When the air outside feels icy and the windows fog from the warmth inside, that’s when I crave a big pot of my Hearty Beef & Vegetable Winter Stew. It’s one of those cozy winter meals that fills the whole house with the scent of simmering herbs, tender beef, and sweet root vegetables.
I love how the rich broth thickens slowly, turning simple ingredients into something rustic, soul-warming, and absolutely satisfying. This is my ultimate comfort food for cold weather a stew that feels like it’s been simmering all day, even when I make it on a busy weeknight.
Why This Stew Steals the Show
There’s something special about this dish that always draws everyone to the table. The beef is melt-in-your-mouth tender, the vegetables are soft but still hold their shape, and the broth is hearty with just the right touch of herbs. It’s one of those winter soups and stews that delivers everything I love about cozy home cooking deep flavor, simple prep, and a bowl that warms you from the inside out.
Whenever I make this, I think of other slow-simmered favorites like my slow cooker healthy lasagna soup for busy weeknights. That same “set it and let it work its magic” feeling makes these dishes feel effortless yet so comforting.
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Hearty Beef & Vegetable Winter Stew
- Total Time: 1 hour 50 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
A hearty winter stew packed with tender beef, rustic vegetables, and rich, flavorful broth. Perfect for cold nights and cozy family dinners.
Ingredients
- 2 lb beef stew meat (chuck roast), cubed
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 2 tbsp flour (or cornstarch for gluten-free)
- 4 cups beef broth
- 1 cup red wine (optional)
- 3 carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, chopped
- 1 cup frozen peas
- 1 tsp thyme
- 2 bay leaves
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Brown the beef in olive oil until well seared, then remove from the pot.
Cook onion and garlic in the same pot until fragrant.
Add tomato paste and flour, stirring well.
Slowly pour in broth and wine, whisking until smooth.
Add the beef, carrots, potatoes, celery, thyme, and bay leaves.
Simmer for 90 minutes on low heat.
Stir in peas and Worcestershire sauce, cook for 5 more minutes.
Season, garnish, and serve hot.
Notes
Add barley for texture or swap beef for turkey for a lighter option.
Freezes beautifully for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1bowl
- Calories: 380
- Sugar: 6
- Sodium: 7220
- Fat: 17
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 4
- Protein: 34
- Cholesterol: 95
What You’ll Need from the Pantry
Let’s talk ingredients. This stew is all about layering simple flavors until they become something rich and satisfying.
- Beef stew meat: I like using chuck roast because it stays juicy and flavorful after a long simmer.
- Vegetables: Carrots, potatoes, celery, and peas are my go-to mix. The balance of sweetness and heartiness keeps the stew interesting.
- Onion and garlic: The aromatic base that makes the whole kitchen smell amazing.
- Tomato paste: It adds a deep, savory edge to the broth.
- Beef broth: The backbone of the recipe choose a good-quality stock for maximum flavor.
- Red wine: Optional but highly recommended for richness.
- Herbs and seasoning: Bay leaves, thyme, salt, and pepper. A little Worcestershire sauce adds that irresistible umami flavor.
- Flour or cornstarch: To thicken the broth into a rich, glossy sauce.
Optional add-ins: A handful of barley for a heartier texture, perfect for fans of beef barley soup recipes. Fresh parsley for garnish. A spoonful of balsamic vinegar to brighten the final flavor.
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How I Bring It All Together
Here’s exactly how I make this hearty stew step by step.
Step 1 – Brown the beef for rich flavor
I start by heating olive oil in a large Dutch oven over medium-high heat. Once it’s shimmering, I add the beef in batches so it sears instead of steams. I brown each side until a deep crust forms—this step builds incredible flavor. Once all the beef is browned, I remove it from the pot and set it aside.
Step 2 – Build the flavor base
In the same pot, I add chopped onion and garlic, letting them cook in the leftover beef drippings until fragrant and soft. This step makes the kitchen smell amazing and lifts all those flavorful browned bits from the bottom.
Step 3 – Add depth with tomato paste
I stir in tomato paste and let it cook for about a minute to bring out its natural sweetness. It deepens the flavor of the broth beautifully.
Step 4 – Create the broth base
Next, I sprinkle flour over the onions and tomato paste, stirring to make a roux. Then, I slowly pour in the beef broth and red wine while whisking constantly to keep the mixture smooth. As it comes together, the broth starts to thicken slightly and turn a gorgeous deep brown.
Step 5 – Combine and simmer
I return the browned beef to the pot, then add carrots, potatoes, celery, thyme, bay leaves, salt, and pepper. Once it reaches a gentle boil, I lower the heat and cover it. The stew simmers for about 90 minutes, filling the whole house with that irresistible, cozy aroma. The beef becomes tender, and the broth turns rich and full-bodied.
Step 6 – Add the finishing touches
When the stew is nearly done, I stir in frozen peas and a splash of Worcestershire sauce. It brightens the flavor and adds a pop of color. I let it simmer for another 5 minutes before tasting and adjusting the seasoning.
Step 7 – Serve and enjoy
Finally, I ladle the stew into warm bowls and top it with a sprinkle of chopped parsley. The broth is thick and silky, the beef practically falls apart, and every spoonful tastes like a hug in a bowl. If you enjoy hearty one-pot meals, you’ll love the comforting ease of my one-pot vegetarian lasagna soup with zucchini and ricotta, which offers the same cozy satisfaction with a lighter twist.
My Favorite Twists and Custom Ideas
The beauty of this stew is how easy it is to make it your own.
- Boost the protein: Add lentils like I do in my high-protein lasagna soup with lentils and kale for a heartier base.
- Add a little spice: A pinch of red pepper flakes or smoky paprika brings a subtle heat, similar to my spicy Italian sausage lasagna soup with roasted peppers.
- Make it gluten-free: Thicken with cornstarch instead of flour, inspired by my gluten-free lasagna soup with quinoa and fresh basil.
- Go dairy-free: For a creamy version without cream, try a swirl of cashew puree, just like I do in my dairy-free lasagna soup with cashew cream and veggies.
- Meal prep magic: This stew tastes even better the next day, much like my meal prep lasagna soup bowls with whole wheat pasta.
For a lighter version, I sometimes borrow ideas from my healthy lasagna soup with ground turkey and spinach, swapping beef for turkey and adding extra greens. And for those nights when I want a burst of tomato flavor, a touch of sauce inspired by my creamy tomato basil lasagna soup works wonders.
What I Love Most About This Stew
There’s nothing quite like sitting down with a steaming bowl of homemade beef stew after a long, cold day. The broth clings to the spoon, the beef falls apart at the touch, and every bite feels comforting. It’s one of those stew recipes I make not just because it tastes good, but because it reminds me why I love cooking simple ingredients, patience, and a little love turning into something beautiful.
This dish is everything cozy cooking should be: filling, flavorful, and guaranteed to chase away the winter chill. If you’re looking for cold weather recipes that feel like a hug, this one’s for you.
