Winter Beef Stew
Cozy up on chilly evenings with this hearty Winter Beef Stew, a comforting one-pot meal that's brimming with robust flavor and wholesome ingredients. Tender chunks of beef chuck are seared to golden perfection, then simmered low and slow in a rich red wine and beef broth base alongside earthy vegetables like carrots, celery, and potatoes. Aromatic herbs like rosemary, thyme, and bay leaves infuse every spoonful with warming, savory notes, while a touch of tomato paste adds depth. Finished with a handful of sweet peas and a sprinkle of fresh parsley, this soul-soothing stew is perfect for gathering around the table. Whether you're looking for a satisfying cold-weather dinner or a make-ahead meal for the week, this beef stew will quickly become a family favorite.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 0.25 cup all-purpose flour
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 large carrots, peeled and cut into chunks
- 2 stalks celery stalks, chopped
- 3 medium russet potatoes, peeled and cubed
- 2 tablespoons tomato paste
- 1 cup red wine
- 4 cups beef broth
- 2 leaves bay leaves
- 2 sprigs rosemary, fresh sprigs
- 2 sprigs thyme, fresh sprigs
- 1 cup frozen peas
- 0.25 cup parsley, chopped for garnish
Instructions
Season the beef cubes with 1 teaspoon of salt and 1 teaspoon of black pepper. Toss with the flour to coat evenly.
In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove browned beef and set aside.
Reduce heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Sauté the diced onion until translucent, about 5 minutes. Stir in the garlic and cook for 1 minute until fragrant.
Add the carrots, celery, and potatoes to the pot. Stir well to combine, cooking for 3-4 minutes.
Push the vegetables to one side and add the tomato paste to the pot. Cook for 1-2 minutes to caramelize the tomato paste slightly.
Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom. Let the wine simmer for 3-5 minutes until reduced by half.
Return the browned beef and its juices to the pot. Pour in the beef broth and add the bay leaves, rosemary, and thyme.
Bring the mixture to a gentle boil, then lower the heat to a simmer. Cover and cook for 90 minutes, stirring occasionally, until the beef is tender and the flavors are well developed.
Remove the bay leaves, rosemary, and thyme sprigs. Stir in the frozen peas and cook for another 5-7 minutes until heated through.
Taste and adjust seasoning with remaining 0.5 teaspoon of salt if needed. Ladle the stew into bowls, garnish with chopped parsley, and serve warm.
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1239 mg | 54% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 7.2 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1396 mg | 30% | |
*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.
