A Winter's Night Beef Stew by Audrey M

Warm up your evening with "A Winter's Night Beef Stew by Audrey M," a comforting one-pot wonder that’s perfect for chilly weather. This hearty stew features tender, slow-simmered beef, wholesome chunks of potatoes, carrots, and celery, all infused with the rich flavors of red wine, fragrant rosemary, and thyme. A quick sear on the beef locks in flavor, while a splash of tomato paste and a simmering broth create a luscious, savory base. With just 25 minutes of prep and a long, gentle cooking time, this dish fills your kitchen with irresistible aromas and yields a melt-in-your-mouth texture that’s worth the wait. Garnished with fresh parsley, this stew offers a rustic yet elegant finish ideal for family dinners or cozy weekends at home.

Nutriscore Rating: 73/100

Prep Time:25 mins

Cook Time:150 mins

Total Time:175 mins

Servings: 6

Ingredients

• 2 lbs beef stew meat
• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 3 carrots, peeled and cut into chunks
• 2 celery stalks, sliced
• 3 russet potatoes, peeled and cubed
• 2 tbsp tomato paste
• 4 cups beef broth
• 1 cup red wine
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp fresh parsley, chopped (for garnish)

Directions

Step 1

In a large mixing bowl, toss the beef stew meat with the flour, salt, and black pepper to coat evenly.

Step 2

Heat 1 tablespoon of olive oil over medium-high heat in a large, heavy-bottomed pot or Dutch oven. In batches, sear the beef until browned on all sides, about 2-3 minutes per side. Remove the beef and set aside.

Step 3

Add the remaining tablespoon of olive oil to the pot. Sauté the diced onion until translucent, about 5 minutes. Add the garlic and cook for an additional minute, stirring frequently to prevent burning.

Step 4

Stir in the tomato paste, allowing it to cook for 1-2 minutes to deepen in flavor.

Step 5

Deglaze the pot with the red wine, scraping up the browned bits on the bottom of the pot. Let the wine simmer for 2-3 minutes to burn off the alcohol.

Step 6

Return the seared beef to the pot. Add the carrots, celery, potatoes, bay leaves, thyme, and rosemary. Pour in the beef broth and stir to combine everything.

Step 7

Bring the stew to a gentle boil, then reduce the heat to low. Cover and let it simmer for 2-2.5 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.

Step 8

Taste and adjust seasoning with additional salt and pepper if needed.

Step 9

Remove the bay leaves and discard. Ladle the stew into bowls and garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(3251.4g)

Amount per serving	% Daily Value*
Calories	3423.3

Total Fat 168.2g	0%
Saturated Fat 60.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 816.5mg	0%
Sodium 7004.3mg	0%
Total Carbohydrate 152.9g	0%
Dietary Fiber 22.8g	0%
Total Sugars 30.5g
Protein 265.2g	0%

Vitamin D 0IU	0%
Calcium 583.9mg	0%
Iron 34.6mg	0%
Potassium 7637.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.5%

Protein: 33.3%

Carbs: 19.2%