One-Pot Easter Beef Stew

fter the long winter months, there’s nothing quite like the promise of spring and the joyous celebration of Easter. This year, our Easter Sunday table was graced with a dish that has quickly become a family favorite: a One-Pot Easter Beef Stew. Honestly, from the moment the rich aroma started to fill the kitchen, I knew we were onto something special. The beauty of this recipe isn’t just in its incredible depth of flavor – the tender beef, the vibrant spring vegetables, all simmered to perfection in a savory broth – but also in its simplicity. One pot, minimal fuss, and maximum flavor – it was the perfect centerpiece for our Easter gathering, leaving us all feeling warm, satisfied, and with more time to enjoy each other’s company rather than being stuck in the kitchen. Even the kids, usually picky eaters, devoured their bowls, asking for seconds (and even thirds!). If you’re looking for a dish that embodies the comfort and celebratory spirit of Easter, look no further. This One-Pot Easter Beef Stew is a guaranteed crowd-pleaser that will become a cherished tradition in your own home.

Ingredients

• 2 lbs Beef Chuck, cut into 1.5-inch cubes: Choose a well-marbled beef chuck for the most tender and flavorful stew. Cubing it ensures even cooking and perfect bite-sized pieces.
• 2 tbsp Olive Oil: Used for browning the beef and sautéing vegetables, olive oil adds a subtle fruity flavor and healthy fats.
• 1 large Yellow Onion, chopped: The aromatic base of the stew, yellow onions provide a foundational sweetness and savory depth.
• 2 Carrots, peeled and sliced into ½-inch rounds: Carrots add sweetness, color, and a touch of earthiness to the stew, complementing the beef beautifully.
• 2 Celery stalks, chopped: Celery contributes a subtle herbaceous note and adds to the aromatic complexity of the stew base.
• 4 cloves Garlic, minced: Garlic provides a pungent and savory flavor that enhances the overall taste profile of the stew.
• 1 lb Baby Potatoes, quartered: Baby potatoes hold their shape well during long cooking and add heartiness and creamy texture to the stew. Quartering ensures they cook evenly.
• 1 lb Asparagus, trimmed and cut into 2-inch pieces: A quintessential spring vegetable, asparagus adds a fresh, slightly bitter, and vibrant green element to the Easter stew. Added later in the cooking process to retain its texture.
• 1 cup Frozen Peas: For a pop of sweetness and vibrant green color, frozen peas are a convenient addition, added towards the end of cooking for freshness.
• 8 cups Beef Broth: The liquid base of the stew, beef broth intensifies the beef flavor and creates a rich and savory cooking medium. Opt for low-sodium broth to control salt levels.
• 1 cup Dry Red Wine (such as Cabernet Sauvignon or Merlot): Red wine adds depth and complexity to the stew, enhancing the savory notes and creating a richer, more nuanced flavor profile. Optional but highly recommended.
• 2 tbsp Tomato Paste: Tomato paste adds a concentrated umami flavor and richness to the broth, deepening the savory notes and contributing to the stew’s color.
• 1 tbsp Dried Thyme: Thyme provides an earthy and slightly minty flavor that complements beef beautifully and adds a classic stew aroma.
• 1 tsp Dried Rosemary: Rosemary offers a piney and fragrant aroma that pairs wonderfully with beef and adds a distinct layer of flavor to the stew.
• 1 Bay Leaf: Bay leaf infuses a subtle, slightly peppery, and aromatic flavor into the stew during simmering, adding depth and complexity. Remember to remove it before serving.
• Salt and Black Pepper to taste: Essential seasonings to enhance all the flavors of the stew. Season generously at different stages of cooking for optimal taste.
• Fresh Parsley, chopped (for garnish): Fresh parsley provides a bright, herbaceous garnish that adds freshness and visual appeal to the finished stew.

