Fall stews are easy to make in batches and store well in the freezer. These recipes focus on simple ingredients and straightforward steps so you can prep ahead without extra stress. You will find ideas that fit into regular meal planning and help cut down on weeknight cooking. Each one is designed to reheat nicely after freezing. They give you practical options for getting warm meals on the table during busy weeks.
Helpful Tips Before You Start
These tips will help you prepare fall stews that freeze and reheat well all season.
Cool the Stew Completely
Let the finished stew reach room temperature before packing it away. Hot food creates excess moisture that leads to freezer burn.
Portion Into Freezer Bags
Divide the cooled stew into single or family-size portions in freezer bags. Press out the air and lay the bags flat to freeze so they stack easily later.
Leave Out Dairy and Potatoes
Add cream, milk, or potatoes after thawing instead of before freezing. These ingredients often turn grainy or mushy once thawed.
Label With Reheating Notes
Write the stew name, freeze date, and simple reheating steps right on the bag. Clear labels save time when you pull meals out weeks later.
Thaw Overnight in the Fridge
Move a bag from the freezer to the refrigerator the night before you want to serve it. Slow thawing keeps the vegetables and meat in better shape.
Classic Beef and Barley Stew with Mushrooms
This stew brings together tender chunks of beef, earthy mushrooms, and chewy barley in a savory broth. It works well for fall weekends when you want to cook once and eat several times. The result is a hearty bowl with balanced texture and deep flavor from slow simmering.
It fits easily into freezer meal prep because the ingredients hold up well after thawing. You can portion it out for quick lunches or dinners without much extra work.
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 1 pound beef stew meat, cubed
- 8 ounces cremini mushrooms, sliced
- 1 cup pearl barley
- 1 large onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 cups beef broth
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the beef stew meat and brown it on all sides for even flavor.
- Stir in the onion, carrots, celery, and garlic. Cook until the onion softens.
- Add the tomato paste and dried thyme. Stir for one minute to coat the vegetables.
- Pour in the beef broth and add the bay leaves. Bring the mixture to a simmer.
- Stir in the pearl barley and mushrooms. Cover the pot and cook for 45 minutes until the barley is tender and the beef is soft.
- Season with salt and black pepper. Remove the bay leaves before serving.
Notes
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife
Moroccan Chickpea and Sweet Potato Stew
This stew brings together sweet potatoes and chickpeas in a spiced tomato broth that tastes even better after a day or two. The warm spices make it a good choice for cool weather, and the hearty texture holds up well when frozen and reheated. It works as a simple weeknight meal that you can portion out for later.
Equipment
- Large pot
- Cutting board
- Knife
- Measuring spoons
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 medium sweet potatoes, peeled and cubed
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
- Fresh cilantro, chopped, for serving
- Lemon wedges, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes.
- Stir in the garlic and cook for 1 minute until fragrant.
- Add the sweet potatoes, chickpeas, diced tomatoes, and vegetable broth to the pot.
- Mix in the cumin, coriander, cinnamon, ginger, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 20 minutes until the sweet potatoes are tender.
- Ladle the stew into bowls and top each serving with chopped cilantro and a squeeze of lemon.
Notes
Cuisine: Moroccan
Equipment: Large pot, Cutting board, Knife, Measuring spoons
Creamy Turkey and Wild Rice Stew with Sage
This stew brings together tender turkey, chewy wild rice, and earthy sage in a creamy broth that feels comforting on cool days. It works well for freezer meal prep because you can cook the base in advance, freeze it, and stir in the cream after reheating.
Equipment
- Large pot
- Cutting board
- Knife
Ingredients
- 1 pound boneless turkey breast, cut into bite-sized pieces
- ¾ cup uncooked wild rice
- 1 medium onion, diced
- 3 carrots, peeled and sliced
- 2 celery ribs, sliced
- 4 cups chicken broth
- 1 tablespoon fresh sage, chopped
- ½ cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Place the turkey pieces in a large pot over medium heat and cook until lightly browned on all sides.
- Add the onion, carrots, and celery to the pot and cook for 5 minutes until the vegetables begin to soften.
- Stir in the wild rice and chicken broth, then bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 45 minutes until the rice is tender.
- Stir in the chopped sage, salt, and pepper.
