25+ Delicious Holiday Low Sodium Beef Stew Recipes to Warm You

The holiday season is synonymous with rich flavors, cozy gatherings, and the comfort of home-cooked meals.

And what better dish embodies these qualities than a hearty beef stew?

While traditional beef stew recipes can be high in sodium, which may not be ideal for everyone, it’s entirely possible to enjoy this classic dish without sacrificing flavor or festivity.

In this blog post, we’ve curated a collection of 25+ holiday low sodium beef stew recipes that are perfect for cozy winter nights and holiday feasts alike.

These recipes are designed to offer all the comforting, flavorful goodness you crave with a healthier, heart-friendly twist.

From hearty, rustic stews with root vegetables to elegant recipes spiced with herbs and a touch of sweetness, you’ll find something to suit every taste and occasion.

Whether you’re serving a family meal, entertaining guests, or simply looking for a warm bowl after a long day, these low sodium beef stew recipes will keep your holiday celebrations delicious and wholesome.

25+ Delicious Holiday Low Sodium Beef Stew Recipes to Warm You

With the cold winter weather, nothing warms the heart quite like a bowl of beef stew.

By choosing low sodium ingredients and using fresh herbs and vegetables, you can create meals that are not only flavorful but also good for your health.

These 25+ holiday low sodium beef stew recipes are proof that comfort food can be both delicious and nutritious.

So as you plan your holiday menu, consider these hearty stews that bring joy, flavor, and warmth to your table.

Hearty Holiday Beef Stew with Root Vegetables

This festive beef stew combines tender chunks of beef with an array of hearty root vegetables and a medley of herbs, making it a perfect dish for cold winter nights. Free from added sodium, it brings a natural, rich flavor that warms the soul.

Ingredients

• 2 lbs beef stew meat, cut into bite-sized chunks
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 medium carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 3 medium potatoes, peeled and diced
• 1 cup low-sodium beef broth
• 1 cup water
• 2 tbsp tomato paste
• 2 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Freshly ground black pepper, to taste
• 2 tbsp cornstarch (optional, for thickening)
• Fresh parsley, for garnish

Instructions

1. In a large pot, heat olive oil over medium-high heat. Add beef chunks in batches and brown on all sides. Transfer to a plate and set aside.
2. In the same pot, add chopped onion and cook until translucent, about 4 minutes. Stir in garlic and cook for another 30 seconds.
3. Return the beef to the pot and add tomato paste, stirring to coat the meat. Cook for 2 minutes to deepen the flavor.
4. Add the carrots, parsnips, and potatoes. Pour in the beef broth and water, ensuring the ingredients are submerged. Add thyme, rosemary, and bay leaf. Season with freshly ground black pepper.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
6. For a thicker stew, mix cornstarch with a little water to create a slurry and stir it into the stew. Simmer for an additional 5-10 minutes until thickened.
7. Remove the bay leaf and discard. Serve hot, garnished with fresh parsley.

This beef stew is a nourishing, heartwarming dish perfect for holiday gatherings. The subtle balance of herbs and the natural sweetness of the root vegetables create an impressive depth of flavor without the need for added salt. The hearty texture and rich aroma will make this stew a favorite among family and friends during the holiday season.

Holiday Beef Stew with Cranberries and Red Wine

This festive twist on classic beef stew features the unique combination of cranberries and red wine, which adds a hint of tartness and depth to the dish. Perfect for those looking for something a little different during the holiday season.

Ingredients

• 2 lbs beef stew meat, cubed
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 cup low-sodium red wine (such as Merlot or Cabernet Sauvignon)
• 1 cup low-sodium beef broth
• 1 cup fresh or frozen cranberries
• 3 medium carrots, peeled and sliced
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp ground sage
• 1 bay leaf
• Freshly ground black pepper, to taste
• 2 tbsp cornstarch (optional, for thickening)
• Fresh thyme sprigs, for garnish

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, working in batches if necessary. Remove the beef and set aside.
2. Add chopped onion to the pot and cook until golden, about 4 minutes. Stir in minced garlic and cook for an additional minute.
3. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for 3-4 minutes to reduce slightly.
4. Stir in the beef broth, cranberries, tomato paste, thyme, sage, and bay leaf. Add the beef back to the pot along with the sliced carrots and a pinch of black pepper.
5. Bring to a gentle boil, reduce the heat, and cover. Simmer for 1.5 to 2 hours, or until the beef is tender and the cranberries are soft.
6. If a thicker stew is desired, mix cornstarch with a small amount of water to form a slurry and stir it into the stew. Simmer for 5-10 more minutes until thickened.
7. Discard the bay leaf and serve with a garnish of fresh thyme sprigs.