Instructions

1. Sear the Beef: In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Season the beef cubes generously with salt and black pepper. Working in batches, sear the beef on all sides until nicely browned. This step is crucial for developing deep, rich flavor in the stew. Remove the browned beef from the pot and set aside.
2. Sauté Aromatics: Reduce the heat to medium. Add the chopped onion and celery to the pot and sauté for about 5-7 minutes, or until softened and translucent. Stir occasionally to prevent sticking.
3. Add Carrots and Garlic: Add the sliced carrots to the pot and cook for another 3-5 minutes, stirring occasionally, until slightly softened. Add the minced garlic and cook for 1 minute more, until fragrant. Be careful not to burn the garlic.
4. Deglaze the Pot (Optional but Recommended): If using red wine, pour it into the pot, scraping up any browned bits from the bottom of the pot with a wooden spoon. This process, called deglazing, adds extra flavor to the stew. Let the wine simmer for a minute or two to reduce slightly.
5. Add Remaining Ingredients (Except Asparagus and Peas): Stir in the tomato paste, dried thyme, and dried rosemary. Cook for 1 minute, stirring constantly, to toast the spices and enhance their flavor. Add the beef broth, bay leaf, and browned beef back to the pot. Bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer gently for 2-2.5 hours, or until the beef is fork-tender.
6. Add Potatoes: After the beef has been simmering for about 2 hours, add the quartered baby potatoes to the pot. Continue to simmer, covered, for another 30-40 minutes, or until the potatoes are tender.
7. Add Asparagus and Peas: In the last 10-15 minutes of cooking, add the asparagus pieces and frozen peas to the stew. Stir gently to combine and cook until the asparagus is tender-crisp and the peas are heated through. Avoid overcooking the asparagus to maintain its vibrant green color and texture.
8. Season and Serve: Remove the bay leaf from the stew. Taste and adjust seasoning with salt and black pepper as needed. Ladle the One-Pot Easter Beef Stew into bowls, garnish with fresh chopped parsley, and serve hot.

Nutrition Facts (per serving, approximate)

• Serving Size: Approximately 1.5 – 2 cups of stew
• Calories: Approximately 450-550 calories per serving. Beef stew is a hearty and satisfying meal, providing a good source of energy.
• Protein: Approximately 35-45 grams of protein per serving. Beef is an excellent source of high-quality protein, essential for muscle building and repair.

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Preparation Time

• Prep Time: 30-40 minutes (includes chopping vegetables and cubing beef). While there is some initial prep work, the hands-on time is relatively short for the rewarding flavor payoff.
• Cook Time: 2.5 – 3 hours (mostly simmering time, minimal active cooking). The majority of the cooking time is hands-off simmering, allowing the flavors to meld and deepen beautifully.

How to Serve

• Classic Bowl: Serve the One-Pot Easter Beef Stew in large, comforting bowls as a complete and satisfying meal. Garnish with fresh parsley for a touch of freshness.
• With Crusty Bread: Accompany the stew with slices of crusty bread, sourdough, or baguette for dipping into the rich broth and soaking up all the delicious flavors.
• Over Mashed Potatoes or Polenta: For an even heartier meal, serve the stew over a bed of creamy mashed potatoes or polenta. The smooth texture complements the chunky stew perfectly.
• Alongside a Fresh Salad: Balance the richness of the stew with a light and refreshing side salad. A simple green salad with a vinaigrette dressing works wonderfully.
• With a Dollop of Sour Cream or Greek Yogurt: Add a dollop of sour cream or Greek yogurt on top of each serving for a creamy tang and coolness that contrasts nicely with the warm stew.
• Garnished with Fresh Herbs: Besides parsley, consider garnishing with other fresh herbs like thyme sprigs, rosemary sprigs, or chives for added aroma and visual appeal.
• Pair with a Glass of Red Wine: If you used red wine in the stew, consider serving it with a glass of the same wine (Cabernet Sauvignon or Merlot) to enhance the flavors.
• Make it a Stew and Biscuit Meal: Top the stew with homemade or store-bought biscuits during the last 20 minutes of baking for a comforting and satisfying stew and biscuit dinner.

