Description
Scaled up for a hungry crowd, this beef stew keeps all the heartwarming flavor of the original—tender beef, chunky veggies, and a herby, savory broth—just with more to share. Perfect for gatherings, meal prep, or cozying up with leftovers.
Ingredients
Beef Stew Seasoning Mix:
• 2½ tsp sea salt
• 1¾ tsp dried crushed rosemary
• 1¾ tsp dried thyme
• 1¾ tsp dried marjoram
• 1¾ tsp paprika
• ¾ tsp freshly ground black pepper
Beef Stew:
• 3 tbsp vegetable oil (plus more as needed)
• 3¼ lbs beef stew meat
• 1½ cups diced white or yellow onion
• 3 ribs celery, chopped
• 1½ tsp minced garlic
• 5 tbsp tomato paste
• 1½ cups red wine (or substitute with beef broth)
• 3½ cups low-sodium beef broth
• 1½ tbsp Worcestershire sauce
• 1½ bay leaves
• 1½ lbs baby yellow or red potatoes, halved or quartered
• 5–6 carrots, peeled and chopped
1½ cups frozen peas
• ⅓ cup fresh chopped Italian parsley
• ⅓ cup water
• 3 tbsp cornstarch
Instructions
Mix all seasoning ingredients in a bowl.
Heat 1 tbsp oil in a large Dutch oven over medium-high heat. Brown beef in batches, adding oil as needed. Remove and set aside.
Add onion and celery. Cook 3–4 minutes, then stir in garlic and tomato paste. Cook 1 minute more.
Deglaze with wine, scraping the pot. Simmer 2 minutes.
Return beef to pot. Add broth, Worcestershire, bay leaves, and seasoning. Stir well.
Bring to a simmer, cover, and cook on low for 1½–2 hours.
Add potatoes and carrots. Cook uncovered for 30 minutes or until tender.
Stir in peas and parsley. Mix cornstarch and water; stir in and simmer until thickened.
Remove bay leaves and serve hot.
- Prep Time: 20 mins
- Cook Time: ~2.5 hrs
- Category: Dinner
Nutrition
- Calories: 380
- Fat: 19g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 29g