Description

This cozy Winter’s Night Beef Stew is rich, hearty, and full of deep flavor—perfect for warming up on chilly nights. Tender beef simmers slowly in red wine with root vegetables and herbs, making every bite a comforting delight. Serve with crusty bread or mashed potatoes for the ultimate winter meal.

Ingredients

Units Scale

2 tablespoons olive oil

3 pounds boneless beef chuck, cut into 1 1/2-inch cubes

Salt and black pepper, to taste

2 medium onions, chopped

4 cloves garlic, minced

2 tablespoons tomato paste

2 tablespoons flour

2 cups dry red wine

2 cups beef broth

1 bay leaf

2 teaspoons fresh thyme leaves (or 1 tsp dried)

4 carrots, peeled and cut into chunks

2 parsnips, peeled and cut into chunks

1 small rutabaga or turnip, peeled and cubed

2 tablespoons chopped fresh parsley (optional, for garnish)

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Instructions

Brown the beef: In a large Dutch oven or heavy pot, heat oil over medium-high heat. Season beef with salt and pepper. Sear in batches until browned on all sides, about 5–6 minutes. Remove beef and set aside.
Sauté aromatics: Lower heat to medium. Add onions and garlic, cooking until soft and golden, about 5 minutes. Stir in tomato paste and flour, cooking for 2 more minutes.
Deglaze and simmer: Pour in wine, scraping up browned bits from the bottom. Add broth, bay leaf, thyme, and return the beef to the pot. Bring to a simmer.
Slow cook: Cover and cook on low heat for 2–2½ hours, or until beef is very tender.
Add veggies: Stir in carrots, parsnips, and rutabaga. Cover and simmer for another 45–60 minutes until vegetables are soft.

Finish and serve: Remove bay leaf. Taste and adjust seasoning. Garnish with parsley if desired. Serve hot.

Notes

For a deeper flavor, marinate the beef in red wine overnight.
Freezes well—make a big batch and enjoy all season.
Great with mashed potatoes, buttered noodles, or fresh bread.