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A steaming bowl of healthy cozy dinner recipes with vegetables

Cozy Winter Stew

This hearty beef and vegetable stew is perfect for a cold winter's day. It's packed with tender beef, root vegetables, and savory broth, with an optional dumpling topping for extra comfort.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Stew:
  • 2 tablespoons olive oil
  • 2 pounds beef chuck cut into 1-inch cubes
  • 1 large onion chopped
  • 3 carrots peeled and chopped
  • 2 celery stalks chopped
  • 4 cups beef broth
  • 1 cup red wine optional
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 ½ pounds potatoes peeled and cut into 1-inch pieces
  • Salt and black pepper to taste
  • Fresh parsley chopped, for garnish
For the Dumplings (optional):
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup cold butter cubed
  • ½ cup milk

Equipment

  • Large Dutch oven
  • Measuring cups and spoons
  • Cutting board
  • Knife
  • Tongs
  • Spatula
  • Medium bowl

Method
 

Instructions
  1. Pat the beef chuck dry, then season generously with salt and black pepper.
  2. Heat olive oil in a Dutch oven over medium-high heat. Brown the beef in batches for 3-4 minutes per batch, then remove and set aside.
  3. Add chopped onion, carrots, and celery to the pot and sauté until softened for 5-7 minutes.
  4. If using, pour in red wine, scrape up browned bits, and simmer for 2-3 minutes until slightly reduced.
  5. Stir in tomato paste and dried thyme, then return the beef to the pot. Add beef broth and bay leaves, and bring to a simmer.
  6. Reduce heat to low, cover, and simmer for 1.5 hours until the beef is tender.
  7. Stir in the potatoes and continue to simmer for 30-40 minutes until they are tender.
  8. For dumplings, whisk together flour, baking powder, and salt. Cut in cold butter until coarse crumbs form, then gradually stir in milk to make a soft dough.
  9. Drop spoonfuls of dumpling dough onto the simmering stew, cover, and cook for 15-20 minutes until cooked through and fluffy.
  10. Remove bay leaves, adjust seasoning with salt and pepper, garnish with fresh parsley, and serve hot.

Notes

This stew tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze portions for up to 3 months. For a thicker stew, mix 2 tablespoons of flour with ¼ cup of cold water and stir it into the stew during the last 15 minutes of cooking.