Winter Lunch Stew Bowl (Printer-friendly)
Hearty bowl with tender meat, root vegetables, and aromatic herbs simmered in rich broth
# What You'll Need:
→ Meats
01 - 1.1 pounds beef stew meat, cut into 3/4 inch cubes (or boneless chicken thigh)
→ Vegetables
02 - 2 tablespoons olive oil
03 - 1 large onion, diced
04 - 2 cloves garlic, minced
05 - 2 carrots, peeled and sliced
06 - 2 parsnips, peeled and sliced
07 - 2 medium potatoes, peeled and cubed
08 - 1 small rutabaga or turnip, peeled and cubed
09 - 2 celery stalks, sliced
10 - 14 ounces canned diced tomatoes
11 - 3.5 ounces frozen peas
→ Broth & Seasoning
12 - 4.2 cups beef or vegetable broth
13 - 2 tablespoons tomato paste
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried rosemary
16 - 2 bay leaves
17 - 1/2 teaspoon smoked paprika
18 - Salt and freshly ground black pepper, to taste
→ Garnish
19 - 2 tablespoons fresh parsley, chopped
# How to Prepare:
01 - Heat olive oil in a large Dutch oven or heavy saucepan over medium-high heat. Add the stew meat and brown on all sides, about 5 minutes. Remove and set aside.
02 - In the same pan, add onion and garlic. Sauté until softened, about 3 minutes.
03 - Add carrots, parsnips, potatoes, rutabaga, and celery. Stir and cook for another 3–4 minutes.
04 - Stir in tomato paste, thyme, rosemary, bay leaves, and smoked paprika. Cook for 1 minute until fragrant.
05 - Return the meat to the pan. Add canned tomatoes and broth. Bring to a simmer.
06 - Cover and reduce heat. Simmer gently for 50 minutes, stirring occasionally, until the meat and vegetables are tender.
07 - Stir in peas and cook uncovered for another 5 minutes.
08 - Season with salt and pepper to taste. Remove bay leaves. Ladle into bowls and garnish with chopped parsley.
# Expert Advice:
01 -
- This stew transforms humble winter vegetables into something that feels like a hug in a bowl
- The house smells incredible while it cooks, which might be the best part
02 -
- I once rushed the browning step and the entire stew tasted flat, learning that patience cannot be skipped
- The stew tastes even better the next day, so consider making it ahead if you can plan that far
03 -
- Cut your vegetables into similar sizes so everything finishes cooking at the same time
- Taste and adjust seasonings after the stew has cooked, not before, as flavors concentrate