Comfort in a Bowl: Hearty Beef and Vegetable Stew for Cozy Evenings

 

Ingredients:

For the Stew:

• 2 lbs (900g) beef chuck, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional, can replace with more beef broth)
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 4 large carrots, peeled and cut into 1-inch pieces
• 3 large potatoes, peeled and cut into 1-inch cubes
• 2 cups frozen peas
• 2 cups chopped celery
• 1 cup green beans, cut into 1-inch pieces
• 2 tablespoons all-purpose flour (for thickening, optional)
• Salt and pepper, to taste

For Garnish (optional):

• Fresh parsley, chopped

Instructions:

1. Brown the Beef:

   • Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
   • Add the beef cubes in batches, making sure not to overcrowd the pot. Brown on all sides, about 5-7 minutes per batch. Remove the browned beef and set aside.

2. Cook the Aromatics:

   • In the same pot, add the diced onion and cook until softened and translucent, about 5 minutes.
   • Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

3. Deglaze and Build the Stew Base:

   • Stir in the tomato paste and cook for 2 minutes.
   • Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Cook for about 3-4 minutes until the wine reduces slightly.
   • Return the browned beef to the pot.

4. Add Broth and Seasonings:

   • Pour in the beef broth and add the dried thyme, dried rosemary, and bay leaf. Stir to combine.
   • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 hours, or until the beef is tender.
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5. Add Vegetables:

   • Add the carrots, potatoes, celery, and green beans to the pot. Stir to combine.
   • Continue to simmer for an additional 30 minutes, or until the vegetables are tender.

6. Thicken the Stew (Optional):

   • If you prefer a thicker stew, mix 2 tablespoons of flour with a small amount of water to create a slurry. Stir the slurry into the stew and cook for an additional 5-10 minutes until thickened.

7. Finish and Serve:

   • Season with salt and pepper to taste.
   • Remove the bay leaf.
   • Garnish with chopped fresh parsley if desired.

8. Serve:

   • Serve hot with crusty bread or over a bed of rice, if desired.

Nutrition Chart (Per Serving, approximately 1.5 cups)

Nutrient	Amount
Calories	350
Total Fat	15g
Saturated Fat	5g
Cholesterol	85mg
Sodium	850mg
Total Carbohydrates	30g
Dietary Fiber	6g
Sugars	7g
Protein	25g

Note: Nutritional values are approximate and may vary based on specific ingredients and portion sizes.

Enjoy your hearty and satisfying beef and vegetable stew!