- Remove the pot from the heat and slowly stir in the heavy cream until the stew is smooth.
Notes
Cuisine: American
Equipment: Large pot, Cutting board, Knife
Spicy Pork and Butternut Squash Stew
This stew brings together cubes of pork and sweet butternut squash in a broth that carries a steady chili heat. It makes a filling meal on cool evenings and holds up well when portioned for the freezer.
The recipe works for meal prep because the ingredients cook in one pot and reheat without losing much texture. The squash softens just enough to thicken the broth while the pork stays tender.
Equipment
- Large pot
- Wooden spoon
- Cutting board
- Sharp knife
Ingredients
- 1.5 pounds pork shoulder, cut into 1-inch cubes
- 4 cups butternut squash, peeled and cut into 1-inch cubes
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1 can (14 ounces) diced tomatoes
- 4 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the pork cubes and cook until browned on all sides, about 6 to 8 minutes. Remove the pork and set it aside.
- Add the diced onion to the same pot and cook until it softens, about 4 minutes. Stir in the minced garlic and cook for 1 minute more.
- Return the pork to the pot. Add the chili powder, cumin, cayenne pepper, salt, and black pepper. Stir to coat the meat and vegetables.
- Pour in the diced tomatoes and chicken broth. Add the butternut squash cubes. Bring the mixture to a boil, then reduce the heat to low.
- Cover the pot and simmer for 45 minutes, stirring occasionally, until the pork is tender and the squash is soft.
Notes
Cuisine: American
Equipment: Large pot, Wooden spoon, Cutting board, Sharp knife
Irish Lamb Stew with Potatoes and Guinness
This stew brings together tender lamb and hearty potatoes in a rich broth flavored with Guinness. It is a practical choice for fall weekends when you want to prepare meals ahead and stock the freezer. The result is a thick, savory dish with deep malt notes that hold up well after reheating.
The recipe works especially well for busy weeks because it scales easily and freezes without losing texture. Lamb and potatoes stay satisfying even after thawing, and the Guinness gives the broth a rounded flavor that feels complete on its own.
Equipment
- Large pot
- Wooden spoon
- Cutting board
Ingredients
- 1.5 pounds lamb stew meat, cut into chunks
- 4 medium potatoes, peeled and cubed
- 1 bottle (12 oz) Guinness stout
- 2 large onions, diced
- 3 carrots, peeled and sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Pat the lamb dry and season it with salt and pepper. Heat the olive oil in a large pot over medium-high heat. Brown the lamb in batches until all sides are seared, then remove it to a plate.
- Lower the heat to medium. Add the onions and carrots to the pot and cook until the onions soften. Stir in the garlic and cook for one minute more.
- Sprinkle the flour over the vegetables and stir for one minute to coat them. Pour in the Guinness, scraping the bottom of the pot to release any browned bits.
- Return the lamb to the pot along with the beef broth, thyme, and bay leaves. Bring the mixture to a simmer, then cover and cook for 45 minutes.
- Add the potatoes and continue simmering, uncovered, for 25 to 30 minutes until the potatoes are tender and the lamb is soft. Remove the bay leaves before serving. Garnish each bowl with chopped parsley.
Notes
Cuisine: Irish
Equipment: Large pot, Wooden spoon, Cutting board
Lentil and Kale Stew with Italian Sausage
This stew brings together savory Italian sausage with earthy lentils and sturdy kale for a hearty bowl that feels right at home on cool fall days. The sausage gives it a rich flavor while the lentils thicken the broth naturally and the kale adds a pleasant bite.
It works well for freezer meal prep because the ingredients hold their texture after thawing and reheating. You can cook a batch ahead and portion it out for quick lunches or dinners later in the season.
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 1 pound Italian sausage, casings removed
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 cup dried green lentils, rinsed
- 1 (14.5 oz) can diced tomatoes
- 4 cups chicken broth
- 1 teaspoon Italian seasoning
- 4 cups chopped kale
- Salt and black pepper to taste
Instructions
- Cook the Italian sausage in a large pot over medium heat. Break it into small pieces with a spoon as it browns.
- Add the onion, carrots, and celery to the pot. Stir and cook until the vegetables soften.
- Stir in the garlic and cook for one minute until fragrant.
