Grandma always calls this 'Soul-Warming Stew' because it's the ultimate cure for a winter day!

There's something deeply comforting about a hearty beef and potato stew, especially when it simmers away in a slow cooker, filling the house with its rich aroma. This recipe harks back to the days when my grandmother would make a similar stew on her old wood-burning stove, using whatever vegetables were in season and beef from the local butcher. It's a dish that embodies the essence of Midwestern cooking—simple, nourishing, and made with love. Perfect for those chilly days when you want something warm and satisfying, this stew is a reminder of the enduring power of home-cooked meals.

This savory beef and potato stew pairs beautifully with a slice of crusty bread or a warm, flaky biscuit to soak up all the delicious broth. A simple green salad with a tangy vinaigrette can add a refreshing contrast to the richness of the stew. For a touch of sweetness, consider serving it with a side of homemade applesauce or a slice of cornbread, which complements the hearty flavors perfectly.

Servings: 6

2 pounds beef stew meat, cut into 1-inch cubes
4 large potatoes, peeled and diced
3 carrots, sliced
2 stalks celery, chopped
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 cup red wine (optional)
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt and pepper to taste
2 tablespoons olive oil

1. In a large skillet, heat the olive oil over medium-high heat. Add the beef stew meat and brown on all sides. This step adds depth of flavor to the stew.

2. Transfer the browned beef to the slow cooker.

3. In the same skillet, add the onion and garlic, sautéing until the onion is translucent. Add the tomato paste and cook for another minute.

4. Transfer the onion mixture to the slow cooker.

5. Add the potatoes, carrots, and celery to the slow cooker.

6. Pour in the beef broth and red wine, if using. Stir in the thyme, rosemary, bay leaves, salt, and pepper.

7. Cover and cook on low for 8 hours, or until the beef is tender and the vegetables are cooked through.

8. Remove the bay leaves before serving. Taste and adjust seasoning if necessary.

For a slightly different flavor, try adding a tablespoon of Worcestershire sauce or a splash of balsamic vinegar to the stew. You can also include other root vegetables like parsnips or turnips for added depth. If you prefer a thicker stew, mix a tablespoon of cornstarch with a little water and stir it into the stew during the last hour of cooking. For a touch of heat, add a pinch of red pepper flakes or a dash of hot sauce.