Hearty Winter Stew
Warm up on chilly days with our Hearty Winter Stew, a comforting one-pot meal brimming with bold flavors and nourishing ingredients. This rich and rustic stew features tender chunks of seared beef, hearty root vegetables like carrots, parsnips, and potatoes, and a savory broth enhanced with red wine and fragrant herbs. Simmered to perfection with a medley of garlic, onion, and celery, this dish becomes irresistibly thick and satisfying, thanks to a simple flour slurry. Finished with a pop of sweet peas and a sprinkle of fresh parsley, it's the ultimate cold-weather classic. Whether served alongside crusty bread or enjoyed on its own, this slow-cooked winter stew is sure to warm your soul and delight your taste buds. Perfect for a cozy family dinner or meal prep, it’s a must-try recipe for the season.
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Recipe Information
Ingredients
- 2 lb beef chuck, cut into 1-inch cubes
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 3 carrots, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks
- 2 russet potatoes, peeled and cubed
- 2 celery stalks, sliced
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 bay leaves
- 3 fresh thyme sprigs
- 1 cup frozen peas
- 2 tbsp all-purpose flour
- 2 tbsp water
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Season the beef cubes with salt and black pepper evenly on all sides.
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Sear the beef cubes in batches until browned on all sides, about 4-5 minutes per batch. Remove the beef and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the carrots, parsnips, potatoes, and celery to the pot. Cook, stirring occasionally, for 5 minutes to lightly brown the vegetables.
Stir in the tomato paste and cook for 2 minutes to enhance its flavor.
Deglaze the pot by pouring in the red wine (if using). Scrape up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes to reduce slightly.
Return the seared beef to the pot, and pour in the beef broth. Add the bay leaves and thyme sprigs. Bring the stew to a gentle boil, then reduce the heat to low. Cover and simmer for 1.5 hours, stirring occasionally, until the beef is tender.
In a small bowl, whisk the flour and water together to make a slurry. Stir this mixture into the stew to thicken the broth. Let the stew simmer, uncovered, for an additional 10 minutes.
Add the frozen peas and cook for another 5 minutes, until heated through.
Remove the bay leaves and thyme sprigs. Taste the stew and adjust seasoning with additional salt and pepper if needed.
Serve the stew hot, garnished with freshly chopped parsley. Enjoy!
Nutrition Facts
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1070 mg | 47% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 8.0 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1245 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
