Meet Stay-a-Bed Stew: The Vintage Dump-and-Simmer Recipe That’ll Soothe Any Cold
When the chill of winter settles in, or the sniffles start to creep up on you, there’s nothing quite as comforting as a big, warm bowl of stew. Stay-a-Bed Stew is just that – a vintage dump-and-simmer recipe that lets you indulge in the simple joys of home-cooked goodness without spending hours in the kitchen. With its hearty ingredients and rich flavors, this stew is sure to become a family favorite, perfect for cozy nights in or serving on a lazy Sunday afternoon.
Imagine coming in from the cold to the inviting aroma of tender vegetables and savory meat wafting through your home. The beauty of this recipe lies in its ease and adaptability; simply toss in your ingredients, set the simmer, and turn your attention to what really matters – spending quality time with loved ones. Whether you’re feeling under the weather or just craving something delicious, this stew delivers warmth and comfort in every spoonful.
This is what the finished dish looks like when perfectly baked.
Ingredients
- 1 pound beef stew meat, cut into 1-inch cubes
- 4 cups beef broth
- 1 medium onion, chopped
- 3 carrots, sliced
- 2 potatoes, diced
- 2 celery stalks, chopped
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cloves garlic, minced
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- Optional: fresh parsley for garnish
Chopped vegetables and ingredients ready to be simmered to perfection.
Directions
- In a large pot or Dutch oven, combine the beef stew meat and beef broth.
- Add the chopped onion, carrots, diced potatoes, and celery to the pot.
- Stir in the diced tomatoes, minced garlic, thyme, salt, black pepper, and bay leaf.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low.
- Cover and let simmer for about 1.5 to 2 hours or until the meat is tender and the flavors meld.
- Taste and adjust seasoning if necessary. Remove the bay leaf before serving.
- Serve hot, optionally garnished with fresh parsley.
Tips & Variations
- Ingredient substitutions: You can replace beef stew meat with chicken thighs for a lighter version, or use lentils for a vegetarian option.
- Optional variations: Add in peas, corn, or green beans for extra color and nutrition. For a spicy kick, toss in some chopped jalapeños.
- Storage or reheating tips: Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up on the stove or in the microwave, adding a splash of broth to loosen if necessary.
Recipe Information
- Prep time: 15 minutes
- Cook time: 1.5 to 2 hours
- Total time: 2 hours 15 minutes
- Servings: 6
- Difficulty level: Easy
This image showcases a cozy setting for enjoying a hearty stew.
Stay-a-Bed Stew
Ingredients
Meat and Broth
- 1 pound beef stew meat, cut into 1-inch cubes
- 4 cups beef broth
Vegetables
- 1 medium onion, chopped
- 3 carrots, sliced
- 2 potatoes, diced
- 2 stalks celery, chopped
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cloves garlic, minced
Seasoning
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 leaf bay leaf Remove before serving
Garnish
- fresh parsley, optional for garnish
Instructions
Preparation
- In a large pot or Dutch oven, combine the beef stew meat and beef broth.
- Add the chopped onion, carrots, diced potatoes, and celery to the pot.
- Stir in the diced tomatoes, minced garlic, thyme, salt, black pepper, and bay leaf.
Cooking
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low.
- Cover and let simmer for about 1.5 to 2 hours or until the meat is tender and the flavors meld.
- Taste and adjust seasoning if necessary.
- Remove the bay leaf before serving.
- Serve hot, optionally garnished with fresh parsley.