This stew’s festive flavors make it a showstopper for holiday meals. The tart cranberries complement the richness of the beef, while the red wine adds a subtle complexity that elevates the dish. This low-sodium recipe will impress guests and family alike, offering a comforting and unique twist on a holiday classic.

Simple Holiday Beef Stew with Sweet Potatoes and Spinach

This low-sodium beef stew is light and flavorful, combining the hearty satisfaction of beef with the subtle sweetness of sweet potatoes and the nutritional benefits of spinach. It’s an easy, nutritious option for holiday dinners.

Ingredients

• 2 lbs beef stew meat, cut into cubes
• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 sweet potatoes, peeled and cut into chunks
• 2 cups low-sodium beef broth
• 1 cup water
• 2 tbsp tomato paste
• 2 tsp ground cumin
• 1/2 tsp paprika
• 2 cups fresh spinach, roughly chopped
• Freshly ground black pepper, to taste
• Optional: Red pepper flakes for a hint of heat
• 2 tbsp cornstarch (optional, for thickening)
• Lemon wedges, for serving

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat. Add beef cubes and sear on all sides until brown. Remove and set aside.
2. Add the chopped onion to the pot and cook until softened, about 3 minutes. Add minced garlic and cook for another 30 seconds.
3. Stir in the tomato paste, cumin, and paprika. Cook for 1-2 minutes to combine flavors.
4. Return the beef to the pot and add the sweet potatoes, beef broth, and water. Season with black pepper and, if desired, a pinch of red pepper flakes for extra warmth.
5. Bring to a boil, reduce to a low heat, and cover. Simmer for 1.5 hours, or until the beef is tender and sweet potatoes are cooked through.
6. For a thicker stew, combine cornstarch with a few tablespoons of water and stir into the pot. Cook for an additional 5-10 minutes until thickened.
7. Add the spinach and cook for 2-3 more minutes until wilted. Adjust seasoning as needed.
8. Serve with lemon wedges for a bright touch.

This stew is a holiday season staple with a balanced, nourishing profile. Sweet potatoes offer a natural sweetness that pairs perfectly with the savory beef and earthy spices. The spinach adds a pop of color and nutrients, making this a festive dish that’s both comforting and healthy.

Winter Holiday Beef Stew with Mushrooms and Herbs

This beef stew is perfect for cozy winter meals, offering a rich, comforting flavor that’s both hearty and wholesome. The addition of earthy mushrooms and a mix of herbs enhances its festive quality, creating an inviting dish that’s perfect for the holiday season.

Ingredients

• 2 lbs beef stew meat, cut into 1.5-inch cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups low-sodium beef broth
• 1 cup water
• 1 tbsp tomato paste
• 2 cups mushrooms, sliced
• 2 tbsp fresh parsley, chopped
• 2 tsp dried thyme
• 1 tsp dried oregano
• 1 bay leaf
• Freshly ground black pepper, to taste
• 2 tbsp cornstarch (optional, for thickening)
• Fresh thyme sprigs, for garnish

Instructions

1. Heat olive oil in a large Dutch oven or pot over medium-high heat. Add the beef cubes and sear on all sides until browned. Remove the meat and set aside.
2. Add the chopped onion to the pot and cook until translucent, about 4 minutes. Stir in the garlic and cook for an additional minute.
3. Add the tomato paste and cook for 2 minutes to caramelize slightly.
4. Stir in the sliced mushrooms and cook for 4-5 minutes until softened. Return the beef to the pot.
5. Pour in the beef broth and water. Add the thyme, oregano, and bay leaf. Season with black pepper to taste.
6. Bring to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is tender and the flavors meld together.
7. To thicken the stew, mix cornstarch with a few tablespoons of water to create a slurry and stir into the pot. Simmer for 5-10 minutes until the stew thickens.
8. Remove the bay leaf and discard. Stir in fresh parsley and serve, garnished with thyme sprigs.

