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Amazing 1 Recipe Hearty Beef Stew for Snow Days

Hearty Beef Stew for Snow Days
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This hearty beef stew is the perfect comfort food for cold snow days. We fixed a flawed classic to give you tender beef and a rich, deeply flavored broth. Follow these steps for a stew that will warm you from the inside out.

Ingredients

Scale
  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup dry red wine (optional)
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 pound potatoes, peeled and quartered
  • 3 carrots, chopped
  • 2 celery stalks, chopped
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons all-purpose flour (for thickening)

Instructions

  1. Pat the beef cubes dry and season them well with salt and pepper.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, making sure not to overcrowd the pot. Remove the browned beef and set it aside.
  3. Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 5 minutes.
  4. Add the minced garlic and cook for 1 more minute until fragrant.
  5. Stir in the tomato paste and cook for 1 minute.
  6. Return the beef to the pot. Pour in the beef broth and red wine, if using. Add the thyme and bay leaf. Bring the mixture to a simmer.
  7. Cover the Dutch oven and reduce the heat to low. Let the stew cook slowly for 1.5 hours, or until the beef begins to become tender.
  8. Add the potatoes, carrots, and celery to the pot. Continue to simmer, covered, for another 45 minutes, or until the vegetables are tender.
  9. In a small bowl, whisk the flour with a few tablespoons of the hot stew liquid until smooth. Stir this slurry back into the stew.
  10. Simmer for 5-10 minutes more, stirring occasionally, until the broth has thickened to your liking.
  11. Remove the bay leaf. Taste and adjust seasoning with salt and pepper before serving hot.

Notes

  • For extra deep flavor, dredge the beef in flour before browning, reserving the flour for thickening later.
  • If you skip the wine, replace it with an equal amount of extra beef broth or water mixed with a splash of balsamic vinegar.
  • Low and slow cooking is key; do not rush the simmering time for the most tender beef.

Nutrition

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