Beef Stew for a Snowy Day

February 6, 2010

Beef Stew with carrots, peas, potatoes, tomatoes and herbs

When you’re stuck in the house during a major snow storm, you definitely want to make sure that your kitchen is well stocked with ingredients for warm comfort foods! As I write now cuddled up in the house with nearly 20 inches (if not more) of snow on the ground outside, I’m enjoying all the snacks one would need on a snowy day – cookies, fruit, popcorn, hot tea, and warm soup.

Little did I know when I prepared a hearty beef stew last Saturday, during another snowy day inside, that I would be snowed in once again while writing this blog post. So for those of you who may be snowed in as well, perhaps you have some beef, broth and vegetables on hand to whip up this filling stew. Regardless, beef stew makes a deliciously warm and cozy meal for any winter day.

Image 1: Ingredients for beef stew sitting on a brown cutting board - carrots, raw beef, red potatoes, canned tomatoes, oregano & time; Image 2: Diced onions and chopped carrots on a cutting board with a chef's knife, serrated knife and black measuring cup.

I hardly ever eat beef, but in preparing a meal for a meat-loving friend, I decided to try my hand at the classic beef stew and share’s first beef dish with you. I started the stew with browning the pieces of beef in a little oil and then setting the meat aside to lay the foundation for the dish with a sauté of onions and garlic. Next, adding the meat back in along with beef broth, tomatoes, chopped vegetables, and spices, I lowered the heat and simmered all of the ingredients for one to two hours. This slow cooking gives beef stew a tender bite and allows the flavors to intensify and permeate throughout the pot.

Image 1: Beef stews with carrots, peas, potatoes and tomatoes simmering in a large stainless steel pot; Image 2: Beef stews with vegetables in a white bowl on a white plate with a wedge of cornbread on the side

Actually, becasue of the long simmering of the stew, this is a great dish to prepare and then leave the low heat to do it’s work while you relax and watch a movie or cozy up with a book. I hope this recipe gives you a little inspiration to prepare a warming stew for your next snowy (or simply cold) day inside. Enjoy!

Beef Stew1/4 cup canola or sunflower oil
1-1/2 to 2 lbs. stew beef (chuck or other stew cut)
1 tablespoon flour (optional)
2-1/2 cups beef stock
1 28-oz. can of whole, peeled tomatoes (keep juice)
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teaspoon salt, plus more to taste
1/2 teaspoon fresh cracked black pepper, plus more to taste
5 carrots, roughly chopped
4 medium potatoes, peeled and cubed (red or yukon suggested)
1 cup frozen green peas

Heat oil in a heavy soup pot or dutch oven. Season beef with salt and pepper and add to pot to brown on all sides. Remove the beef and set aside. Leaving only 3 tablespoons of oil, drain off the remaining oil from the pot and discard. In the 3 tablespoons of oil, sauté the onions and garlic for about 8 minutes. Then, add the meat back into the pot along with the tomatoes (chopped and with its juice), carrots, potatoes, broth and seasoning.

Bring the stew to a boil and then reduce the heat to a simmer. After an hour, add the frozen peas and taste the stew for seasoning. Add more salt, pepper or other seasonings if desired. Simmer for another 45 – 50 minutes. Serve with a side of cornbread, rolls or over rice.

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Filed Under Beef & Lamb, Soups | 2 Comments Print This Post


2 Responses to “Beef Stew for a Snowy Day”

  1. Ed Schenk on February 6th, 2010 9:16 pm

    Try adding some unflavored gelatin (bloomed in some cold water). It will replace the gelatin thats lost in canned stock.

  2. Rosa on February 18th, 2010 11:56 am

    That beef stew looks so comforting and flavorful!



  • About shares the writing and recipes of Tesia Love and her culinary journey in reclaiming the legacy of the great home cook.
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