The weather has finally turned cold here in Texas. And it actually snowed last night! When it’s cold and snowy outside, it is the perfect weather for getting cozy on the sofa with a big bowl of heart warming stew.
This stew, or the pot roast version with the same seasonings, is one of my husband’s favorite meals. The broth is so deeply flavored with garlic and herbs, and has reduced down during cooking, so every spoonful is an intense, warming jolt of deliciousness.
What I like about this stew is two-fold. One, I can spend 20 minutes getting everything into the pot, then set it and forget it on a low flame for a few hours to finish cooking. I also make it easier by removing the meat browning step that other stew recipes call for. Two, I can add in a bunch of vegetables which soak up all that incredible flavor. You don’t have to make anything else for this meal!
Since this stew takes a couple of hours to cook, it is the perfect meal to to meal prep on the weekend. After the meat is falling-apart tender, let the stew cool, then store in an airtight container in the fridge till later in the week when comfort food is a must. You can reheat in the microwave or on the stove top.
So throw on some comfy clothes, snuggle on the couch for a night of Netflix and a bowl of this luscious stew to keep you warm and cozy!
A one pot wonder! This stew is full of garlic, herbs and meaty deliciousness. An easy comfort food meal!
- 2 lbs stew meat e.g. beef, elk, deer. chopped into roughly 2-3" pieces
- 2 tbsp olive oil
- 1 medium yellow onion roughly chopped
- 3 celery stalks ends trimmed, roughly chopped
- 3 medium carrots roughly chopped
- 3 small sweet peppers (any color) deseeded, roughly chopped
- 3 oz tomato paste
- 3 garlic cloves minced
- 2 tbsp dried rosemary
- 2 tsp dried oregano
- 2 tsp dried basil
- 1/2 tsp ground sage
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 4 cups beef stock
- 1 cup kale finely chopped (optional)
In a large dutch oven or pot, add olive oil and warm over a medium heat.
Add in the chopped onion, celery, carrots and peppers, and saute for 5-10 mins, till vegetables are softened and caramelized at the edges, stirring occasionally.
Add in minced garlic and stir for 1-2 minutes till aromatic.
Add tomato paste, rosemary, oregano, basil and sage, and stir till well combined with the vegetables. This will wake up the flavors of the herbs and make the kitchen smell amazing!
Add in the stew meat, salt, pepper and beef stock. Stir slowly till the seasonings have mixed well with the broth.
Increase the heat to medium-high, bring the stew to a boil, then reduce the heat to low and cover the pot.
Cook for 1.5 to 2.5 hrs, or until the meat is falling-apart tender. Taste and add more salt and pepper as desired. If you like, you can garnish with a little kale for added nourishment.