Winter Warm Up Beef Simmer
Warm up chilly nights with the comforting embrace of Winter Warm Up Beef Simmer, a hearty, slow-cooked stew that’s brimming with rich flavors and wholesome ingredients. Tender chunks of beef chuck roast are seared to perfection and combined with a medley of fresh vegetables like carrots, celery, and potatoes, all simmered in a savory beef broth enriched with aromatic herbs like thyme and rosemary. A final touch of green peas and a sprinkling of fresh parsley add vibrant color and freshness to every bowl. Perfect for feeding a hungry crowd, this one-pot wonder takes just 20 minutes of prep and then lets the magic happen over three hours of leisurely cooking, making your kitchen smell like pure comfort. Serve this soul-warming beef stew with crusty bread or creamy mashed potatoes for the ultimate winter meal that’s as satisfying as it is delicious. Keywords: beef stew, slow-cooked, winter recipes, one-pot meal, hearty dinner ideas.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 potatoes, peeled and diced
- 4 cups beef broth
- 1 14-ounce can canned diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 cup frozen green peas
- 2 tablespoons fresh parsley, chopped
Instructions
Cut the beef chuck roast into 1.5-inch chunks. Season the pieces with 1 teaspoon salt and 1 teaspoon black pepper.
Dredge the beef pieces in all-purpose flour, coating them lightly.
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat.
Sear the beef in batches, making sure not to overcrowd the pan. Cook each side until browned, about 2-3 minutes per side. Remove browned beef and set aside.
In the same pot, add the diced onion and cook until translucent, about 5 minutes.
Add the minced garlic and cook for 1 minute, stirring frequently to avoid burning.
Toss in the sliced carrots, celery, and diced potatoes. Stir and cook for 3 minutes.
Return the beef to the pot and pour in the beef broth and canned diced tomatoes (including juices). Stir to combine.
Add dried thyme, dried rosemary, and a bay leaf. Bring the mixture to a gentle boil.
Once boiling, reduce the heat to low. Cover the pot and simmer for 2.5 to 3 hours, stirring occasionally until the beef is tender and the vegetables are cooked through.
About 15 minutes before the stew finishes cooking, stir in the frozen green peas.
Remove the bay leaf and adjust seasoning with additional salt and pepper, if needed.
Garnish with freshly chopped parsley before serving. Serve hot with crusty bread or over mashed potatoes.
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1161 mg | 50% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 7.4 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1251 mg | 27% | |
*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.
