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beef stew

beef stew

This rich and hearty beef stew combines tender chunks of slow-cooked beef with root vegetables, artichokes, and aromatic herbs. Finished with a fresh touch of orange zest, parsley, and garlic, it’s the perfect make-ahead dish for a cozy gathering or family dinner.
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Prep Time 30 minutes
Cook Time 4 hours
Servings: 8
Course: Main Course
Cuisine: American, Israli
Calories: 675
Ingredients Method Nutrition

Ingredients
  

For the stew
  • 1.5 kg Chuck roast cut into large cubes, with a bit of fat, at room temperature
  • ¼ cup olive oil
  • 1 large celery root cut into large cubes
  • 1 large parsley root cut into large cubes
  • 3 sprigs thyme fresh
  • 2 heads garlic halved
  • 1 large onion cut into large cubes
  • 5 Artichokes cleaned and peeledת fresh or frozen
  • 4 potatoes peeled and cut into large cubes
  • 4 carrots peeled and cut into thick slices
  • ½ liter water
  • ½ liter red wine
  • 1 tablespoon sweet paprika
  • 1 teaspoon ground cumin
  • Salt
  • ground black pepper
For serving
  • ½ cup parsley fresh, finley chope
  • orange Zest only
  • 1 clove garlic

Method
 

  1. Heat a large heavy pot or Dutch oven and add the olive oil.
  2. Brown the beef in batches, in a single layer, about 2 minutes per side until nicely seared. Cover the pot while searing to reduce smoke. Season each batch with salt and black pepper as you go. Set the seared beef aside.
  3. In the same pot, add the celery root, parsley root, halved garlic heads, onion, and thyme. Sauté while stirring until the vegetables are golden and begin to soften.
  4. Return the beef to the pot. Add the paprika and cumin and stir to coat.
  5. Pour in the water and red wine, and bring to a boil.
  6. Taste the broth and adjust seasoning if needed.
  7. Lower the heat to medium-low, cover, and simmer for 3 hours.
  8. After 3 hours, add the potatoes, carrots, and artichokes. The vegetables don’t need to be fully submerged in liquid.
  9. Continue cooking for another hour, until the vegetables are tender.
  10. Finely chop the parsley. Using a microplane or fine grater, zest the orange and grate the garlic clove. Sprinkle over the stew just before serving for a fresh, aromatic finish.

Nutrition

Calories: 675kcalCarbohydrates: 52gProtein: 44gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 129mgSodium: 428mgPotassium: 2137mgFiber: 11gSugar: 7gVitamin A: 5902IUVitamin C: 54mgCalcium: 195mgIron: 8mg

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