- Add the lentils, diced tomatoes, chicken broth, and Italian seasoning. Bring the mixture to a boil.
- Reduce the heat to low and simmer for 25 to 30 minutes until the lentils are tender.
- Stir in the kale and cook for a few minutes until it wilts. Season with salt and black pepper.
Notes
Cuisine: Italian
Equipment: Large pot, Wooden spoon, Knife, Cutting board
Chicken and White Bean Stew with Rosemary
This stew brings together tender chicken and creamy white beans in a light rosemary broth. It works well for fall meal prep because the flavors hold up nicely after freezing and reheating on busy weeknights.
The texture stays hearty without feeling heavy, and the rosemary gives a steady herbal note that pairs with simple sides like crusty bread or rice.
Equipment
- Large pot
- Cutting board
- Knife
Ingredients
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 1 large onion, diced
- 2 carrots, peeled and sliced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 2 tablespoons olive oil
- 2 sprigs fresh rosemary
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chicken pieces and cook until lightly browned on all sides.
- Add the onion, carrots, and garlic to the pot. Stir and cook for about 5 minutes until the vegetables begin to soften.
- Pour in the chicken broth and add the rosemary sprigs. Bring the mixture to a simmer.
- Reduce the heat and let the stew simmer for 20 minutes.
- Stir in the drained white beans and cook for another 10 minutes.
- Remove the rosemary sprigs. Season with salt and black pepper to taste.
Notes
Cuisine: American
Equipment: Large pot, Cutting board, Knife
Smoky Beef and Black Bean Chili Stew
This stew brings together ground beef and black beans in a thick, smoky chili broth. The blend of smoked paprika and cumin gives it a deep, savory flavor that feels right at home on cool fall days. It works well as a make-ahead meal since the taste holds up after freezing and reheating.
Make a batch early in the week and portion it out for quick dinners later. The texture stays hearty without becoming too thick, so it reheats smoothly from frozen.
Equipment
- Large pot
- Wooden spoon
- Measuring spoons
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tablespoons smoked paprika
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 4 cups beef broth
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
- Add the diced onion and minced garlic to the pot. Cook for 3 to 4 minutes until the onion softens.
- Stir in the smoked paprika, ground cumin, and chili powder. Cook for 1 minute to toast the spices.
- Pour in the black beans, fire-roasted diced tomatoes, and beef broth. Season with salt and pepper.
- Bring the mixture to a simmer, then reduce the heat and cook for 20 minutes, stirring occasionally, until the stew thickens slightly.
Notes
Cuisine: American
Equipment: Large pot, Wooden spoon, Measuring spoons
Coconut Curry Vegetable Stew with Tofu
This Coconut Curry Vegetable Stew with Tofu combines creamy coconut milk with warm curry spices and sturdy fall vegetables. The tofu takes on the flavors during simmering, creating a hearty bowl that holds up well after freezing. It works well for weekend prep sessions when you want ready meals for busy days ahead.
The finished stew offers a rich texture with tender chunks of squash and carrot in a lightly spiced broth. Spinach stirred in at the end adds color and freshness without overpowering the curry notes.
Equipment
- Large pot
- Knife
- Cutting board
Ingredients
- 14 ounces firm tofu, pressed and cubed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 2 cups butternut squash, peeled and cubed
- 2 carrots, sliced
- 1 red bell pepper, chopped
- 1 can (14 ounces) coconut milk
- 2 cups vegetable broth
- 2 cups fresh spinach
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the pressed and cubed tofu and cook for 5 to 7 minutes, turning occasionally until lightly browned on all sides. Remove the tofu and set it aside.
- In the same pot, add the diced onion, minced garlic, and grated ginger. Cook for 3 minutes until the onion softens.
- Stir in the curry powder and cook for 1 minute to release the spices.
- Add the cubed butternut squash, sliced carrots, and chopped red bell pepper. Pour in the vegetable broth and coconut milk. Stir to combine.
- Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 20 minutes until the vegetables are tender.
- Return the browned tofu to the pot and stir in the fresh spinach. Cook for 2 more minutes until the spinach wilts. Season with salt and pepper.
Notes
Cuisine: Thai
Equipment: Large pot, Knife, Cutting board
Apple Cider Pork Stew with Root Vegetables
This stew brings together tender pork and earthy root vegetables in a lightly sweet broth made with apple cider. It is a solid choice for fall weekends when you want something hearty that freezes well for later meals.
