It’s winter — think stew

The Washington Post

This savory beef stew is the very essence of comfort food: a homey, warm and filling one-pot meal that will satisfy the most ardent meat-and-potatoes person. This recipe takes the old-word dish in a fresher, more healthful direction by incorporating a bounty of vegetables.

This meat is cooked with onion, garlic and spices in broth that thickens and becomes deeply flavorful.

Beef and Many Vegetable Stew

4 servings

1 1/4 pounds lean boneless chuck roast, trimmed and cut into 1/2-inch pieces

3/4 teaspoon salt, or more as needed

1/2 teaspoon freshly ground black pepper, or more as needed

2 tablespoons olive oil

1 large onion, coarsely chopped

3 cloves garlic, minced

2 tablespoons flour

1 tablespoon sweet paprika

1 cup dry red wine

1 1/2 cups no-salt-added beef broth

1 sprig rosemary

2 medium Yukon Gold potatoes (8 ounces total) unpeeled, cut into 1/2-inch chunks

2 medium carrots, cut into 1/4-inch pieces

1 medium red bell pepper, stemmed, seeded and cut into 1/2-inch pieces

8 ounces green beans, trimmed and cut into 1-inch pieces

Season the pieces of boneless chuck roast with 1/4 teaspoon each of the salt and black pepper.

Heat the oil in a large, heavy pot, such as a Dutch oven, over medium-high heat. Once the oil shimmers, add the beef and cook for about 6 minutes, turning the pieces as needed so they’re golden brown/lightly seared all over. Use tongs to transfer the meat to a plate.

Reduce the heat to medium; add the onion and stir to coat. Cook for about 5 minutes or until softened. Add the garlic, flour and paprika; cook, stirring, for about 30 seconds or until well incorporated. Add the wine and cook, stirring occasionally and using a wooden spoon to dislodge any browned bits from the bottom of the pot. The mixture should thicken in about a minute.

Add the broth, rosemary, then return the browned meat to the pot. Once the liquid begins to bubble, reduce the heat to low; cover and cook for 45 minutes, stirring once or twice.

Stir in the potatoes, carrots, red bell pepper and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper; cover and cook for 40 minutes, then add the green beans. Cover and cook for about 10 minutes more or until all the vegetables and the meat are tender.

Nutrition per serving: 380 calories, 28 g protein, 28 g carbohydrates, 14 g fat, 5 g saturated fat, 85 mg cholesterol, 600 mg sodium, 5 g dietary fiber, 8 g sugar