Winter Warmer Hearty Stew (Printable)

Comforting stew with tender beef, root vegetables, and aromatic herbs for cold evenings.

# What You'll Need:

→ Meats

01 - 2.6 lbs stewing beef, cut into 1-inch cubes

→ Vegetables

02 - 2 tbsp olive oil
03 - 2 large onions, diced
04 - 3 cloves garlic, minced
05 - 4 carrots, peeled and sliced
06 - 3 parsnips, peeled and sliced
07 - 3 medium potatoes, peeled and cubed
08 - 2 celery stalks, sliced
09 - 7 oz button mushrooms, halved

→ Liquids

10 - 5 cups beef stock
11 - 14 oz canned diced tomatoes
12 - 1/2 cup red wine (optional)

→ Spices & Herbs

13 - 2 tbsp tomato paste
14 - 2 tsp fresh thyme leaves or 1 tsp dried thyme
15 - 2 bay leaves
16 - 1 tsp dried rosemary
17 - Salt and freshly ground black pepper, to taste

→ Thickeners

18 - 2 tbsp cornstarch mixed with 2 tbsp water (optional)

# How-to Steps:

01 - Heat olive oil in a large heavy-bottomed pot over medium-high heat. Brown the beef cubes in batches, removing them to a plate as they brown.
02 - Add diced onions to the pot and cook for 3 to 4 minutes until softened. Stir in minced garlic and cook for 1 minute.
03 - Add carrots, parsnips, potatoes, celery, and mushrooms to the pot. Cook for 5 minutes, stirring occasionally.
04 - Stir in tomato paste and cook for 1 minute. Return the browned beef to the pot.
05 - Pour in beef stock, diced tomatoes, and red wine if using. Add thyme, bay leaves, rosemary, salt, and pepper.
06 - Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours until beef and vegetables are tender.
07 - If desired, stir in cornstarch slurry and simmer uncovered for 5 to 10 minutes until thickened.
08 - Remove bay leaves, adjust seasoning to taste, and serve hot. Garnish with chopped fresh parsley if preferred.

# Expert Pointers:

01 -
  • It fills your kitchen with a warmth that no heating system ever could—the kind of aroma that greets you at the door and makes everyone ask what's for dinner before they even arrive
  • This stew gets better as it sits, so it's perfect for making ahead and honestly tastes even more incredible the next day
  • It's naturally satisfying enough to be a complete meal on its own, yet humble enough to pair with crusty bread or mashed potatoes for something more indulgent
02 -
  • Don't skip the browning step—I made this mistake once thinking I was saving time, and the stew tasted flat and one-dimensional. Browning the beef creates flavor compounds that make the difference between a good stew and one people remember
  • The beef needs to be genuinely tender, and that only happens with time. If you rush it with high heat or shorten the cooking time, you'll end up with tough, chewy meat. Low and slow is the only way
  • Taste as you go but season primarily at the end when all the flavors have concentrated. Adding all your salt at the beginning often leads to an over-salted stew by the time it's done cooking
03 -
  • Cut all your vegetables to roughly the same size so they cook evenly. If some chunks are twice as big as others, you'll end up with some barely done vegetables alongside others that are falling apart
  • For a vegetarian version, replace the beef with hearty mushrooms—cremini, portobello, and button varieties—and use vegetable stock instead of beef stock. The cooking time can be shorter since mushrooms don't need hours to become tender
  • If you make this regularly, it's worth investing in a good heavy-bottomed pot or Dutch oven. The even heat distribution means fewer burnt spots and more consistent cooking

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