This beef stew is full of warm, earthy flavors with a depth that’s perfect for holiday celebrations. The mushrooms provide a rich umami taste that pairs wonderfully with the beef and herbs, making it a standout dish that’s both satisfying and sophisticated.

Spiced Holiday Beef Stew with Apples and Butternut Squash

Combining tender beef, sweet butternut squash, and a hint of apple for a touch of holiday sweetness, this stew offers an exciting twist on the traditional recipe. The subtle spices create a cozy dish perfect for celebrating the season with family and friends.

Ingredients

• 2 lbs beef stew meat, cut into cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 cups low-sodium beef broth
• 1 cup water
• 1 medium butternut squash, peeled, seeded, and cubed
• 1 large apple, peeled, cored, and diced
• 1 tbsp tomato paste
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1 bay leaf
• Freshly ground black pepper, to taste
• 2 tbsp cornstarch (optional, for thickening)
• Fresh cilantro or parsley, for garnish

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add the beef cubes and sear on all sides until browned. Remove the beef and set aside.
2. Add the chopped onion to the pot and cook for 3-4 minutes, or until translucent. Stir in the minced garlic and cook for 1 more minute.
3. Add the tomato paste and cook for 2 minutes, stirring frequently.
4. Stir in the ground cinnamon, nutmeg, and ginger. Cook for 1 minute to release the flavors.
5. Return the beef to the pot and add the beef broth and water. Mix in the butternut squash and apple chunks. Season with black pepper and add the bay leaf.
6. Bring to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours, or until the beef is tender and the butternut squash is soft.
7. For a thicker consistency, combine cornstarch with a little water and stir into the stew. Simmer for an additional 5-10 minutes.
8. Remove the bay leaf and discard. Serve hot, garnished with fresh cilantro or parsley.

This stew is an aromatic, flavorful dish that stands out during the holidays. The spices enhance the natural sweetness of the butternut squash and apple, creating a warm and inviting bowl of stew that will become a holiday favorite.

Classic Holiday Beef Stew with Potatoes and Green Beans

A timeless dish that brings comfort and warmth to holiday gatherings, this low-sodium beef stew features classic ingredients that are both simple and satisfying. Potatoes and green beans add hearty texture and freshness, making this stew perfect for serving on special occasions.

Ingredients

• 2 lbs beef stew meat, cut into cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups low-sodium beef broth
• 1 cup water
• 2 tbsp tomato paste
• 4 medium potatoes, peeled and cubed
• 1 cup fresh green beans, trimmed and cut into 1-inch pieces
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp paprika
• Freshly ground black pepper, to taste
• 2 tbsp cornstarch (optional, for thickening)
• Fresh parsley, for garnish

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add the beef and brown on all sides. Remove and set aside.
2. Add the chopped onion to the pot and sauté until translucent, about 4 minutes. Add the minced garlic and cook for an additional 30 seconds.
3. Stir in the tomato paste and cook for 1-2 minutes.
4. Return the beef to the pot and add the beef broth and water. Mix in the potatoes and season with thyme, rosemary, paprika, and black pepper. Stir to combine.
5. Cover and simmer for 1 hour, or until the beef is tender and the potatoes are almost cooked through.
6. Add the green beans and cook for an additional 15-20 minutes, until the beans are tender and the potatoes are fully cooked.
7. For a thicker stew, create a cornstarch slurry and stir into the pot. Simmer for 5-10 minutes until thickened.
8. Serve hot, garnished with fresh parsley.

This classic holiday beef stew is rich with savory flavors and provides a heartwarming taste that’s perfect for celebrating the season. The potatoes and green beans add satisfying texture and a pop of color, making this dish a family-friendly option for holiday feasts.

Holiday Beef Stew with Caramelized Onions and Sweet Potatoes

This festive beef stew blends savory and slightly sweet flavors, thanks to caramelized onions and sweet potatoes. It’s perfect for holiday meals when you want something hearty and unique that’s still easy on the palate and full of seasonal warmth.

