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Navajo Stew

Navajo Stew (5 PTS recipe image
This Navajo Stew is a robust and satisfying dish that brings a warm, home-style flavor to your table. Featuring tender chunks of beef slow-cooked with aromatic garlic, celery, and onions, the stew develops a rich, savory depth enhanced by a splash of red wine and thyme. The addition of potatoes, carrots, and baby onions provides a hearty texture, while frozen peas add a fresh pop of color and sweetness. Thickened with a roux made from flour and onion liquid, the sauce coats every bite perfectly. Ideal for cold evenings or meal prep, this one-pot wonder is simple to make with pantry staples and delivers a comforting, protein-packed satisfaction that the whole family will love.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 1194.9
Description
This Navajo Stew is a robust and satisfying dish that brings a warm, home-style flavor to your table. Featuring tender chunks of beef slow-cooked with aromatic garlic, celery, and onions, the stew develops a rich, savory depth enhanced by a splash of red wine and thyme. The addition of potatoes, carrots, and baby onions provides a hearty texture, while frozen peas add a fresh pop of color and sweetness. Thickened with a roux made from flour and onion liquid, the sauce coats every bite perfectly. Ideal for cold evenings or meal prep, this one-pot wonder is simple to make with pantry staples and delivers a comforting, protein-packed satisfaction that the whole family will love.
Ingredients
  • 2 pounds Beef chunks
  • 2 tablespoons Cooking oil
  • 2 onions Sliced
  • 4 cloves Garlic
  • 1 cup Celery
  • 1/2 cup Tomatoes
  • 1 teaspoon Salt
  • 1/2 teaspoon Freshly ground pepper
  • 1/2 teaspoon Thyme
  • 1 cup Frozen peas
  • 12 small Carrots
  • 1 can Tiny onions -- (one pound)
  • 6 potatoes Peeled and quartered
  • 1 cup Red wine
  • 1/2 cup Flour
  • 1/2 teaspoon Kitchen Bouquet
Directions
  1. 1
    Heat the cooking oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
  2. 2
    Pat the beef chunks dry and brown them in the hot oil until sealed on all sides.
  3. 3
  4. 4
    Blend the tomatoes until smooth, then add them to the pot along with the thyme, salt, pepper, red wine, and 1 1/2 cups of water.
  5. 5
    Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2 hours.
  6. 6
    Add the quartered potatoes and small carrots to the pot.
  7. 7
    Cover and continue to simmer for another 45 minutes, or until the vegetables are tender.
  8. 8
    Drain the canned tiny onions, reserving the liquid in a separate bowl.
  9. 9
    Add the drained onions and frozen peas to the stew pot.
  10. 10
    In a small bowl, whisk the flour with 3/4 cup of the reserved onion liquid until smooth and lump-free.
  11. 11
    Stir the flour mixture and Kitchen Bouquet into the stew.
  12. 12
    Simmer uncovered for 5 minutes to allow the stew to thicken.
  13. 13
    Serve hot in large bowls.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1194.9kcal
% Daily Value *
Total Fat 43.2g67%
Saturated Fat 14.8g74%
Cholesterol 177.1mg60%
Sodium 5253.6mg219%
Total Carbohydrate 113.9g38%
Dietary Fiber 20.2g81%
Sugars 25.1g
Protein 74.7g150%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beef stew, navajo stew, comfort food, hearty soup, slow cooker, root vegetables, family dinner, meat and potatoes, winter recipe, one pot meal, beef chunks, carrots and peas, red wine stew, home cooking, protein rich, savory stew, easy dinner, meal prep, classic stew, warm soup
Read it online: https://www.chefs-mate.com/recipe/navajo-stew-5-pts/