A Winter Staple Recipe
When the days turn dark early and the cold settles in there’s nothing quite like a pot of slow-simmered stew filling the house with warmth. This recipe has become one of our winter rituals, the kind of recipe you make once, fall in love with, and then find yourself craving again and again. It’s deeply nourishing, rich without being heavy, and packed with simple ingredients that make you feel grounded and cozy.
This recipe shines because it uses grass-fed beef, real broth, and plenty of seasonal vegetables. The combination of red wine, garlic, tomato paste, and herbs creates a broth so good you’ll want to drink it straight from the ladle. Pair it with sourdough, or enjoy it by the fire with nothing but a spoon, this is true winter comfort food.
Cozy Winter Recipe:
Beef & Vegetable Stew
Ingredients
2 pounds grass-fed stew meat
2 quarts beef stock (homemade is best — bone broth takes this to the next level)
1 large sweet onion
5 large carrots
5–7 stalks celery
8–15 cloves garlic, minced (we go heavy!)
1 pound potatoes (or sub yams / butternut squash)
1 cup red wine
1–2 tbsp organic tomato paste
6 bay leaves
3 sprigs fresh lemon thyme or ½ tbsp dried
1 sprig fresh rosemary or 1 tsp dried
½ tsp smoked paprika
Sea salt + black pepper
Expeller-pressed coconut oil
Instructions
Prep your ingredients.
Cut the stew meat into bite-sized pieces (if needed). Chop celery, onion, carrots, and potatoes. Mince the garlic.
Brown the beef.
Heat 3 tbsp coconut oil in a heavy pot over medium-high heat. Add the garlic and beef, cooking until browned (don’t burn the garlic!).
Add the veggies.
Stir in onions, celery, carrots, and potatoes. Add a bit more oil if needed.
Deglaze with red wine.
Pour in the wine and let it simmer 5–8 minutes to cook off the alcohol.
Season.
Add tomato paste, bay leaves, thyme, rosemary, smoked paprika, salt, and pepper. Stir well.
Pour in the broth.
Add beef stock, cover, and bring to a simmer.
Slow-simmer. Reduce heat and let the stew gently cook for at least 1 hour.
For best flavor… Keep it on super low heat for 3–4 hours. The longer, the richer and silkier the stew.
Serve & enjoy!
Pair with sourdough, or enjoy by itself. This recipe also freezes perfectly and becomes the easiest grab-and-heat winter lunch.
Our Recommendations
Why We Love This Stew in Winter
❄️ It’s customizable.
Swap potatoes for butternut squash or yams, pack in extra carrots, add more garlic — make it yours.
❄️ It’s budget-friendly and freezer-friendly.
This stew makes a large batch, freezes beautifully, and somehow tastes even better the next day.
❄️ It’s nutrient-dense and grounding.
Grass-fed beef gives you iron, zinc, B vitamins, collagen, and healthy fats that are especially supportive in colder months.
❄️ It makes your whole home smell amazing.
Lemon, thyme, garlic, rosemary, red wine… together they create a cozy aroma.
Winter Wellness
Because you know we can’t help ourselves, a nourishing recipe deserves nourishing habits:
✨ Use grass-fed beef whenever possible.
The flavor, nutrient density, and healthy fat profile are unmatched.
✨ Make your own broth.
A pot of simmering bones on the stove all day? Peak winter homemaker energy.
✨ Add extra garlic + herbs.
Winter immunity boosters that taste amazing.
✨ Cook low and slow.
Letting this stew simmer for hours is what gives it that rich, velvety broth.
✨ Store in glass.
We prefer mason jars for freezing and reheating.
✨ Pair with a low-tox cozy home.
Simmer pots, beeswax candles, and a clean kitchen make meals feel even more grounding.
If you make this stew, tag us! It’s one of those recipes that becomes part of your winter rhythm. Bowl by bowl, it’s pure comfort.
