Hearty Beef Stew for Cold Nights – Easy Dinner Recipes That Hit the Spot
Beef stew is the kind of meal that wraps you up in a warm hug after a long day. We all need a reliable go-to recipe like this one: tender stew meat that melts in your mouth, veggies that soak up every bit of flavor, and a broth so rich you’ll be tempted to sip it straight from the pot.
When I first made this stew, I wasn’t expecting it to become a family favorite overnight. But something about the way the meat simmers slowly with potatoes and carrots—well, it’s magic. I even caught myself hovering over the stove, pretending to ‘taste test’ more often than I should have.
If you’re like me and always on the hunt for Easy Dinner Recipes that are cozy, reliable, and don’t involve a dozen steps, this one’s a winner. Whether you’re into beef stew, pork stew meat recipes, or curious how ground beef crockpot recipes slow cooker style stack up—this stew checks all the boxes. We’re talking serious comfort food here, folks. Plus, it plays nice with Crock Pot Slow Cooker Beef, lamb stew meat recipes, and honestly? You can riff on it all year long.
Servings: 6 servings
Ingredients
- 2 pounds beef stew meat, cut into 1-inch pieces
- 3 tablespoons olive oil, divided
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups beef broth
- 1 cup red wine (optional, but highly recommended)
- 3 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 4 large carrots, sliced
- 3 large potatoes, peeled and cubed
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Working in batches, brown the stew meat on all sides. Set aside.
- Add remaining olive oil to the pot. Toss in chopped onions and cook until softened, about 5 minutes. Add garlic and cook another minute.
- Sprinkle flour over the onion and garlic mixture. Stir well to coat and cook for 2 minutes to eliminate the raw flour taste.
- Slowly pour in the beef broth while stirring to avoid lumps. Add red wine (if using), tomato paste, thyme, rosemary, and bay leaves. Stir to combine.
- Return the browned beef to the pot. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 1 hour, stirring occasionally.
- Add carrots and potatoes. Cook uncovered for another 1 to 1.5 hours, until meat and veggies are tender and broth has thickened.
- Remove bay leaves. Taste and season with salt and pepper as needed. Garnish with chopped parsley before serving.