Perfect Winter Beef Stew
Warm up chilly evenings with this perfect winter beef stew, a hearty, one-pot comfort classic brimming with robust flavors and wholesome ingredients. Tender chunks of seared beef chuck are slow-simmered alongside earthy russet potatoes, sweet carrots, celery, and a medley of aromatic herbs in a rich, savory broth enhanced by a splash of optional red wine. This cozy dish comes together with simple pantry staples like garlic, tomato paste, and frozen peas for a vibrant finish. Perfect for meal prep or family dinners, this crowd-pleasing recipe is best served piping hot with a sprinkle of fresh parsley and a side of crusty bread for dipping. With just 20 minutes of prep and a hands-off simmer, it's the ultimate comfort food for cold winter nights.
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Recipe Information
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 0.25 cup all-purpose flour
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 1 yellow onion, diced
- 3 carrots, peeled and sliced into 1/2-inch rounds
- 2 celery stalks, sliced
- 3 russet potatoes, peeled and cut into 1-inch chunks
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 4 cups low-sodium beef broth
- 1 cup dry red wine (optional, sub with beef broth)
- 1 bay leaf
- 3 fresh thyme sprigs
- 1 cup frozen peas
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
In a large mixing bowl, toss the beef cubes with flour, salt, and black pepper until evenly coated.
Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the beef cubes until browned on all sides, about 4-5 minutes per batch. Transfer the browned beef to a plate and set aside.
Add the remaining tablespoon of olive oil to the pot. Sauté the diced onion, carrots, and celery for 4-5 minutes, until softened.
Stir in the minced garlic and tomato paste, cooking for an additional 1-2 minutes until fragrant.
Pour in the red wine (if using), scraping the bottom of the pot to deglaze and release the browned bits, and let it simmer for 2-3 minutes to reduce slightly.
Return the seared beef to the pot along with the beef broth, bay leaf, and thyme sprigs. Bring the mixture to a boil, then reduce the heat to low and cover.
Simmer the stew for 1.5 hours, stirring occasionally, until the beef is tender.
Add the potatoes to the pot and continue to simmer for another 30 minutes, or until the potatoes are fork-tender.
Stir in the frozen peas and cook for 5 more minutes, just until heated through.
Remove the bay leaf and thyme sprigs from the pot. Taste and adjust seasonings as needed.
Ladle the stew into bowls and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
3590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.0 g | 274% | |
| Saturated Fat | 77.4 g | 387% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 3893 mg | 169% | |
| Total Carbohydrate | 189.5 g | 69% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 40.3 g | ||
| Protein | 199.6 g | 399% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 502 mg | 39% | |
| Iron | 34.9 mg | 194% | |
| Potassium | 7465 mg | 159% | |
*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.
