This Hearty Beef and Vegetable Stew is a comfort food classic…
warm up with a bowl tonight!
So a brewery opened up recently right around the corner from us. Well, to be fair, Shmaltz Brewing opened their tasting room about a year ago, but we didn’t make it in to visit until the end of the summer. But now that we’ve discovered it, we’ve become regulars…not unlike Norm and Carla in Cheers. (If you ever come across Shmaltz in your area, they have one heck of a tasty IPA!) What’s not to love about a craft brewery less than 2 miles from your house? Add in the comfy leather couches, and you can see why we’re hooked.
My wife and I love to go to bar trivia nights. We never (well, rarely) win anything, but we always give it the old college try. The brewery around the corner has a trivia night…and get this–it starts at 6:30 and it’s over by 8:00! Old people unite! (Ok, we might not be that old, but we do get up at 5:00am…that makes us honorary old people.) Actually, I think we wake up earlier than most old people.
For the most part, the trivia categories are movies and music. If there’s one thing I am not good at, it’s movies and music trivia. I think every actor looks like Mark Wahlberg, and I think Phil Collins sang every song in the 1980’s. (Actually, I really do think Phil Collins sang every song in the ’80s.) I’m waiting on the college sports or food categories to come around…of course, I’m sure the questions will be insanely obscure. But then again, it’s trivia. If the questions were too easy, it would be called Jeopardy. (Haha…totally kidding! How do those contestants on Jeopardy know all of that stuff??)
Since trivia starts on the early side, Thursday nights in our house are a bit rushed. My wife usually gets home around 5:30, and then we try to be back out of the door by 6:00. That means we need quick and easy dinners. That means we need this Hearty Beef and Vegetable Stew!
Hearty Beef and Vegetable Stew
One of our mutual friends (who also happens to work with my wife) has been going to trivia with us, and we’ve started a Thursday night dinner tradition at our house. But since we need to eat quickly, we’ve started planning ahead to make sure we always have yummy leftovers ready to go. Just recently, I made a big pot of this beef stew, and it was perfect for Thursday trivia night! I had 3 bowls warmed up and ready to go in no time…and to top it off, this beef stew is pretty much the very definition of comfort food. It’s like the canned soup version…but way, way better.
As we head off into the coldest part of the winter here in upstate New York, I suspect that this Hearty Beef and Vegetable Stew will make many appearances on our dinner table. If you’re in the area on a Thursday night, then swing by and grab a bowl with us…but only if you’re good at trivia!
Did you make a batch of this Hearty Beef and Vegetable Stew at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog). I’d love to see your version!
Hearty Beef and Vegetable Stew
- 1/3 cup all-purpose flour
- 3 tsp salt divided
- 1½ tsp pepper divided
- ½ tsp cumin
- 1 medium beef chuck roast ~3 pounds
- 3 Tbsp olive oil
- 1 medium onion diced
- 1 tsp sugar
- 3 Tbsp tomato paste
- 2 cups dry red wine I recommend red zinfandel
- 4 cups low-sodium beef stock
- 1 Tbsp Worcestershire sauce
- ½ tsp paprika
- 1 tsp dried thyme
- 2 pounds small white potatoes diced into 1” cubes
- 4 large carrots sliced into ½” slices
- 3 stalks celery sliced into ½” slices
- 16-18 small pearl onions aka cipollini onions, peeled (see note below)
- 1 cup dry barley
- 1 cup frozen peas
- crusty bread for serving
- In a medium bowl, whisk together the flour, 2 tsp salt, 1 tsp pepper and cumin until well combined; set aside.
- Trim the chuck roast and then cut into 1” cubes. Place cubed meat in the bowl with the flour mixture. Toss until well coated.
- Using a large Dutch oven, heat the olive oil over medium-high heat. Add half of the flour-coated meat and cook until browned on all sides (~7-8 minutes total). Remove browned meat and repeat process with the remaining meat. Remove second batch of browned meat; set aside.
- Add the diced onions, remaining 1 tsp salt, remaining ½ tsp pepper and sugar to the Dutch oven. Stir and saute for 4-5 minutes over medium heat.
- Add the tomato paste and stir until onions are well coated. Cook for another 1-2 minutes, stirring frequently.
- Return the browned meat to the pan and add the wine, beef stock, Worcestershire sauce, paprika and thyme. Stir until well combined and bring to a boil over high heat. Once liquid begins to boil, reduce heat to low and simmer uncovered for 1 hour.
- Add the potatoes, carrots, celery and pearl onions. Stir until well combined, cover and simmer over low heat for 30 minutes.
- Add the barley; stir until well combined. Cover and simmer for 30 more minutes.
- Stir in the frozen peas and simmer uncovered for 5-10 more minutes.
- Serve with sliced crusty bread.
Looking for more tasty soup and stew recipes? Check out these other favorites, too: