Winter’s Night Beef Stew Recipe

Winter’s Night Beef Stew is the ultimate comfort food for cold evenings. Packed with tender chunks of beef, hearty vegetables, and a rich, savory broth, this stew warms you from the inside out. It’s the kind of meal that fills your kitchen with delicious aromas and your belly with satisfaction.

Why You’ll Love This Recipe

This beef stew is a cozy classic—perfect for family dinners, Sunday meal prep, or whenever you crave something hearty and nourishing. It’s made in one pot, freezes beautifully, and tastes even better the next day. The slow simmer brings out deep, savory flavors and ensures the beef is melt-in-your-mouth tender.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Stew beef (chuck roast cut into chunks)
• All-purpose flour
• Olive oil or vegetable oil
• Onion
• Garlic
• Carrots
• Celery
• Potatoes
• Tomato paste
• Worcestershire sauce
• Beef broth
• Bay leaves
• Dried thyme
• Salt and pepper
• Fresh parsley (for garnish)

directions

1. Brown the Beef: Toss the beef chunks with flour, salt, and pepper. In a large Dutch oven, heat oil and brown the beef in batches. Set aside.
2. Sauté Aromatics: In the same pot, add chopped onion, carrots, celery, and garlic. Cook for a few minutes until softened.
3. Deglaze and Build Flavor: Stir in tomato paste and Worcestershire sauce. Scrape up any browned bits from the pot.
4. Add Liquid and Simmer: Return the beef to the pot, pour in beef broth, and add potatoes, bay leaves, and thyme.
5. Cook Low and Slow: Bring to a simmer, then cover and cook on low for 2 to 2½ hours, or until beef is tender and the broth has thickened.
6. Finish and Serve: Discard bay leaves, adjust seasoning if needed, and sprinkle with fresh parsley before serving.

Servings and timing

Servings: 6
Prep Time: 20 minutes
Cook Time: 2½ hours
Total Time: 2 hours 50 minutes

Variations

• Add red wine for extra richness—replace some broth with a dry red wine.
• Mix in frozen peas or green beans in the last 10 minutes for extra veggies.
• Use sweet potatoes instead of regular potatoes for a slightly sweeter taste.
• Add mushrooms for an earthy, umami boost.
• Try it in a slow cooker or Instant Pot for convenience.

storage/reheating

Store leftover stew in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave until hot. It can also be frozen for up to 3 months. Thaw in the fridge overnight and reheat as needed. The flavors deepen over time, so it’s often even tastier the next day.

FAQs

What’s the best cut of beef for stew?

Chuck roast is ideal—it becomes tender and flavorful after slow cooking.

Can I make this in a slow cooker?

Yes! Brown the beef first, then transfer all ingredients to a slow cooker and cook on low for 8 hours or high for 4–5 hours.

Do I have to brown the beef?

Browning adds depth of flavor, but if you’re in a rush, you can skip it and still get a tasty stew.

How do I thicken the stew?

The flour-coated beef helps thicken it naturally. You can also stir in a cornstarch slurry near the end if needed.

Can I make this stew ahead of time?

Yes, and it actually tastes better the next day after the flavors meld.

What kind of potatoes work best?

Yukon Gold or red potatoes hold their shape well during cooking.

Can I add red wine?

Absolutely—swap ½ to 1 cup of broth for red wine for a richer flavor.

What herbs pair well with beef stew?

Bay leaves, thyme, rosemary, and parsley are all great options.

Is this stew freezer-friendly?

Yes, freeze in portions and thaw overnight before reheating.

What should I serve with beef stew?

Crusty bread, biscuits, or a simple side salad pair perfectly.

Conclusion

Winter’s Night Beef Stew is a timeless, soul-warming meal that delivers comfort with every spoonful. It’s rich, hearty, and packed with classic flavors that only get better with time. Whether you’re making it for Sunday dinner or meal prep, this stew is a must-have for your cold-weather recipe collection.

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