 cups carrot sliced 1/2 inch thick diagonal, from 3 to 4 medium carrots
- 1 cup celery from 3 ribs, chopped
- 1 medium onion (cut into 1/2 inch pieces)
- 4 ounces white button mushrooms (quartered)
- 3 thyme sprigs, fresh
- 2 bay leaf
- 1/2 cup peas thawed, frozen
Instructions
- Preheat oven to 375F.
- Combine broth, flour, tomato paste, 1 1/4 teaspoons kosher salt and 1/4 teaspoon black pepper in a blender and blend until smooth.
- Heat a large Dutch oven over high heat, spray with oil and brown the beef on all sides in two batches. Set beef aside, then spray the pot again. Add the carrots, celery and onions and brown, stirring about 5 minutes. Return the beef to the pot with any juices.
- Add the potatoes, mushrooms, thyme and bay leaves and pour the broth on top. Cover and bake 2 1/2 hours, (check to be sure it has enough liquid after 2 hours) until the meat and vegetables are tender.
- Remove from oven, discard the thyme and bay leaves, stir in the peas and let them sit 1 minute until heated through. Taste for salt and adjust as needed.
Notes
- This recipe yields about 8½ cups of stew, enough for several servings or to save as leftovers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Serving | 11/2 cups (scant) | |
| Calories | 439kcal | 22% |
| Carbohydrates | 20.5g | 7% |
| Protein | 40.5g | 81% |
| Fat | 22g | 34% |
| Saturated Fat | 9.5g | 48% |
| Cholesterol | 130.5mg | 44% |
| Sodium | 482.5mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 7.5g | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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