Winter Lunch Stew Bowl (Printable Version)
A comforting stew bowl featuring seasonal vegetables, tender meat, and fragrant herbs for a satisfying winter lunch.
# What You'll Need:
→ Meats
01 - 1.1 lbs beef stew meat, cut into 3/4 inch cubes (or boneless chicken thigh)
→ Vegetables
02 - 2 tbsp 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 oz canned diced tomatoes
11 - 3.5 oz frozen peas
→ Broth & Seasoning
12 - 4 cups beef or vegetable broth
13 - 2 tbsp tomato paste
14 - 1 tsp dried thyme
15 - 1 tsp dried rosemary
16 - 2 bay leaves
17 - 1/2 tsp smoked paprika
18 - Salt and freshly ground black pepper, to taste
→ Garnish
19 - 2 tbsp fresh parsley, chopped
# Directions:
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 Hints:
01 -
- Its forgiving enough that you can use whatever root vegetables are languishing in your crisper drawer
- The house fills with the kind of cozy aroma that makes people call ahead to ask if theres extra
02 -
- Once I skipped browning the meat to save time and the stew tasted flat and thin
- Adding frozen peas too early makes them mushy and sad
03 -
- Cutting all vegetables to similar sizes ensures even cooking
- A heavy Dutch oven distributes heat more evenly than a thin pot