Curl up with a bowl of my hearty Sunday Beef Stew, the perfect comfort food to warm you up on a cold winter's day. This one-pot meal is packed with rich flavor as well as protein, fiber, iron, Vitamin B12 and zinc.
Chase away the winter blues with this comforting stick-to-your-ribs dish. My Sunday Beef Stew is the perfect antidote to the blustery cold days of winter.
This hearty beef stew perfect for those lazy Sunday afternoons when you just don’t feel like leaving the house.
Once all of the ingredients are seared in the pot, simply throw it in the oven. In a few hours, you’ll have a delicious and healthy meal that the whole family will love.
How to Make Sunday Beef Stew
Beef chuck is a lean cut of beef that gets meltingly tender when cooked low and slow in the oven for a few hours. The key is to sear it first in a very hot pot.
This helps gives the beef a nice caramelized crust and builds flavor in the dish. No bland, rubbery beef in this stew!
Once the beef is seared, remove it from the pot and sauté the onions, garlic and mushrooms until softened.
Then stir in tomato paste, the beef (along with its juices) and a little flour to thicken the sauce. Finally, add beef stock and herbs like thyme and bay leaf.
To infuse the stew with rich flavor, I also like to add some red wine. Bonus- if you have any leftover, you can enjoy a glass of it with your stew!
Once all of your ingredients are in the pot, transfer it to the oven and let it simmer away. After an hour, add your carrots and pearl onions and cook for another hour. As it cooks, it will make your house smell divine!
What To Serve With Beef Stew
Looking for more tasty soups and stews? Check out my collection of the best Fall Soup Recipes to get more ideas.
More Tasty Soups & Stews
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Sunday Beef Stew
- 2 ½ pounds boneless beef chuck, trimmed of fat and cut into 1 ½ inch pieces
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons olive oil, divided use
- 1 large yellow onion, chopped
- 4 cloves garlic, chopped
- 1 pound cremini mushrooms, large ones halved or quartered
- 2 tablespoons tomato paste
- 2 tablespoons flour
- ½ cup red wine
- 2 ½ cups reduced sodium beef stock
- 3 sprigs thyme
- 1 bay leaf
- 12 ounces baby rainbow carrots or 3 cups sliced carrots
- 2 cups frozen peeled pearl onions
- ¼ cup chopped parsley for garnish
- Preheat oven to 325°F.
- Season the beef with salt and pepper. Heat 1 tablespoon oil in a Dutch oven or large pot over medium-high heat. Add half of the beef to the hot oil and sear it on both sides until browned, 5-6 minutes. Transfer the meat to a plate. Repeat with the remaining oil and beef.
- Add the onion, garlic and mushrooms to the pot and cook a few minutes until softened. Stir in the tomato paste. Add the beef and its juices back to the pot along with the flour. Stir to combine well. Add the wine, scraping up any brown bits from the bottom of the pot. Add the beef stock, thyme and bay leaf. Bring the mixture to a simmer and cover the pot. Transfer the pot to the oven.
- Bake for 2 hours until the beef is just tender. Remove the pot from the oven and stir in the carrots and onions. Cover and return the pot to the oven for another hour until the vegetables are cooked through. Adjust seasoning with salt and pepper to taste. Garnish with parsley before serving.