When the cold winds blow, our kitchens call for truly hearty winter recipes. This Ultimate Beef and Vegetable Stew is the answer. It’s a rich, deeply flavorful dish that warms you from the inside out, packed with tender beef, root vegetables, and a savory broth that simmers for hours to perfection. Forget searching for endless ideas; this is the one recipe you need to master this season.
This isn’t just another stew. It’s a one-pot meal that fills your home with an incredible aroma, promising a comforting and satisfying dinner. We’ve perfected this recipe to ensure tender beef and perfectly cooked vegetables every single time. It’s the kind of meal that brings everyone to the table.
Why This Is the Best Winter Stew Recipe
In a season filled with comforting dishes, this beef stew stands out as one of the best hearty winter recipes you can make. It’s designed for simplicity and flavor, making it perfect for both weeknight dinners and special weekend meals.
Incredibly Flavorful: Searing the beef and slowly simmering the broth develops a deep, complex flavor that you can’t get from a quick soup.
Perfectly Tender: We use chuck roast, which becomes melt-in-your-mouth tender after a slow simmer. No tough, chewy beef here!
Packed with Nutrients: Loaded with carrots, celery, potatoes, and peas, this stew is a wholesome and balanced meal.
One-Pot Wonder: Everything cooks in a single Dutch oven or large pot, which means easy cleanup and less stress in the kitchen. For another fantastic one-pot meal, try this Korean Ground Beef Bowl for a different flavor profile.
Key Ingredients for Success
The magic of this stew lies in using simple, high-quality ingredients. Here’s what you’ll need to create this winter masterpiece.
Building layers of flavor starts with the perfect aromatic base.
For the Stew
Beef Chuck Roast: Look for a well-marbled cut. This is essential for tender, flavorful beef.
Vegetables: A classic mix of yellow onion, carrots, celery, and garlic forms the flavor base. Yukon Gold potatoes hold their shape well and add a creamy texture.
Broth and Flavor Enhancers: Beef broth, a dry red wine (like Cabernet Sauvignon), tomato paste, and Worcestershire sauce create a rich, savory gravy.
Herbs: Thyme, rosemary, and bay leaves add that classic, aromatic comfort-food scent and taste.
Step-by-Step Instructions
Follow these simple steps to create the most delicious beef stew. The key is patience—let the slow simmer do its work!
1. Prepare and Sear the Beef
First, pat the beef cubes dry with paper towels and season them generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Add the beef in a single layer, being careful not to crowd the pan. Sear for 2-3 minutes per side, until a deep brown crust forms. This step is crucial for developing flavor. Once browned, remove the beef and set it aside.
2. Sauté the Aromatics
Reduce the heat to medium and add the chopped onion, carrots, and celery to the pot. Cook for 5-7 minutes, until they begin to soften. Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste, cooking it for one minute to deepen its flavor.
The finished masterpiece! Rich, tender, and packed with flavor.
3. Deglaze and Simmer
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Let the wine reduce by about half. Return the seared beef to the pot and add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Bring the mixture to a simmer.
4. The Slow Cook
Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 1.5 to 2 hours. The beef should be getting tender. After this initial cook time, add the potatoes. Continue to simmer for another 45-60 minutes, or until both the beef and potatoes are fork-tender. In the last 5 minutes of cooking, stir in the frozen peas.
While this stew simmers, it’s a great time to prepare a simple side. These 30-Minute Dinner Rolls are perfect for sopping up every last drop of the delicious broth.
Expert Tips for the Perfect Stew
Don’t Skip the Sear: Searing the beef is non-negotiable! It creates the Maillard reaction, which builds the deep, savory foundation of the stew’s flavor.
Low and Slow is the Way to Go: Rushing the cooking process will result in tough beef. A gentle, low simmer is the secret to tender, fall-apart meat.
Thickening the Gravy: If you prefer a thicker gravy, you can create a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it in during the last 10 minutes of cooking.
Variations and Substitutions
While this classic recipe is fantastic as is, feel free to make it your own!
Add Different Vegetables: Mushrooms, parsnips, or sweet potatoes would all be wonderful additions. Add them along with the potatoes.
Make it Alcohol-Free: If you prefer not to use wine, you can substitute it with an equal amount of additional beef broth.
One of the best things about this beef stew is that it tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the stew for up to 3 months. To reheat, simply warm it gently on the stovetop over medium-low heat until heated through.
What to Serve with Beef Stew
This hearty meal is nearly complete on its own, but serving it with something to soak up the gravy is a must. Crusty bread, fluffy dinner rolls, or even mashed potatoes are excellent choices. A simple green salad with a vinaigrette can also provide a nice, fresh contrast to the richness of the stew.
The best cut is beef chuck roast. It has excellent marbling of fat and connective tissue, which breaks down during a long, slow cook, resulting in incredibly tender and flavorful meat.
To thicken your stew, you can create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this mixture into the simmering stew during the last 10 minutes of cooking until it reaches your desired consistency.
Yes! First, complete the searing and sautéing steps on the stovetop. Then, transfer everything to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender. Add the potatoes halfway through the cooking time to prevent them from becoming mushy.
Root vegetables are perfect for winter stews because they hold up well to long cooking times. Carrots, potatoes, celery, and onions are classic choices. Parsnips, turnips, and mushrooms are also excellent additions for more flavor and texture.
Properly stored in an airtight container, beef stew will last for 3-4 days in the refrigerator. The flavors often deepen overnight, making leftovers even more delicious.
Enjoy This Winter Comfort Food!
We hope this becomes one of your favorite hearty winter recipes. It’s a true labor of love that pays off with every single spoonful. There’s nothing better than sharing a warm, comforting meal with family and friends on a cold day. If you make this recipe, we’d love to hear about it! Leave a comment below or share a photo of your creation on Pinterest!
Nothing says comfort like a warm bowl of beef stew. The ultimate winter meal!
FL Recipes
Hearty Winter Recipes: The Ultimate Beef and Vegetable Stew
This Ultimate Beef and Vegetable Stew is the perfect hearty winter recipe to warm you up. Packed with tender beef, root vegetables, and a rich, savory broth, this one-pot meal is the ultimate comfort food for cold days.
Pat the beef cubes dry and season with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Add the beef in a single layer and sear until deeply browned on all sides. Work in batches if necessary. Remove the beef and set aside.
Reduce heat to medium. Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the garlic and cook for 1 minute more until fragrant. Stir in the tomato paste and cook for 1 minute.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and allow the wine to reduce by half. Return the beef to the pot. Add the beef broth, Worcestershire sauce, thyme, rosemary (if using), and bay leaves. Stir to combine.
Bring the stew to a gentle simmer. Reduce the heat to low, cover, and cook for 1.5 to 2 hours, stirring occasionally.
Add the potatoes to the pot and stir. Return to a simmer, cover, and continue to cook for another 45-60 minutes, or until the beef is fork-tender and the potatoes are cooked through.
Remove the bay leaves and rosemary sprig. Stir in the frozen peas and cook for 5 minutes. Taste and adjust seasoning with more salt and pepper if needed. Serve hot.
Nutrition
Calories: 550kcalProtein: 45gFat: 25gFiber: 5g
Notes
For a thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir it into the stew during the last 10 minutes of cooking. This stew tastes even better the next day as the flavors have more time to meld together.
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
