Nutrition Facts

Per serving

483 calories

Calories from

Protein 31%
Carbs 32%
Fat 37%

Fat High 18 g 27%
Saturated Fat High 7 g 35%
Carbohydrates 35 g 11%
Fiber High 5 g 20%
Sugar High 10 g 20%
Protein High 34 g 68%
Cholesterol High 110 mg 36%
Sodium High 1,183 mg 49%

% Daily Value is based on a 2,000 calorie diet. Servings isn't set, so the recipe counts as 4.

@teamfye

Chunky Beef Stew

Name: Chunky Beef Stew
Prep time: 15 min
Cook time: 135 min
Total time: 150 min
Ingredients: 1 lb chuck beef; 3 tbsp all purpose flour; 1 medium onion; 3 celery stalks; 2 carrots; 1 russet potato; 7 tsp beef boullion powder; 1/2 tsp black pepper; 1.5 tsp salt; 2 bay leaves; 2 tsp chopped rosemary(can use dry but just 1 tsp); 2 tsp chopped fresh thyme(can use dry but just 1 tsp); 3/4 cup red wine; 4 tbsp tomato paste; 1/4 tsp cayenne pepper

Prep 15m

Cook 2h 15m

Total 2h 30m

About This Recipe

This hearty chunky beef stew is a comfort food classic, featuring tender pieces of chuck beef simmered with fresh vegetables and aromatic herbs. The rich, flavorful broth is thickened with flour, making each spoonful a warm and satisfying experience, perfect for cozy evenings or family gatherings. Enjoy the wholesome goodness!

(1)

Ingredients

Shop

Shop on Instacart

Scale

Convert

Select All

1 lb chuck beef

3 tbsp all purpose flour

1 medium onion

3 celery stalks

2 carrots

1 russet potato

7 tsp beef boullion powder

1/2 tsp black pepper

1.5 tsp salt

2 bay leaves

2 tsp chopped rosemary(can use dry but just 1 tsp)

2 tsp chopped fresh thyme(can use dry but just 1 tsp)

3/4 cup red wine

4 tbsp tomato paste

1/4 tsp cayenne pepper

Steps

Prepare The Beef And Vegetables

Cut the chuck beef into bite-sized cubes and toss with the flour until evenly coated. Dice the onion, slice the celery, and cut the carrots into chunks. Peel and dice the potato.

Brown The Beef

Heat a bit of oil in a large pot or Dutch oven over medium-high heat. Brown the floured beef cubes on all sides in batches, if necessary, to avoid overcrowding. Remove the browned beef and set aside.

Sauté Vegetables And Deglaze

Add the diced onion, sliced celery, and chunked carrots to the same pot. Sauté until softened and fragrant, about 5 minutes. Stir in the tomato paste and cook for another minute, then deglaze the pot with the red wine, scraping up any browned bits from the bottom.

Combine And Simmer

Return the beef to the pot. Add 7 tsp beef bouillon powder, 1/2 tsp black pepper, 1.5 tsp salt, 2 bay leaves, 2 tsp chopped rosemary, and 2 tsp chopped fresh thyme. Stir everything together. Pour in enough water to just cover the beef and vegetables (about 3–4 cups). Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 1.5 hours, or until the beef is tender.

Add Potatoes And Finish Cooking

Add the diced potato to the pot. Continue to simmer, covered, for another 45 minutes, or until the potatoes are cooked through and the stew has thickened.