Winter Vegetable Beef Stew

While most people complain about winter, personally I love it. I love the colors of fall, and the hearty dishes of winter. Wrapping my hands around a big, hot bowl of vegetable stew gives a certain comfort.

I gotta tell ya, this was by far one of the most delicious stews ever. With a heavier reliance on beef stock and a generous kiss of red wine, this might just become my favorite stew to date.

What is it about stews and a crisp winter night that seem almost magical? Served with warm buttery biscuits and a nice full-bodied wine, it’s almost romantic. But then I find everything old-school a bit romantic. Makes me want to move the nook table in front of the fireplace, and let the glow of the fire be the only light in the room. Simple life, simple times.

Winter Vegetable Beef Stew
1-1/2 lb Beef Chuck Roast
Salt to taste
Black Pepper to taste
2 tablespoons Olive Oil, divided
1/4 cup Flour
1 large Yellow Onion
4 Garlic Cloves
2 medium Parsnips
1 cup Red Wine
3 cups Beef Stock
1-1/2 cups Baby Carrots
2 Bay Leaves
6 sprigs fresh Thyme
1-1/2 lb small Red Potatoes

Trim Chuck Roast, cut into 1-inch pieces. Season meat with salt and pepper to taste.

In 4-quart Dutch oven, heat 1 tablespoon of the oil over medium heat. Add cubed meat. Cook beef in oil for 5 minutes, stirring occasionally, until browned just beginning to brown. Sprinkle with flour, continue to cook another 10 minutes. Remove beef to bowl; cover to keep warm.

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While the meat browns, peel and chop the onion. Peel and finely mince the garlic. Peel Parsnips, cut into 1/2-inch pieces.

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In the now empty Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Cook onion and garlic in oil 5 minutes, stirring occasionally, until tender. Return beef to Dutch oven. Add wine; cook 1 minute, scraping to loosen any browned bits from bottom of pan. Stir in stock, carrots, parsnips, bay leaves, and thyme. Season again with salt and pepper to taste.

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Heat to boiling; reduce heat. Cover; simmer about 40 minutes, stirring occasionally.

Scrub potatoes, cut in half. Add to the stew pot. Continue to cook, covered, another 40 minutes, until potatoes are fork-tender.

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Ladle stew. Serve with warm bread or biscuits if desired to lap up the beefy liquids.