This healthy winter beef stew recipe is chock full of tender beef and vegetables and can be made on the stove top or in the slow cooker.
[UPDATED] The rain is drizzling on this chilly winter day. It’s perfect for a warm fire and cozy blankets in front of the television.
A cold winter day is the perfect reason to stay indoors and make a large pot of classic beef stew to enjoy for dinner.
It’s simple yet fulfilling. Full of veggies, this hearty winter beef stew is satisfying and delicious.
It’s perfect for a weekend dinner and the leftovers are ideal for a busy weeknight.
This comforting stew is delicious on warmer winter nights or when it’s cold and snowy outside.
Just grab whatever vegetables you have in the refrigerator. It’s the perfect dish and yes…it’s that easy!
How to make this hearty stew
Pick up a package of “beef for stew” at the grocery store. Typically this beef is beef chuck that has already been trimmed and sliced into pieces.
I usually trim the chunks again into smaller bite-sized 1-inch pieces.
Next, I marinate the meat in Italian dressing in a large resealable plastic bag for tons of flavor for about a half hour before starting the stew.
I chop up and sauté a large onion in a heavy pot, brown the beef and add the beef stock, bay leaf, vegetables and red wine.
Add in a teaspoon of salt and a teaspoon of pepper and stir.
I will allow the stew to reach medium-high heat before reducing to low and letting it simmer for a few hours covered.
The result is fork tender meat with incredible flavor.
This pot of stew is a breeze to make on the stove top or the crockpot.
If using a crock pot, sauté your onions and beef on the stove and transfer to the crockpot to cook on low for four hours.
For either method, slow and low is how you do it.
What veggies should I use in this stew?
My kids love green beans and carrots, my husband requested sweet bell peppers and I am a fan of zucchini. Lucky for me I had all those veggies in the fridge.
This recipe is also delicious with chunks of Idaho or red potatoes.
I try to make a big pot so there is plenty for leftovers. This stew freezes well too. Need a quick dinner? Grab this stew out of the freezer, heat and eat!
My No Knead Dutch Oven Crusty Bread is the perfect artisan loaf to serve alongside this beef stew.
If you prefer a chicken stew, be sure to try my delicious chicken and potato soup recipe.
Hearty Winter Beef Stew
- 1/4 cup Italian dressing
- 1 pound beef stew meat, cut into 1-inch chunks
- 1 small sweet onion, diced
- 1 cup fresh button mushrooms, diced
- 1 cup zucchini, diced
- 1/2 cup red pepper, diced
- 1/2 cup carrots, diced
- 1 cup fresh green beans
- 1 can (14.5 ounces) Hunt’s Fire Roasted tomatoes
- 1/2 cup red wine, optional
- 2 cans (14.5 ounces) beef broth or beef stock
- 2 bay leaves
- Fresh thyme leaves
- Salt and pepper
- Marinate the trimmed meat in a resealable bag with the Italian dressing for about 1/2 hour in the fridge. Next, discard marinade.
- Transfer beef to a large stockpot, Brown the stew meat and onion over medium heat.
- Add the remaining vegetables and soften with a wooden spoon for a minute. Add the tomatoes, bay leaves, the wine and broth and stir until mixed.
- Season with a teaspoon of salt and pepper.
- Bring the stew to medium high heat, almost to a boil, then lower the heat. Continue to simmer on low heat for two hours covered.
- Garnish with a sprig of fresh thyme leaves and serve.
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