Additional Tips for the Best Easter Beef Stew

1. Choose the Right Cut of Beef: Beef chuck is the ideal cut for stew because it has good marbling and becomes incredibly tender when slow-cooked. Avoid leaner cuts, as they can become dry and tough in a stew.
2. Don’t Skip the Searing: Searing the beef is a crucial step for flavor development. It creates a rich, browned crust that adds depth and complexity to the stew. Make sure to sear in batches to avoid overcrowding the pot, which can steam the beef instead of searing it.
3. Use Quality Broth: Beef broth is the base of your stew, so using a good quality broth will make a significant difference in the final flavor. Homemade broth is best, but a good quality store-bought low-sodium broth is a great alternative.
4. Don’t Rush the Simmering Time: Slow simmering is key to tenderizing the beef and allowing the flavors to meld together. Resist the urge to rush the cooking process. Low and slow is the way to go for the best beef stew.
5. Adjust Vegetables to Your Liking: Feel free to customize the vegetables in your stew based on your preferences and what’s in season. Other great additions include parsnips, turnips, or mushrooms. Just remember to adjust cooking times accordingly.
6. Thicken the Stew if Desired: If you prefer a thicker stew, you can thicken it at the end of cooking. One method is to whisk together 1-2 tablespoons of cornstarch or all-purpose flour with a few tablespoons of cold water to create a slurry. Gradually whisk the slurry into the simmering stew and cook for a few minutes until thickened. Alternatively, you can mash some of the cooked potatoes against the side of the pot to naturally thicken the stew.
7. Make it Ahead of Time: Beef stew is a fantastic make-ahead dish. In fact, it often tastes even better the next day after the flavors have had time to deepen and meld together in the refrigerator. Store the stew in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
8. Freeze for Later: Beef stew freezes exceptionally well. Allow the stew to cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions (FAQ)

Q1: Can I make this stew in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Sear the beef and sauté the onions, carrots, and celery in a skillet on the stovetop as instructed. Then, transfer everything to your slow cooker, including the remaining ingredients (except asparagus and peas). Cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is tender. Add the potatoes, asparagus, and peas in the last hour of cooking.

Q2: I don’t have red wine, can I still make the stew?
A: Absolutely! Red wine adds depth, but the stew will still be delicious without it. You can substitute with more beef broth or a splash of balsamic vinegar for a touch of acidity and complexity.

Q3: Can I use different vegetables?
A: Yes, feel free to customize the vegetables. Root vegetables like parsnips, turnips, and sweet potatoes work well. Mushrooms, particularly cremini or shiitake, also add a lovely earthy flavor. Adjust cooking times based on the density of the vegetables.

Q4: How do I make this stew gluten-free?
A: This stew is naturally gluten-free as long as you ensure your beef broth and tomato paste are gluten-free. If you are using a thickening agent, use cornstarch or a gluten-free flour blend instead of regular flour.

Q5: Can I make this stew vegetarian or vegan?
A: To make a vegetarian stew, you can substitute the beef with hearty mushrooms like portobello or a combination of root vegetables. For a vegan version, use vegetable broth instead of beef broth and ensure all other ingredients are vegan-friendly. You can also add lentils or beans for protein.

Q6: How long can I store leftover beef stew?
A: Leftover beef stew can be stored in an airtight container in the refrigerator for 3-4 days. Ensure it is cooled completely before refrigerating. For longer storage, freeze for up to 2-3 months.

Q7: What’s the best way to reheat beef stew?
A: The best way to reheat beef stew is gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also reheat it in the microwave in intervals, stirring in between, until hot. If the stew has thickened too much upon reheating, you can add a little beef broth or water to thin it out.

Q8: Can I add herbs other than thyme and rosemary?
A: Yes, you can definitely experiment with other herbs. Bay leaf, as included in the recipe, is a classic stew addition. Other herbs that pair well with beef stew include oregano, marjoram, and parsley. You can also add a sprig of fresh thyme or rosemary during the simmering process for a more pronounced herb flavor.

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