In like a lion, out like a lamb. That’s the March motto, right? ​It’s crazy how many snowstorms we’ve had in the last few weeks. On day two of spring, we find ourselves in another winter storm, “four’easter”. On days like today, one of our go-to dinners is this beef stew (or chicken noodle soup).

This is not our first beef stew adventure. But after reading through The Food Lab, we found a few tricks to step up our game. One of those being chicken stock. Usually when making beef stew in the slow cooker, we use water and other seasoning. It always comes out good, but this version is great. Using chicken stock will elevate your overall flavor.

Making the Beef Stew Savory

When my mom came to visit, she made a beef stew. Brian and I loved it. I couldn’t figure out what was missing or what I needed to add to mine to get that same flavor. So when I went to visit her, she made another pot of beef stew. I watched carefully. And there it was, the cilantro cooking base. I’m not sure what exactly it does, but it adds so much herbal flavor to the stew!

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Since getting my dutch oven for Christmas, we use it all the time. Our slow cooker is used when we know we won’t be home early to start dinner (or too lazy to cook). Brian and I enjoy cooking, and a stew is so much fun to make! With any stew, this is best on the next day once all the flavors have time to meld together. I always look forward to day two of stew!

Savory Beef Stew

• Servings: 8
• Time: 1hr 30 Mins
• Difficulty: Medium
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Ingredients

• 2lbs chuck roast beef cut into hearty cubes
• Salt and pepper
• 2 tbsp oil for cooking beef
• 1 red onion, diced
• 3 cloves, garlic crushed
• 2 celery stalks, sliced
• 2 medium carrots, sliced
• 1 tbsp tomato paste
• 1 tsp soy sauce
• 2 cups chicken stock
• 1/2 chicken bouillon cube + 1 cup water
• 1/2 tsp paprika
• 2 tbsp cilantro cooking base
• 4-5 golden potatoes, cut into bite sized cubes
• 2 bay leaves
• 2-3 rosemary sprigs

Directions

1. Season beef with salt and pepper.
2. Heat 2 tbsp of oil over medium-high heat.
3. Add cubes beef and brown all sides; about 5 minutes.
4. Remove the beef from the pan.
5. Lower the heat to medium and add onion, garlic, celery, carrots until the carrots start to soften.
6. Combine tomato paste and soy sauce in a small bowl. Then add to the pot and stir for about 1 minute.
7. Add chicken stock. Combine bouillon cube and 1 cup water in a bowl, then add to the pot. stir together and scrape the bottom of the pan for any browned bits.
8. Add paprika and the cilantro cooking base and stir.
9. Increase the heat to high and add the potatoes and the beef. Continue to stir until it comes to a boil.
10. Place bay leaves in the pot and the rosemary sprigs on top.
11. Lower the heat to low, cover and cook for about 1 hour or until the potatoes are soft.
12. Remove the rosemary sprigs and the bay leaves.
13. Let cool before serving. This beef stew tastes the best the day after.

Do you have a go-to winter storm meal? Let us know in the comments below. Check out some of our favorite winter storm comfort food.