The flavors balance savory meat with the natural sweetness of cider and carrots. Root vegetables hold their texture after freezing and reheating, so the stew stays satisfying even weeks after prep.
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 1.5 pounds pork shoulder, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, sliced into rounds
- 2 parsnips, cut into 1-inch pieces
- 1 sweet potato, cut into 1-inch pieces
- 2 cloves garlic, minced
- 2 cups apple cider
- 2 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the pork cubes and brown them on all sides for about 6 minutes total. Remove the pork and set it aside.
- Add the onion, carrots, parsnips, and sweet potato to the same pot. Cook for 5 minutes, stirring occasionally, until the onion softens.
- Stir in the garlic and cook for 1 minute more.
- Return the pork to the pot. Pour in the apple cider and chicken broth. Add the thyme, salt, and black pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45 minutes until the pork is tender and the vegetables are cooked through.
- Let the stew cool completely before dividing it into freezer-safe containers.
Notes
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife
Hearty Mushroom and Farro Stew with Thyme
This stew brings together earthy mushrooms and chewy farro in a broth scented with thyme. It works well for fall weekends when you want to prep several meals at once and store them in the freezer.
The texture stays hearty after reheating, with the farro holding its bite and the mushrooms giving a savory depth that feels comforting on cooler days.
Equipment
- Large Pot
- Knife
- Cutting Board
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 pound cremini mushrooms, sliced
- 2 medium carrots, diced
- 1 cup farro, rinsed
- 4 cups vegetable broth
- 3 sprigs fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it softens.
- Stir in the garlic and cook for 1 minute more. Add the mushrooms and carrots. Cook for 5 minutes, stirring now and then, until the mushrooms release their liquid.
- Pour in the farro, vegetable broth, thyme sprigs, salt, and black pepper. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 30 minutes. Stir once or twice during cooking.
- Remove the thyme sprigs before serving or storing.
Notes
Cuisine: American
Equipment: Large Pot, Knife, Cutting Board
Turkey and Sweet Potato Stew with Cranberries
This stew brings together lean turkey and sweet potatoes in a savory broth with a hint of warmth from cinnamon. Dried cranberries add a pleasant tart note that makes each bite interesting. It works well as a make-ahead meal because the ingredients hold up nicely after freezing and reheating.
The finished stew has a thick, comforting texture with tender chunks of sweet potato and bits of turkey throughout. It suits cool evenings when you want something hearty but not heavy.
Equipment
- Large pot
- Wooden spoon
- Cutting board
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon
- 1/2 cup dried cranberries
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until it is no longer pink.
- Add the onion and garlic to the pot. Cook for 3 to 4 minutes until the onion softens.
- Stir in the sweet potato cubes, chicken broth, thyme, cinnamon, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 20 minutes until the sweet potatoes are fork-tender.
- Stir in the dried cranberries and simmer uncovered for 5 more minutes. Taste and adjust salt and pepper if needed.
Notes
Cuisine: American
Equipment: Large pot, Wooden spoon, Cutting board
White Bean and Pumpkin Stew with Pancetta
This stew combines creamy pumpkin with tender white beans and savory bites of pancetta for a hearty fall meal. It works well for busy weeks when you want something warming that can be made ahead and frozen in portions. The texture stays thick and satisfying after reheating, with the pancetta adding a salty depth that balances the sweetness of the pumpkin.
Equipment
- Large pot
- Wooden spoon
- Can opener
Ingredients
- 4 ounces pancetta, diced
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 cans (15 ounces each) white beans, drained and rinsed
- 1 can (15 ounces) pumpkin puree
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced pancetta and cook until it begins to brown and release its fat.
- Add the diced onion to the pot and cook until softened. Stir in the minced garlic and cook for another minute.
- Pour in the vegetable broth, then add the pumpkin puree, drained white beans, dried thyme, salt, and black pepper.
- Bring the mixture to a simmer and cook for 20 minutes, stirring occasionally to prevent sticking.
- Taste and adjust salt if needed before removing the pot from the heat.
