This Bone Marrow Beef Stew Is My Ultimate Cold-Weather Comfort Food—Deeply Savory and Slow-Cooked to
This Bone Marrow Beef Stew Is My Ultimate Cold-Weather Comfort Food
As the chill of winter settles in, there’s nothing quite like a hearty bowl of bone marrow beef stew to warm the soul. This recipe is a cherished family tradition, passed down through generations, and it always brings back memories of cozy evenings spent around the dinner table. The rich aroma wafting through the house as it simmers is enough to make anyone feel at home. It’s more than just a meal; it’s a hug in a bowl.
What Makes It Special
This stew stands out for several reasons:
- Deep Flavor: The bone marrow adds an incredible depth of flavor that elevates the dish to a whole new level.
- Slow-Cooked Goodness: Cooking it low and slow allows the flavors to meld beautifully, creating a comforting and savory experience.
- Nutritious and Wholesome: Packed with nutrients from the marrow and vegetables, this stew is as nourishing as it is delicious.
- Versatile: You can easily adapt the ingredients based on what you have on hand, making it a flexible recipe for any occasion.
Gather Your Ingredients
Prep Time: 20 minutes | Cook Time: 3 hours | Servings: 6
- 2 lbs beef chuck, cut into 1-inch cubes
- 4 beef marrow bones
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 potatoes, diced
- 4 cups beef broth
- 1 cup red wine
- 2 bay leaves
- 1 teaspoon thyme
- Salt and pepper to taste
Step-by-Step Instructions
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In a large pot, heat the olive oil over medium-high heat. Add the beef cubes and sear until browned on all sides. Remove and set aside.
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In the same pot, add the diced onion and garlic. Sauté until the onion is translucent.
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Add the carrots and potatoes, stirring to combine. Cook for another 5 minutes.
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Return the beef to the pot along with the marrow bones. Pour in the red wine, scraping the bottom of the pot to deglaze.
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Add the beef broth, bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce heat to low and cover.
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Let it simmer for about 3 hours, stirring occasionally, until the beef is tender and the flavors are well combined.
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Remove the marrow bones before serving, and enjoy your stew with crusty bread or over rice!
My Pro Tips
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For an extra layer of flavor, try adding a tablespoon of tomato paste when you sauté the onions.
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If you prefer a thicker stew, mix a tablespoon of cornstarch with cold water and stir it in during the last 30 minutes of cooking.
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Feel free to swap out vegetables based on what’s in season or what you have in your fridge!
What to Serve With It
- Crusty sourdough bread
- Garlic mashed potatoes
- A fresh green salad with vinaigrette
- A glass of robust red wine
FAQs
Q: Can I make this stew in a slow cooker?
A: Absolutely! Just follow the same steps for browning the meat and vegetables, then transfer everything to a slow cooker and cook on low for 6-8 hours.
The Heart of the Dish
This bone marrow beef stew is more than just a recipe; it’s a celebration of warmth, family, and the joy of sharing a meal. Each spoonful is a reminder of the love and care that goes into cooking, making it the perfect dish for cold weather gatherings. I hope it brings you as much comfort and happiness as it has brought to my family.
Your Turn
I invite you to try this recipe and make it your own! Feel free to tweak the ingredients or add your favorite spices. I’d love to hear how it turns out for you, so don’t forget to share your thoughts and any variations you come up with!
This Bone Marrow Beef Stew Is My Ultimate Cold-Weather Comfort Food
Ingredients
- 2 tablespoons olive oil
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 carrots, diced
- 3 potatoes, diced
- 4 marrow bones
- 1 cup red wine
- 4 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Crusty sourdough bread
- Garlic mashed potatoes
- A fresh green salad with vinaigrette
- A glass of robust red wine
Instructions
- In a large pot, heat the olive oil over medium-high heat. Add the beef cubes and sear until browned on all sides. Remove and set aside.
- In the same pot, add the diced onion and garlic. Sauté until the onion is translucent.
- Add the carrots and potatoes, stirring to combine. Cook for another 5 minutes.
- Return the beef to the pot along with the marrow bones. Pour in the red wine, scraping the bottom of the pot to deglaze.
- Add the beef broth, bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce heat to low and cover.
- Let it simmer for about 3 hours, stirring occasionally, until the beef is tender and the flavors are well combined.
- Remove the marrow bones before serving, and enjoy your stew with crusty bread or over rice!
Nutrition Information
