A Hearty Winter Stew to Warm You Up

On chilly, wintry days, there’s nothing quite like a rich, flavorful stew to bring comfort. This stew, filled with tender beef and hearty root vegetables, combines smoky paprika, garlic, and onions, creating a dish that will warm you from the inside out. With a sprinkle of fresh gremolata on top, it’s the perfect meal for cold nights, especially when enjoyed in front of a crackling fire with a glass of red wine. Here’s a recipe that’s easy to prepare and perfect for sharing with loved ones.

Ingredients You Will Need

For the Stew:

• 1 kg chuck steak, cut into 2.5 cm cubes
• 3 tablespoons olive oil
• 1 tablespoon butter
• 3 cloves garlic, finely chopped
• 2 medium onions, diced
• 4 cups beef stock (good quality)
• 3 tablespoons tomato paste
• 2 teaspoons sugar
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 2 carrots, peeled and sliced lengthwise
• 2 parsnips, chopped into large pieces
• 1 turnip, chopped into large pieces

For the Gremolata:

• 1/4 cup flat-leaf parsley, finely chopped
• 1 clove garlic, finely chopped
• 2 teaspoons lemon zest, finely chopped

Cooking Instructions

1. Browning the Beef:
   In a large, heavy-based casserole dish, heat the butter and olive oil over high heat. Brown the beef in batches so it doesn’t overcrowd the pot. Once browned, remove the beef and set it aside.
2. Cooking the Aromatics:
   Lower the heat and add the diced onions and chopped garlic to the same pot. Cook them until they soften slightly and become aromatic, around 3-4 minutes.
3. Simmering the Stew:
   Once the onions and garlic are softened, return the browned beef to the pot, along with any juices that may have collected. Add the beef stock, tomato paste, sugar, smoked paprika, and salt. Stir everything together and bring to a simmer. Cover the pot and let it cook on low heat for about 1.5 hours.
4. Adding the Vegetables:
   After 1.5 hours, add the carrots, parsnips, and turnip to the pot. Stir everything together and cook for another 30 minutes, or until the vegetables are tender and the beef is very soft.
5. Making the Gremolata:
   While the stew is cooking, prepare the gremolata. In a small bowl, combine the finely chopped parsley, garlic, and lemon zest. Stir until well mixed.
6. Serving:
   Once the stew is done, serve it in bowls and top with a generous sprinkle of gremolata. You can also serve it with mashed potatoes or soft polenta for extra comfort.

Wine Pairing

To complement the richness of the stew, choose a Lagrein, an earthy and full-bodied Italian wine. The rich fruit tones of Lagrein perfectly balance the smoky flavors in the dish. After trying it with this stew, you’ll find that the two make a wonderfully harmonious pairing, ideal for enjoying during a cozy winter meal.

This stew is the perfect dish to enjoy on a cool, wintry evening. With tender beef, root vegetables, and flavorful spices, it’s a hearty, satisfying meal that brings warmth and comfort. Whether shared with friends or family, this stew will quickly become a favorite in your winter recipe collection. And when paired with a good wine and served with gremolata on top, it’s an unforgettable meal that will have everyone asking for seconds.

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