Winter Stew with Lean Beef Beans and Veggies
Warm up your winter evenings with our hearty Winter Stew with Lean Beef, Beans, and Veggies—a comforting one-pot dish brimming with flavor and nutrition. Tender chunks of lean beef are seared to perfection, then simmered with a medley of vibrant root vegetables like carrots, parsnips, and potatoes, alongside protein-rich navy beans and aromatic herbs. A savory base of beef broth, tomato paste, and diced tomatoes ties everything together, creating a rich, soul-soothing meal that’s perfect for cozy family dinners or meal prep. Ready in just over two hours, this wholesome winter stew is the ultimate cold-weather comfort food—serve it steaming hot, garnished with fresh parsley, and pair it with crusty bread for a rustic, satisfying experience.
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Recipe Information
Ingredients
- 1.5 pounds lean beef stew meat
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 large carrots, sliced
- 2 stalks celery stalks, sliced
- 2 medium parsnips, peeled and diced
- 3 medium potatoes, peeled and diced
- 1 14-ounce can canned diced tomatoes
- 1 15-ounce can canned navy beans, drained and rinsed
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
Pat the lean beef stew meat dry with paper towels and season lightly with salt and black pepper. Add the beef to the pot in batches, searing on all sides until browned. Remove the beef and set aside.
In the same pot, add the diced onion and cook for 4-5 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
Add the sliced carrots, celery, and parsnips to the pot. Cook for 5 minutes, stirring occasionally to allow the vegetables to start softening.
Stir in the tomato paste, dried thyme, and dried rosemary, coating the vegetables evenly.
Return the seared beef to the pot, along with the diced potatoes, canned diced tomatoes (with their juices), and drained navy beans.
Pour in the beef broth and add the bay leaf. Stir well to combine all the ingredients.
Bring the stew to a simmer, then reduce the heat to low. Cover the pot with a lid and let it cook gently for about 1.5 to 2 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
Towards the last 10 minutes of cooking, taste the stew and adjust the seasoning with additional salt and pepper if needed. Remove and discard the bay leaf.
Serve the stew hot in bowls, garnished with chopped fresh parsley if desired. Pair with crusty bread for a complete winter meal.
Nutrition Facts
Calories |
2750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.3 g | 103% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 484 mg | 161% | |
| Sodium | 7710 mg | 335% | |
| Total Carbohydrate | 292.2 g | 106% | |
| Dietary Fiber | 65.5 g | 234% | |
| Total Sugars | 58.9 g | ||
| Protein | 230.7 g | 461% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 827 mg | 64% | |
| Iron | 37.2 mg | 207% | |
| Potassium | 10170 mg | 216% | |
*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.
