Savory Winter Beef Stew Recipe
Introduction
Winter is the perfect season for hearty, warming meals that bring comfort and joy. This Savory Winter Beef Stew is a rich and flavorful dish, packed with tender beef, a variety of vegetables, and a blend of aromatic herbs and spices. It’s an ideal meal for cold evenings, family gatherings, or any occasion where you want to enjoy a cozy, satisfying dish.
Servings: 6-8
Prep Time: 30 minutes
Cooking Time: 2 hours 30 minutes
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 4 carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 potatoes, peeled and cubed
- 1 cup frozen peas
- 1 cup frozen corn
- 2 tablespoons tomato paste
- 1 cup red wine (optional)
- 4 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons flour
- 2 tablespoons butter
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Preparing the Ingredients
- Cut the beef chuck into 1-inch cubes. Pat them dry with paper towels to ensure they brown properly.
- Dice the onion and mince the garlic. Peel and slice the carrots, and slice the celery stalks. Peel and cube the potatoes.
Step 2: Browning the Beef
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
- Add the beef cubes in batches, making sure not to overcrowd the pot. Brown the beef on all sides, about 5-7 minutes per batch. Remove the beef and set aside.
Step 3: Sautéing the Vegetables
- In the same pot, add the remaining tablespoon of olive oil.
- Add the diced onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
- Add the sliced carrots and celery. Cook for another 5 minutes, stirring occasionally.
Step 4: Building the Stew Base
- Stir in the tomato paste and cook for 2 minutes to caramelize it slightly.
- Pour in the red wine (if using) and deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce by half, about 5 minutes.
- Add the beef broth, bay leaves, dried thyme, dried rosemary, and smoked paprika. Stir to combine.
Step 5: Simmering the Stew
- Return the browned beef to the pot. Bring the stew to a boil, then reduce the heat to low and let it simmer, covered, for 1 hour.
- Add the cubed potatoes and continue to simmer for another 30 minutes, or until the potatoes are tender.
Step 6: Thickening the Stew
- In a small bowl, mix the flour and butter to form a paste (beurre manié).
- Stir the paste into the stew to thicken it. Cook for an additional 10 minutes, stirring occasionally.
Step 7: Adding the Final Touches
- Add the frozen peas and corn. Cook for another 5 minutes until the vegetables are heated through.
- Season the stew with salt and pepper to taste. Remove the bay leaves before serving.
Serving Suggestions
- Ladle the Savory Winter Beef Stew into bowls and garnish with freshly chopped parsley.
- Serve with crusty bread or over a bed of mashed potatoes for an extra comforting meal.
Tips for the Perfect Stew
- Choose the right cut of meat: Beef chuck is ideal for stews because it becomes tender and flavorful when cooked slowly.
- Don’t rush the browning process: Browning the beef adds depth of flavor to the stew.
- Adjust the consistency: If the stew is too thick, add a bit more beef broth. If it’s too thin, let it simmer uncovered to reduce.
Variations and Substitutions
- Vegetarian Option: Replace the beef with hearty vegetables like mushrooms, butternut squash, and chickpeas. Use vegetable broth instead of beef broth.
- Different Meats: Try using lamb or pork instead of beef for a different flavor profile.
- Spicy Kick: Add a chopped jalapeño or a teaspoon of red pepper flakes for a spicy version of the stew.
- Herb Variations: Experiment with different herbs like oregano, basil, or sage to change the flavor profile.
Nutritional Information (per serving)
- Calories: 450
- Protein: 30g
- Carbohydrates: 40g
- Fat: 18g
- Fiber: 6g
Storage and Reheating
- Refrigeration: Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
- Freezing: This stew freezes well. Place it in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat the stew on the stovetop over medium heat until warmed through. You may need to add a splash of broth or water to loosen it up.
Conclusion
This Savory Winter Beef Stew is more than just a meal; it’s a celebration of winter’s best flavors. With its tender beef, vibrant vegetables, and rich broth, it’s a dish that brings warmth and comfort to any table. Perfect for family gatherings or a quiet night in, this stew is sure to become a winter favorite.
Additional Tips for a Perfect Stew
- Layering Flavors: Each step in the cooking process adds layers of flavor. Take your time with each step to ensure the best results.
- Quality Ingredients: Using fresh, high-quality ingredients will make a noticeable difference in the final dish.
- Patience is Key: Stews are best when cooked slowly. Allowing the stew to simmer gently will result in tender meat and well-developed flavors.
