Winter Warm-Up Beef Simmer
A hearty, warming beef stew packed with vegetables and rich flavors, perfect for cold winter evenings and suitable for family dinners or entertaining guests.
Ingredients
- 2 medium onions ⓘ
- 3 lb. beef chuck roast, cut into 2 1/2-inch pieces ⓘ
- 3 medium carrots, cut into 1-inch pieces ⓘ
- 8 oz. package mushrooms, halved ⓘ
- 1 cup apple juice ⓘ
- 6 oz. can tomato paste ⓘ
- 1/2 teaspoon pepper ⓘ
- 1 teaspoon minced fresh garlic ⓘ
- 6 slices bacon, cut into 1/2-inch pieces ⓘ
- 8 medium red potatoes, halved ⓘ
- 3 medium onions, halved ⓘ
- 1/2 cup chopped parsley ⓘ
- 10 1/2 oz. can beef broth ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon thyme leaves ⓘ
Instructions
- Preheat oven to 325°F (163°C).
- Place onions, bacon, and beef in a Dutch oven.
- Cook over medium-high heat, stirring occasionally, until bacon and roast are browned, about 8 to 10 minutes.
- Stir in carrots, potatoes, and onions.
- Add apple juice, beef broth, tomato paste, garlic, pepper, salt, and thyme leaves; stir to combine.
- Cover and bake for 1 1/2 hours.
- Uncover and continue baking, stirring occasionally, for an additional 2 to 2 1/2 hours or until beef is fork-tender.
Tips & Substitutions
For a richer flavor, consider using red wine instead of apple juice. If you're short on time, pre-cook the bacon and sear the beef in batches to speed up the browning process. Adding a splash of Worcestershire sauce can deepen the umami taste. For a different twist, you could substitute the carrots with parsnips, or use sweet potatoes instead of red potatoes.
Serving Suggestions
Serve this hearty beef simmer with crusty bread or over a bed of creamy mashed potatoes for a comforting meal. It pairs beautifully with a fresh green salad or steamed vegetables for a balanced plate. For a fun twist, consider serving with a side of cornbread or your favorite grain, like quinoa or rice, to soak up the delicious sauce.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the beef simmer in a saucepan over medium heat, adding a splash of broth or water if it seems dry. Stir occasionally until heated through, or you can reheat in the oven at 325°F (163°C) until warmed.
Nutrition & Diet Analysis (per serving)
Each serving of Winter Warm-Up Beef Simmer contains roughly 1067 calories, with 54g protein, 149g carbohydrates, and 39g fat. It is an excellent source of vitamin C (245% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (148% of the Daily Value). Note that it is relatively high in sodium, at 1444mg per serving (63% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe in a slow cooker?
Yes, this beef simmer can be adapted for a slow cooker. After browning the bacon and beef, transfer all ingredients to a slow cooker and cook on low for 6-8 hours or on high for 4-5 hours until the beef is tender. This method allows the flavors to meld beautifully.
What can I substitute for beef if I'm looking for a lighter option?
If you're seeking a lighter alternative, you could use chicken thighs instead of beef. Adjust the cooking time accordingly, as chicken will require less time to become tender. Alternatively, try using a plant-based meat substitute suitable for stews for a vegetarian version of this dish.
How can I thicken the sauce if it turns out too thin?
To thicken the sauce, you can create a slurry by mixing equal parts cornstarch and cold water, then stir it into the simmer. Cook for an additional 10-15 minutes until the sauce thickens. Alternatively, you can remove some of the liquid and reduce it in a saucepan on the stove before adding it back to the stew.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).