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Beef Stew With Winter Vegetables
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Sauté the beef cubes in small batches, until brown on all sides.
Sauté the onion and garlic until translucent.

Beef Stew With Winter Vegetables

Serves 4

There’s nothing more comforting and delicious on a cold winter day than a big, steaming bowl of beef stew. This is a simple recipe, easy to prepare, and creates a delicious combination of beef and winter vegetables. I like to serve mine with a large plate of Garlic Mashed Potatoes.

  • 2 pounds beef chuck
  • 1/4 cup all-purpose flour
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 3 tablespoons oil
  • 2 tablespoons unsalted butter
  • 1 large onion, cut into 1/2-inch thick wedges
  • 2 large cloves garlic, minced
  • 1/2 cup dry red wine
  • 2 cups homemade beef stock or canned beef broth
  • 1/4 cup balsamic vinegar
  • 1 bay leaf
  • 6 to 8 fresh large sage leaves, washed and dried
  • 1 pound butternut squash, peeled and cut into 1-inch pieces
  • 1/2 pound parsnips, peeled and cut into 1-inch pieces
  • 2 medium carrots, peeled and cut into 1-inch chunks
  • 1/2 pound Roma tomatoes, cored, blanched, peeled seeded, and diced
  1. Cut the beef into 1-inch cubes.
  2. On a piece of waxed paper or in a plastic food storage bag combine flour, salt and pepper. Toss beef cubes in flour mixture to coat or place beef cubes in food storage bag and shake until beef cubes are coated with flour mixture.
  3. In a wide, heavy saucepan, heat the oil. Brown beef cubes on all sides, removing from pan as browned.
  4. In the same saucepan, melt the butter. Sauté the onion and garlic until translucent.
  5. Deglaze with red wine and bring to a boil, scraping up any browned bits from bottom of saucepan. Return the meat to the pan. Add stock, vinegar and bay leaf. Cover and let simmer 1 hour.
  6. Cut the sage leaves into a chiffonade and stir into sauce with the butternut, squash, parsnips, carrots and tomatoes. Cover and let simmer 20 minutes or until meat and vegetables are tender. Remove bay leaf and correct seasonings.

Serve in large bowls with chopped parsley for garnish.

Wine Recommendation:

Hearty wines go best with hearty dishes. I love a young Syrah or Shiraz, as they call it in Australia, with my beef stew. Look for Clos du Bois and Benzinger from California, Rosemount and Penfolds from Australia. They’re all inexpensive, and offer wonderful depth and flavor for young wines.
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