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Wintertime Braised Beef Stew Recipe
Wintertime Braised Beef Stew Recipe photo by Taste of Home

Wintertime Braised Beef Stew Recipe

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4.5 13
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This easy beef stew has a deep, rich taste. Since it's even better a day or two later, you may want to make a double batch. —Michaela Rosenthal, Indio, California
TOTAL TIME: Prep: 40 min. Bake: 2 hours
MAKES:8 servings
TOTAL TIME: Prep: 40 min. Bake: 2 hours
MAKES: 8 servings


  • 2 pounds boneless beef sirloin steak or chuck roast, cut into 1-inch pieces
  • 2 tablespoons all-purpose flour
  • 2 teaspoons Montreal steak seasoning
  • 2 tablespoons olive oil, divided
  • 1 large onion, chopped
  • 2 celery ribs, chopped
  • 2 medium parsnips, peeled and cut into 1-1/2-inch pieces
  • 2 medium carrots, peeled and cut into 1-1/2-inch pieces
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup dry red wine or reduced-sodium beef broth
  • 2 tablespoons red currant jelly
  • 2 bay leaves
  • 2 fresh oregano sprigs
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • Minced fresh parsley, optional

Nutritional Facts

1 cup equals 310 calories, 9 g fat (3 g saturated fat), 64 mg cholesterol, 373 mg sodium, 26 g carbohydrate, 5 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 starch 1 vegetable 1 fat.


  1. Preheat oven to 350°. Toss beef with flour and steak seasoning.
  2. In an ovenproof Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches; remove with a slotted spoon.
  3. In same pan, heat remaining oil over medium heat. Add onion, celery, parsnips and carrots; cook and stir until onion is tender. Add garlic; cook 1 minute longer. Stir in tomatoes, wine, jelly, bay leaves, oregano and beef; bring to a boil.
  4. Bake, covered, 1-1/2 hours. Stir in beans; bake, covered, 30-40 minutes longer or until beef and vegetables are tender. Remove bay leaves and oregano sprigs. If desired, sprinkle with parsley.
    Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
    Yield: 8 servings (2 quarts).
Originally published as Wintertime Braised Beef Stew in Healthy Cooking October/November 2008, p31

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviewed Feb. 20, 2016

"My daughter was convinced she hated stew...until she at this!"

Reviewed Feb. 16, 2016

"Very tasty! I chose to leave out the jelly since it was optional, and used the beef broth option. It was very good. The parsnips were not as tasty as I'd hoped, so I'll use potatoes next time (my husband prefers them)... but I WILL be making this one again. Thanks!"

Reviewed Feb. 6, 2016

"What a waste of time and ingredients. Used all ingredients, chuck roast instead of sirloin, (dodged that bullet) red currant jelly, etc. Just blah. Over powered by parsnip flavor even used less. Thank goodness that it did not make a lot!!!"

Reviewed Dec. 29, 2015

"Fantastic!!! I'm a mom of some terrible picky eaters including my husband. They all like different things and it is a huge challenge to have them all like the same thing. But, I refuse to make separate meals. This stew was ABSOLUTELY AMAZING! I followed everything step by step. I do not like the ones that replace this for that. Not cool. It confuses the ones that just wanna make the recipe for how it is. And, it was phenomenal. My son, daughter, husband and me devoured it in one sitting. No leftovers. We are still wanting more. Thank you so much! This recipe is beyond 5 stars! Happy New Year's!!!"

Reviewed Dec. 16, 2015

"This is a very good stew, i followed the recipe except red current jam could not find anywhere. The house smelled wonderful for hours. Only thing i will change next time is adding more liquid it turned out very thick. Thank you for recipe"

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