Notes
Cuisine: Italian
Equipment: Large pot, Wooden spoon, Can opener
Spiced Lamb and Chickpea Stew with Spinach
This stew brings together tender lamb, creamy chickpeas, and fresh spinach in a warmly spiced tomato broth. It is a practical choice for fall meal prep because the flavors develop nicely after freezing and reheating. The result is a hearty bowl with soft vegetables, meaty bites, and a gentle kick from the spices.
This recipe serves 4 people.
– 1 tablespoon olive oil – 1 pound ground lamb – 1 medium onion, chopped – 3 cloves garlic, minced – 2 teaspoons ground cumin – 1 teaspoon smoked paprika – 1/2 teaspoon ground cinnamon – 1 (15-ounce) can chickpeas, drained and rinsed – 1 (14-ounce) can crushed tomatoes – 2 cups vegetable broth – 5 ounces fresh spinach – Salt and black pepper to taste
### Instructions
1. Heat the olive oil in a large pot over medium heat. Add the ground lamb and cook until browned, breaking it up with a spoon as it cooks.
2. Add the chopped onion and minced garlic to the pot. Cook for 3 to 4 minutes until the onion softens.
3. Stir in the cumin, smoked paprika, and cinnamon. Cook for 1 minute until the spices smell fragrant.
4. Pour in the chickpeas, crushed tomatoes, and vegetable broth. Season with salt and black pepper. Bring the mixture to a simmer.
5. Reduce the heat to low, cover the pot, and cook for 20 minutes, stirring occasionally.
6. Stir in the fresh spinach and cook for 2 to 3 minutes until it wilts. Remove from heat.
### Extra Tips
Make the stew ahead, cool it completely, and portion it into freezer containers before adding the spinach. When reheating from frozen, warm the base first then stir in fresh spinach at the end so it stays bright. If the stew thickens too much after freezing, add a splash of broth while reheating to loosen it.
Course: Main Course Cuisine: Mediterranean Equipment: Large pot, Wooden spoon, Knife, Cutting board
Serves 4 people.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the ground lamb and cook until browned, breaking it up with a spoon as it cooks.
- Add the chopped onion and minced garlic to the pot. Cook for 3 to 4 minutes until the onion softens.
- Stir in the cumin, smoked paprika, and cinnamon. Cook for 1 minute until the spices smell fragrant.
- Pour in the chickpeas, crushed tomatoes, and vegetable broth. Season with salt and black pepper. Bring the mixture to a simmer.
- Reduce the heat to low, cover the pot, and cook for 20 minutes, stirring occasionally.
- Stir in the fresh spinach and cook for 2 to 3 minutes until it wilts. Remove from heat.
Extra Tips
Make the stew ahead, cool it completely, and portion it into freezer containers before adding the spinach. When reheating from frozen, warm the base first then stir in fresh spinach at the end so it stays bright. If the stew thickens too much after freezing, add a splash of broth while reheating to loosen it.Course: Main Course Cuisine: Mediterranean Equipment: Large pot, Wooden spoon, Knife, Cutting board
Vegetable Beef Stew with Red Wine and Herbs
This stew brings together tender beef and hearty vegetables in a rich broth flavored with red wine and earthy herbs. It works well for fall weekends when you want to prep several meals at once and store them for later. The result is a thick, comforting bowl with balanced savory notes and a slight herbal brightness.
The recipe freezes cleanly because the ingredients hold their texture after reheating. It suits busy weeks when you need a ready meal that still tastes like it was made fresh.
Equipment
- Large pot
- Cutting board
- Knife
Ingredients
- 1 pound beef stew meat, cubed
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 potatoes, cubed
- 2 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the beef cubes and brown them on all sides, then remove the meat and set it aside.
- Add the onion, carrots, and celery to the same pot. Cook until the onion turns soft.
- Stir in the garlic and cook for one minute more.
- Pour in the red wine and scrape the bottom of the pot to loosen any browned bits.
- Return the beef to the pot. Add the beef broth, tomato paste, thyme, rosemary, bay leaves, potatoes, and a pinch of salt and pepper.
- Bring the mixture to a simmer, then cover and cook for about 90 minutes until the beef is tender and the potatoes are cooked through.
- Remove the bay leaves before serving or storing.
Notes
Cuisine: American
Equipment: Large pot, Cutting board, Knife
