Embrace the Comfort of Winter with a Hearty Slow-Cooked Beef Stew
As the temperatures drop and the nights grow longer, there's nothing quite like the warmth of a hearty meal to bring comfort to our homes. Winter is the perfect season to indulge in rich, satisfying dishes that warm us from the inside out. Today, I’m excited to share one of my all-time favourite winter recipes: a Slow-Cooked Beef Stew that’s sure to become a staple in your kitchen.
This beef stew is a celebration of simple, wholesome ingredients coming together in a symphony of flavours. The tender chunks of beef, simmered to perfection with a medley of root vegetables and aromatic herbs, create a dish that's both nourishing and incredibly delicious. The slow cooking process not only makes the beef melt-in-your-mouth tender but also allows the flavours to develop and deepen, making each bite a true delight.
Whether you’re looking for an easy weeknight dinner or a dish to impress your loved ones, this Slow-Cooked Beef Stew is the answer. It’s a one-pot wonder that requires minimal prep but delivers maximum flavour. Plus, it’s perfect for making ahead and reheating, so you can enjoy the leftovers even on the busiest of days.
So, gather your ingredients, and let’s get started on this cozy culinary journey. Your kitchen will soon be filled with the irresistible aroma of home-cooked comfort, and your table will be graced with a dish that embodies the essence of winter warmth.
Cozy Slow-Cooked Beef Stew
Ingredients:
- 1 kg beef chuck or stewing beef, cut into 2.5 cm (1-inch) cubes
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 2 large onions, chopped
- 4 garlic cloves, minced
- 4 carrots, peeled and sliced
- 4 celery stalks, chopped
- 3 large potatoes, peeled and cut into chunks
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Fresh parsley, chopped, for garnish
Instructions:
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Prepare the Beef: Season the beef cubes with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the skillet. Transfer the browned beef to a slow cooker.
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Cook the Aromatics: In the same skillet, add onions and garlic. Sauté until onions are translucent, about 5 minutes. Add tomato paste and cook for another 2 minutes. Sprinkle flour over the mixture and stir to combine.
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Combine Ingredients: Transfer the onion mixture to the slow cooker. Add carrots, celery, potatoes, beef broth, red wine (if using), bay leaves, thyme, and rosemary. Stir to combine.
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Slow Cook: Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
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Final Touches: Before serving, remove bay leaves and taste for seasoning, adding more salt and pepper if needed.
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Serve: Ladle the stew into bowls and garnish with fresh parsley. Serve with crusty bread or over mashed potatoes.
Tips:
- Optional Ingredients: You can add other root vegetables like parsnips or turnips for extra heartiness.
- Thickening: If the stew is too thin, you can mix a tablespoon of cornstarch with water and stir it into the stew. Let it cook for an additional 15 minutes to thicken.
Enjoy your warm and hearty winter dinner!
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Much Love, The Willow & Fli Girls.