Pairing Suggestions
- Wine Pairing: A robust red wine like Cabernet Sauvignon or Merlot pairs wonderfully with this hearty stew.
- Side Dishes: Serve with a simple green salad or roasted vegetables to round out the meal.
Cooking for a Crowd
- Scaling Up: This recipe can easily be doubled or tripled to feed a larger group. Just make sure you have a large enough pot!
- Potluck Favorite: This stew is a great option for potlucks or family gatherings. It can be made ahead of time and reheated, making it convenient for entertaining.
Final Thoughts
Creating a Savory Winter Beef Stew is a rewarding experience that brings comfort and joy to any winter meal. The process of slowly simmering the ingredients allows the flavors to meld together beautifully, resulting in a dish that is both satisfying and delicious. Whether you’re a seasoned cook or a beginner, this recipe is sure to become a staple in your winter cooking repertoire.
History and Cultural Significance
Beef stew has been a staple in many cultures for centuries, with each region adding its own unique twist. In France, it’s known as “Boeuf Bourguignon,” a rich stew made with red wine. In Ireland, “Irish Stew” often includes lamb and root vegetables. This Savory Winter Beef Stew draws inspiration from these traditional recipes while adding its own unique blend of spices and flavors, making it a modern classic.
Health Benefits of Beef Stew
Beef stew is not only delicious but also packed with nutrients. Beef is a great source of protein, iron, and B vitamins, which are essential for energy production and overall health. The vegetables in this stew provide fiber, vitamins, and minerals, making it a well-rounded meal. Additionally, the slow-cooking process helps to retain the nutrients in the ingredients, ensuring you get the most out of each bite.
Fun Facts About Beef Stew
- Beef stew dates back to ancient times: Stews have been made for thousands of years, with evidence of their existence in ancient civilizations.
- Stews are versatile: They can be made with a variety of meats, vegetables, and spices, making them adaptable to different tastes and dietary needs.
- One-pot wonder: Stews are often made in a single pot, making them convenient and easy to clean up.
Conclusion
This Savory Winter Beef Stew recipe is a wonderful way to celebrate the flavors of winter. With its rich, hearty texture and warming spices, it’s sure to become a favorite in your household. Whether you’re enjoying it as a family dinner, a meal with friends, or a cozy night in, this stew brings a touch of comfort to every bite. Happy cooking!
Also Try: Pioneer Woman Brunswick Stew
Or Try This One: Creamy Pumpkin with Sweet Potato
Savory Winter Beef Stew
Ingredients
- 2 lbs beef chuck cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 large onion diced
- 4 cloves garlic minced
- 4 carrots peeled and sliced
- 3 celery stalks sliced
- 4 potatoes peeled and cubed
- 1 cup frozen peas
- 1 cup frozen corn
- 2 tablespoons tomato paste
- 1 cup red wine optional
- 4 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons flour
- 2 tablespoons butter
- Fresh parsley chopped (for garnish)
Instructions
Step 1: Preparing the Ingredients
- Cut the beef chuck into 1-inch cubes. Pat them dry with paper towels to ensure they brown properly.
- Dice the onion and mince the garlic. Peel and slice the carrots, and slice the celery stalks. Peel and cube the potatoes.
Step 2: Browning the Beef
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
- Add the beef cubes in batches, making sure not to overcrowd the pot. Brown the beef on all sides, about 5-7 minutes per batch. Remove the beef and set aside.
Step 3: Sautéing the Vegetables
- In the same pot, add the remaining tablespoon of olive oil.
- Add the diced onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
- Add the sliced carrots and celery. Cook for another 5 minutes, stirring occasionally.
Step 4: Building the Stew Base
- Stir in the tomato paste and cook for 2 minutes to caramelize it slightly.
- Pour in the red wine (if using) and deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce by half, about 5 minutes.
- Add the beef broth, bay leaves, dried thyme, dried rosemary, and smoked paprika. Stir to combine.
Step 5: Simmering the Stew
- Return the browned beef to the pot. Bring the stew to a boil, then reduce the heat to low and let it simmer, covered, for 1 hour.
- Add the cubed potatoes and continue to simmer for another 30 minutes, or until the potatoes are tender.
Step 6: Thickening the Stew
- In a small bowl, mix the flour and butter to form a paste (beurre manié).
- Stir the paste into the stew to thicken it. Cook for an additional 10 minutes, stirring occasionally.
Step 7: Adding the Final Touches
- Add the frozen peas and corn. Cook for another 5 minutes until the vegetables are heated through.
- Season the stew with salt and pepper to taste. Remove the bay leaves before serving.
