Hearty Beef Stew

A Hearty Beef Stew is ideal on a cold night to keep you warm and satisfied. This is an easy dish to make that will make a great meal during the winter months.

Apparently about 80% of the country is experiencing some crazy-cold and/or snowy-icy weather. Even here in Phoenix! It’s winter after all, so I’m finally able to wear some of my favorite sweaters a few times. Warm up with a classic – Hearty Beef Stew!

This is basically a classic stew recipe, but I’ve added parsnips to make it interesting (I’ll take any opportunity to cook with parsnips). If you don’t have (or don’t like) parsnips, add extra carrots.

I think the parsnips add great flavor to this filling beef stew. They’re a little sweet but I think they pair perfectly with the savory flavors the wine, Worcestershire sauce, tomato paste, and broth add to the mix.

If you’ve never had parsnips before, they look similar to carrots, but they’re fatter at the top (near where the greens grow) and are pale cream in color. They have a similar taste to carrots, but maybe a bit sweeter with a bit of “perfume” to them that I can’t put my finger on. Whatever it is, it’s delicious (and they’re very nutritious, too).

Check out another warming and filling recipe with parsnips that is perfect for the cold weather: Roasted Carrot and Parsnip Soup with Carrot Greens Pesto. 

Sometimes it might seem like classic dishes can be intimidating to try, but a classic like Hearty Beef Stew is so easy to put together. Some people add peas to the mix (if you decided to include peas, add them at the end of the cooking time since they don’t need a lot time to cook).

Hearty Beef Stew

This hearty stew makes good leftovers, too! In fact, I tend to like this stew even better the next day. Whenever you serve this classic comfort food, be sure to include some crusty bread with it. You’ll want to use it to sop up every last bit of this stew.

Take a look at the tips offered by the folks at Real Simple for great soups and stews. 

Looking for more recipes to warm you on a cold day? Try these:

Beef Stew with Sweet Potatoes
West African Peanut Stew 
Italian Wedding Soup 
Easy Italian Fish Stew 

Whether you’re in the 80% of the country that could use a good, warming meal on a cold night, or your temps are totally terrific, Hearty Beef Stew is an ideal meal on a winter night. Take a stab at this classic dish!

Patricia - Grab a Plate

Yields Serves 6

Hearty Beef Stew

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Ingredients

• 1/4 cup flour
• 1 pound beef stew meat, cut into 1/2-inch cubes
• 1/4 cup vegetable oil, divided
• 1 cup red wine
• 4 cups beef broth
• 1 tablespoon tomato paste
• 2 dashes Worcestershire sauce
• 2 shallots, rough chopped
• 2 cloves garlic, minced
• 3 large carrots, cut into 1/2-inch pieces
• 2 large parsnips, cut into 1/2-inch cubes
• 2 large baking potatoes, cut into 1-inch cubes
• 2 cups green beans, trimmed and cut
• Salt and black pepper to season
• Fresh rosemary, chopped

Instructions

1. Season the flour with 1/2 teaspoon black pepper and 1/4 teaspoon salt. Stir to combine.
2. Toss the beef in the seasoned flour to coat all sides.
3. In a large Dutch oven or pot, add about 2 tablespoons of vegetable oil over medium-high heat. When hot, add about 1/3 of the beef and brown it on all sides. Do this in batches. If you need to add a little more oil, you can. When finished, remove the beef from the Dutch oven and set aside.
4. Keep the heat on medium-high and add 1 tablespoon of vegetable oil. When hot, add the shallot and cook for a few minute, then add the garlic and cook for about 30 seconds.
5. Add the red wine, beef broth, tomato paste, and Worcestershire sauce. Stir to combine and use the back of a wooden spoon to break up the tomato paste to incorporate it.
6. Add the potatoes, carrots, and parsnips. Cover and bring the mixture to a boil, then reduce the heat to simmer and cook for 20 minutes or so, until the vegetables are tender.
7. Add the beef and cook for another 30 minutes on low heat until the beef is tender.
8. With about 10 minutes of cooking time left, add the green beans. If the stew looks like it needs more liquid, add some water.
9. About 5 minutes or so before done, add the rosemary, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
10. Serve hot in individual bowls.

Notes

The FDA notes to cook beef, pork, veal, and lamb roasts, steaks, and chops to at least 145° F (63° C), with a 3 minute rest time.

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