With fall settling over us, and winter quickly approaching, it feels like it’s time to start making and enjoying warm slow cooked meals. Today Bear and Lion wanted to help cut and cook – and I wanted to take adorable pictures of them cutting and cooking – so we decided on Bears Winter Stew. Plenty of chopping and prepping with this recipe to make any young chef happy.

This recipe was originally published by my sister on Feeding the Frugal Family. Since her first publication we’ve made a few changes but the basics are the same and it remains a family favorite! This recipe is wonderful for freezing (so make a double batch and have a meal ready in the freezer for another day), and it’s easily adaptable with alternate ingredients! Perhaps you prefer lamb instead of beef…no problem! Or maybe your local market has parsnips on sale this week – add them in addition or substitute out one of the other vegetables! Try adding a can of butter beans or chickpeas to give it an authentic Italian minestrone profile! Maybe you just don’t love all the spices in your average italian seasoning mix – how about just a small palm full of basil?! There are so many wonderful & simple yet delicious combinations to work from with this basic recipe!

Today in our little kitchen we decided to substitute a concentrated bone broth cup for the stew meat – as none of us really love the meat – we really just love the flavor profile the meat brings. We also added a can of crushed tomatoes instead of the traditional tomato paste (simply because this is what we had available). It’s the first time trying the recipe without actually having meat – but I’m excited to say it turned out lovely without it! Knowing this recipe turns out so delicious without an actual cut of meat is awesome! Especially since many of us may face meat/grocery shortages again as things close down for Covid-19 again.

Bears Winter Stew

• Prep time: 10-15 minutes
• Cook time: 1.5 hours stove top or 3-4 hours in slow cooker/oven.
• Servings: 8-10 adults (split and freeze half for a family of 4)

• 4 sm/md carrots diced
• 1 sm/md onion diced
• 2-3 lrg celery stocks diced
• 1-2 large garlic cloves grated/smashed/fine dice
• 1-2 large potatoes diced or 8-12 fingerling potatoes halved
• 1 can diced tomatoes
• 1 can crushed tomatoes/tomato sauce/tomato paste (whatever you have on hand – paste provides the richest flavor)
• Palm full of italian seasonings
• 1 lb stew meat or 1 concentrated beef bullion/bone broth cube/cup
• 16 oz beef broth
• 16 oz water + a little extra if adding noodles
• 1 pkg old fashioned medium egg noodles
• S&P to taste

In a dutch oven – Saute onion until soft, then add stew meat (if using) and brown quickly. Add remaining veggies and saute 1-2 minutes, then add garlic and saute until fragrant. Add diced tomatoes and use juice to deglaze pot – scrapping up flavorful brown bits from the bottom. Add tomato paste and spices and toss to combine.

Add broth, water, and S&P – stir to combine. Place lid on pot and place in 200F/95C oven and cook for a few hours. Or simmer on stove top for 1.5 hours. Or simply prep and toss all ingredients into a large slow cooker and cook 3-4 hours on low.

Add noodles right before serving. – If freezing do not add noodles! They will break down over time and become unpleasantly glue like! Instead, section off what you wish to freeze and only add noodles to what you are immediately serving.

We hope you give this delicious stew recipe a try – and if you do we’d love to hear what you think! From all of us here in the Wee Laird’s Kitchen – we wish you good health and happy cooking!