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Hearty Beef Stew

This is one hearty beef stew. It is kinda like pot roast in a bowl. You're gonna want seconds because it's so good, but you'll be too full to eat more than one bowl.
Categories Medium
Difficulty Easy
Keyword beef stew, hearty beef stew
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings 8
Calories 630 kcal
Author A Sweet Pea Chef

Ingredients

  • 3 lbs boneless beef chuck roast cut into 1-inch chunks
  • 2 tbsp olive oil
  • 2 tsp sea salt for seasoning beef
  • 2 tsp ground black pepper for seasoning beef
  • 1/3 cup chickpea flour for coating beef
  • 2 carrots unpeeled and quartered PLUS 3 carrots, sliced into 1/2-inch slices
  • 2 celery ribs quartered
  • 1 medium yellow onion quartered
  • 10 garlic cloves peeled
  • 2 tbsp tomato paste
  • 1/4 cup balsamic vinegar
  • 3/4 bottle dry red wine I use Merlot (can also use low sodium beef broth)
  • 1 bay leaf
  • 2 whole fresh thyme sprigs
  • 4 cups low sodium beef broth
  • 2 lbs red or yukon potatoes unpeeled and chopped into bite-sized pieces
  • 7 cremini mushrooms quartered

Instructions

  1. Preheat oven to 350 degrees.
  2. Heat oil in a large dutch oven over medium-high heat. Season beef chunks with kosher salt and ground black pepper. Pour flour into a shallow dish and lightly coat the beef with flour. Without crowding the meat, brown in batches, turning to brown all sides. You will have approximately 3-4 batches. Transfer to a plate and set aside.
  3. Once all meat is browned, reduce the heat to medium and add the quartered carrots, celery, onion and garlic. Cook approximately 10-15 minutes until well-browned, stirring occasionally.
  4. Add tomato paste to the pot and mix to incorporate.
  5. Add balsamic vinegar to the vegetables and stir to incorporate. Cook 1-2 minutes.
  6. Stir in the wine, bay leaf and thyme. Simmer until liquid is reduced by two thirds, approximately 10-15 minutes.
  7. Add beef broth to the pot, along with the beef (with any residual juices), and bring to a simmer. Cover and braise in the oven until meat is tender, about 2 1/2 hours.
  8. Carefully remove the meat, thyme sprigs and bay leaf. Set beef aside and discard the herbs. Using a stick blender, blend the remaining contents in the pot (if you don't have a stick blender, you can use a food processor or blender). After blended, return the meat to the pot and bring to a boil.
  9. Add the potatoes, carrots and mushrooms to the braised beef mixture, taking care to submerge as many vegetables as possible. Simmer, covered, until potatoes and carrots are tender, about 40-60 minutes, stirring occasionally.

Recipe Video

Nutrition Facts
Hearty Beef Stew
Amount Per Serving (1.5 cups)
Calories 630 Calories from Fat 293
% Daily Value*
Fat 32.5g50%
Saturated Fat 12.8g64%
Cholesterol 115.7mg39%
Sodium 890.8mg37%
Carbohydrates 34.4g11%
Fiber 4g16%
Sugar 5.3g6%
Protein 38.5g77%
Vitamin A 800IU16%
Vitamin C 38mg46%
Calcium 80mg8%
Iron 5.9mg33%
* Percent Daily Values are based on a 2000 calorie diet.