Best Winter Stew for Cold December Nights
A rich and hearty winter stew featuring tender beef chuck and a medley of winter vegetables simmered slowly to create a deeply flavorful and comforting meal perfect for cold December nights.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
- Category: Stew
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Meat and Vegetables
- 1.5 pounds beef chuck, cut into 1-inch cubes
- 2 large potatoes, peeled and diced
- 3 large carrots, peeled and sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
Liquids and Seasonings
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- Brown the Beef: Heat the olive oil in a large pot over medium-high heat. Add the beef cubes in batches to avoid overcrowding and cook until deeply golden brown on all sides. This step develops rich flavor through caramelization. Remove the browned beef and set aside.
- Sauté Aromatics: In the same pot, add the chopped onions and minced garlic. Cook over medium heat until softened and translucent, about 5 minutes, scraping up any browned bits stuck to the bottom to incorporate those flavors.
- Add Tomato Paste: Stir in the tomato paste and cook for 1-2 minutes, allowing it to deepen in flavor and coat the aromatics.
- Combine Ingredients: Return the browned beef to the pot. Pour in the beef broth and sprinkle in the thyme, salt, and pepper. Stir to combine all ingredients evenly.
- Add Vegetables and Simmer: Add the diced potatoes and sliced carrots to the pot. Cover with a lid and reduce heat to low. Let the stew simmer gently for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
- Adjust Seasoning and Serve: Taste the stew and adjust salt and pepper as needed. Serve warm for a comforting winter meal.
Notes
- For extra depth of flavor, consider deglazing the pot with a splash of red wine after browning the beef.
- Use fresh thyme if available for a brighter herb flavor.
- Stew can be made a day ahead; flavors improve after resting overnight.
- To thicken the stew, mash some of the potatoes into the broth or add a cornstarch slurry at the end of cooking.