Go Back
–+ servings
Ultra close-up macro of cozy old-fashioned beef and vegetable stew in cast iron Dutch oven with fork-tender beef chuck, sweet carrots, and rich mahogany gravy

Cozy Old-Fashioned Beef and Vegetable Stew

Fork-tender halal beef chuck cubes simmered low and slow in a rich, herb-infused mahogany bone broth with buttery Yukon Gold potatoes, sweet carrots, and aromatic veggies. A nourishing one-pot autumn dinner!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 bowls
Course: Dinner, Main Course, Soup & Stew
Cuisine: American, Cozy Comfort Food
Calories: 420
Ingredients Method Nutrition

Ingredients
  

Seared Beef & Seasoning
  • 2 lbs halal beef chuck roast trimmed of excess fat and cut into 1-inch bite-sized cubes
  • 2 tablespoon extra virgin olive oil divided
  • 1 ½ teaspoon fine sea salt divided
  • 1 teaspoon freshly cracked black pepper
  • 2 tablespoon all-purpose flour for dusting beef to build rich gravy
Mirepoix & Aromatic Base
  • 1 large yellow onion finely diced
  • 3 stalks celery sliced ½-inch thick
  • 3 large carrots peeled and cut into ½-inch coins
  • 5 cloves fresh garlic finely minced
  • 2 tablespoon tomato paste double-concentrated for rich umami base
Broth, Potatoes & Herbs
  • 6 cups low-sodium beef bone broth rich collagen-rich broth
  • 2 medium Yukon Gold potatoes scrubbed and cut into ¾-inch cubes
  • 1 tablespoon Worcestershire sauce or aged balsamic vinegar for rich tang
  • 4 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 whole dried bay leaves
  • ¼ cup fresh flat-leaf parsley chopped for garnish

Method
 

Sear Beef & Sauté Aromatics
  1. Sear Beef Chunks: Pat cubed beef thoroughly dry with paper towels. Season with 1 teaspoon salt and ½ teaspoon black pepper, then lightly toss with flour. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add beef in a single layer and sear deeply on all sides for 6 to 8 minutes until browned. Transfer to a plate.
  2. Sauté Aromatics: Lower heat to medium. Add diced onion, celery, and carrots. Sauté for 5 minutes until starting to soften. Stir in minced garlic and tomato paste; cook for 1 to 2 minutes until fragrant and deeply caramelized.
Deglaze & Simmer Low and Slow
  1. Deglaze Fond: Pour ½ cup beef broth into the pot. Scrape up all caramelized browned bits (fond) from the bottom with a wooden spoon.
  2. Simmer Beef: Return browned beef and resting juices to the pot. Pour in remaining beef bone broth, Worcestershire sauce, thyme sprigs, rosemary, bay leaves, and remaining salt. Bring to a gentle boil, cover tightly, reduce heat to low, and simmer for 45 minutes.
  3. Add Potatoes & Finish: Uncover and add diced Yukon Gold potatoes. Stir, cover again, and simmer for an additional 25 to 30 minutes until beef is fork-tender and potatoes are melt-in-your-mouth soft. Discard herb sprigs and bay leaves. Garnish with fresh parsley and serve hot!

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 32gProtein: 38gFat: 14gSaturated Fat: 4.5gCholesterol: 85mgSodium: 520mgPotassium: 940mgFiber: 6gSugar: 4gVitamin A: 5800IUVitamin C: 18mgCalcium: 65mgIron: 4.2mg

Tried this recipe?

Let us know how it was!