Cold Weather Comfort Food: Simple Beef Stew

Andy Anderson !


Beef stew is one of those quintessential cold weather comfort foods. I’ll make it at the first whisper of a chill in the air and continue until the crocuses bloom in the Spring.

Most of the ingredients are fairly traditional for a beef stew; however, I’ve added a few things to keep you warm on those cold, gray Winter evenings. And there’s even some BACON!!!

So, you ready… Let’s get into the kitchen.

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★★★★★ 1 vote
30 Min
3 Hr



2 Tbsp
flour, all purpose variety
1 tsp
ground cumin
1 tsp
1 pinch
cayenne pepper, or to taste
salt, kosher variety, to taste
black pepper, freshly ground, to taste
4 Tbsp
grapeseed oil
3 lb
chuck roast, boneless
3 or 4 slice
thick-cut bacon
1 large
yellow onion, thickly sliced
6 small
red potatoes, cut into quarters, about 12 ounces
3 medium
carrots, peeled, and cut on the bias, about 8 ounces
2 sprig(s)
fresh rosemary
2 sprig(s)
fresh thyme
2 clove
cloves, smashed
2 1/2 c
hot beef stock, not broth (freshly made, if possible)
1/2 c
dry white wine


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2Gather your ingredients.

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3Chef’s Tip: The most important ingredient in this recipe is the correct cut of beef. The wrong cut of beef can become dry and stringy, which no sauce will ever be able to rescue. If you use beef chuck roast, you will have a juicy, tender and flavorful roast. Every time.

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4Take the smashed garlic, /rosemary and thyme, and tie together in a piece of cheesecloth with a piece of cooking twine.

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5Chef’s Note: Tying the spices together is called a bouquet garni. By bundling them together it helps to remove them from the stew before consumption.

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6Add the oil to a Dutch oven, and bring the heat up to medium-high.

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7Season the roast with salt and pepper.

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8Add the roast to the Dutch oven and sear, about 4 minutes per side.

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9Chef’s Note: Searing a roast does NOT lock in the juices (not sure how that rumor got started); however, it will add flavor to the finished product.

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10Remove the roast, and reserve.

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11Place a rack in the lower position, and preheat the oven to 300f (150c)

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12Reduce the heat on the Dutch oven to medium low, and layer the onions, potatoes and carrots, in that order.

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13Chef’s Tip: Try to cut the carrots and potatoes to the same thickness. That way they will all cook evenly.

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14Return the roast to the Dutch oven.

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15Add the cumin, paprika, cayenne, flour, and wine to the hot broth, and whisk to combine.

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16Add the liquid to the Dutch oven, along with the bouquet garni.

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17Add the bacon slices to the top of the roast.

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18Allow the liquid to come up to a slight simmer.

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19Cover and place in the preheated oven.

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20Cook in the oven (without opening) for 2 to 3 hours, or until the roast is fork tender.

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21Chef’s Tip: If you want your veggies to have a bit more of a bite to them, then do not add them until the last hour of cooking.

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22Remove the roast, discard the bacon and allow it to rest for 10 minutes.

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23Remove the bouquet garni from the liquid and discard.

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25Place some veggies and gravy in a deep plate.

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26Add a thick slice of beef to the top, and ladle on a bit more gravy.

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27Serve with some nice biscuits, to soak up all that yummy gravy. Enjoy.

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28Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Low Fat, Dairy Free, Soy Free
Other Tags: Quick & Easy, Heirloom