Winter Wonderland Stew
This hearty and comforting Winter Wonderland Stew is perfect for a chilly day. Packed with seasonal vegetables, tender meat, and aromatic herbs, this dish warms the soul and fills the belly. Enjoy this stew with crusty bread for a delightful meal.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 wooden spoon
- 1 measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1 pound beef chuck, cut into 1-inch cubes
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 medium carrots, sliced
- 3 stalks celery, sliced
- 2 medium potatoes, cubed
- 1 cup green beans, trimmed and cut
- 4 cups beef broth
- 1 can (14.5 ounces) diced tomatoes
- 1 tablespoon fresh thyme
- 1 teaspoon dried rosemary
- to taste salt
- to taste pepper
- 1 cup frozen peas
- 1 leaf bay leaf
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the beef cubes and brown them on all sides, about 5-7 minutes. Remove the beef and set it aside.
- In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent, about 3-4 minutes.
- Add the carrots, celery, and potatoes to the pot. Stir and cook for another 5 minutes.
- Return the browned beef to the pot. Pour in the beef broth and diced tomatoes. Bring the mixture to a boil.
- Add the thyme, rosemary, salt, pepper, green beans, and bay leaf. Reduce the heat to low, cover, and let it simmer for about 1 hour.
- After 1 hour, stir in the frozen peas and continue to cook for an additional 15-30 minutes until the vegetables are tender and the beef is cooked to your liking.
- Remove the bay leaf before serving. Taste and adjust seasoning if necessary.
- Serve hot, ideally with crusty bread for dipping.
Notes
Feel free to add other vegetables like parsnips or turnips if desired.
This stew can be made ahead of time and tastes even better the next day.
Serve with crusty bread for dipping.