Winter Beef Stew

Winter Beef Stew

This Winter Beef Stew recipe features hearty root vegetables, and mushrooms available in the winter season. 

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Winter Beef Stew


(about 2 ½ lbs root veggies, total)


  1. Preheat the oven to 375°F.
  2. Whisk together flour, kosher salt, and pepper. Toss with beef until evenly coated.
  3. Heat 2 Tbsp of the olive oil in a large, heavy bottomed pot (we used a 6 qt dutch oven.) Brown beef in batches until golden, about 3 minutes each side. Add more oil as needed. Set aside.
  4. Add remaining 2 Tbsp olive oil. Saute onions until translucent, about 5 minutes. Add garlic, cook for an additional minute. Deglaze the pan with a splash of broth, scraping up any browned bits. Add mushrooms, cook for another 5 minutes.
  5. Stir in all remaining veggies, browned beef, beer, broth, worcestershire sauce, rosemary, thyme, and chili flakes. Bring to a boil, cover, and place in the preheated oven. Cook for an hour. Remove the lid and give it a stir, and bake uncovered for another half hour.
  6. Serve with a green salad and crusty bread.

Makes 6 Servings

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