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These blustery, drizzly October evenings absolutely beg for a cozy pot of stew! Late autumn days possess a certain chill to the air, and this hearty beef vegetable stew provides the perfect remedy. Both healthy and comforting, this stew comes together easily and relatively quickly. What better way to warm up than with a bowl of stew?
Pair it with some bread or biscuits fresh out of the oven, and you get a little taste of heaven.
I especially love the versatility and adaptability of this hearty beef vegetable stew! Depending on what you have on hand, you can easily switch out what veggies you use. Sometimes I use carrots instead of kale, or barley instead of zucchini. It’s a very forgiving stew, which makes it a good choice when you’re looking for a last-minute dinner option!
No matter what veggies you switch out, this stew needs two things to stand out: red wine and Tuscan seasoning. The wine adds another dimension of warmth and greater flavor complexity. I mean, let’s be honest—red wine ALWAYS improves cooking 😉
Another one of my favorite things to use in my cooking is Tuscan seasoning, such as this blend from Amazon. It’s literally my favorite spice blend EVER!! I use it in so many different foods and dishes. It packs a tremendous punch of flavor!
There’s so much to love about a good soup or stew! They not only warm the long winter evenings, they also provide the perfect meal when hosting a group. Put on a big pot to simmer, ask guests to bring some toppings and sides, and you’re set! Soups and stews pair well with so many different things, which makes them a great option when trying to please a crowd. Add in cheese or herbs to make it your own, dunk in a hearty chunk of bread for extra warmth and comfort, or pair with a side salad for a lighter touch. The options are endless!
What’s your favorite soup or stew for the cold weather months? Do you have a go-to crowd-pleaser meal?
Hearty Beef Vegetable Stew
Ingredients
- 1 onion, diced
- 1 lb stew beef
- 4 cloves garlic, minced
- 14 oz crushed tomatoes
- 4 cups beef broth
- ⅓ cup red wine
- 2 tsp Tuscan seasoning
- Salt & pepper, to taste
- 2 medium zucchini
- 2 cups frozen corn
- 4 cups kale, chopped
Instructions
- Saute diced onion, then add in stew beef and minced garlic.
- Once the stew beef is browned, pour in the crushed tomatoes, beef broth, and red wine. Add in the Tuscan seasoning, salt, and pepper. Simmer for approximately one hour.
- While the stew simmers, cut the zucchini in half lengthwise and then chop in ¼" thick pieces. Chop the kale leaves into bite-sized pieces.
- Once the stew has simmered for about an hour, add in the chopped zucchini and frozen corn, then let simmer for another 30 minutes. Add in kale. Let stew simmer for another 5 minutes, adding in additional salt and pepper to taste.
- Enjoy!