Ingredients

• 2 lbs beef stew meat, cut into 1.5-inch cubes
• 2 tbsp olive oil
• 2 large onions, thinly sliced
• 3 cloves garlic, minced
• 2 cups low-sodium beef broth
• 1 cup water
• 2 tbsp tomato paste
• 2 large sweet potatoes, peeled and cubed
• 2 tbsp brown sugar (optional, for caramelizing onions)
• 1 tsp dried thyme
• 1/2 tsp paprika
• 1/2 tsp ground cumin
• Freshly ground black pepper, to taste
• 2 tbsp cornstarch (optional, for thickening)
• Chopped fresh chives, for garnish

Instructions

1. Heat 1 tbsp of olive oil in a large pot over medium-high heat. Add the beef and sear until browned on all sides. Remove the beef and set it aside.
2. In the same pot, add the remaining olive oil and sliced onions. Cook over medium-low heat, stirring frequently, until the onions are golden and caramelized, about 15-20 minutes. If necessary, add brown sugar during the last few minutes to enhance the caramelization.
3. Add the garlic and cook for 1 more minute, then stir in the tomato paste and cook for an additional 2 minutes.
4. Return the beef to the pot and pour in the beef broth and water. Add the sweet potatoes, thyme, paprika, and cumin. Season with black pepper to taste.
5. Bring to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours, or until the beef is tender and the sweet potatoes are soft.
6. If a thicker stew is desired, create a cornstarch slurry and stir into the pot. Simmer for an additional 5-10 minutes until thickened.
7. Serve hot, garnished with chopped fresh chives.

This beef stew is a perfect balance of savory and sweet, with the caramelized onions adding a rich, deep flavor and the sweet potatoes contributing a hint of natural sweetness. The spices bring warmth and holiday spirit, making this dish ideal for a festive family meal.

Herb-Infused Holiday Beef Stew with Roasted Vegetables

Infused with the earthy flavors of herbs and accompanied by hearty, roasted vegetables, this beef stew is ideal for holiday dinners. The tender beef combined with vibrant vegetables makes a satisfying, nutritious dish that’s perfect for sharing during the holiday season.

Ingredients

• 2 lbs beef stew meat, cut into cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups low-sodium beef broth
• 1 cup water
• 2 tbsp tomato paste
• 3 carrots, peeled and chopped
• 2 cups baby potatoes, halved
• 1 cup parsnips, peeled and chopped
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1/2 tsp dried sage
• Freshly ground black pepper, to taste
• 2 tbsp cornstarch (optional, for thickening)
• Fresh parsley or thyme sprigs, for garnish

Instructions

1. Preheat your oven to 425°F (220°C). Place the carrots, baby potatoes, and parsnips on a baking sheet, drizzle with 1 tbsp olive oil, and season with black pepper and a pinch of salt. Roast for 20-25 minutes or until tender and golden.
2. Heat the remaining olive oil in a large pot over medium-high heat. Add the beef and sear on all sides until browned. Remove the beef and set aside.
3. Add the chopped onion to the pot and sauté until translucent, about 4 minutes. Stir in the minced garlic and cook for 1 more minute.
4. Stir in the tomato paste and cook for 2 minutes. Add the beef broth and water, then return the beef to the pot. Add the rosemary, thyme, and sage, and season with black pepper to taste.
5. Bring to a boil, reduce the heat to low, cover, and simmer for 1.5 hours, or until the beef is tender.
6. Stir in the roasted vegetables and cook for an additional 15 minutes, allowing the flavors to meld together.
7. To thicken, create a cornstarch slurry and stir it into the stew. Simmer for 5-10 minutes until thickened.
8. Serve hot, garnished with parsley or thyme sprigs.

This herb-infused stew is a warm, satisfying dish with a wonderful combination of tender beef, rich broth, and roasted vegetables that add a touch of sweetness and texture. It’s the perfect meal to enjoy with loved ones on a holiday evening.

Holiday Beef Stew with Cranberries and Chestnuts

Bring an unexpected holiday twist to your table with this beef stew that includes sweet cranberries and chestnuts. This dish offers a delightful balance of savory and sweet flavors that make it a standout for festive dinners.

Ingredients

• 2 lbs beef stew meat, cut into 1.5-inch cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups low-sodium beef broth
• 1 cup water
• 2 tbsp tomato paste
• 1 cup fresh or frozen cranberries
• 1 cup roasted chestnuts, chopped
• 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1 bay leaf
• Freshly ground black pepper, to taste
• 2 tbsp cornstarch (optional, for thickening)
• Orange zest, for garnish

Instructions

1. Heat the olive oil in a large pot over medium-high heat. Add the beef and sear until browned on all sides. Remove the beef and set aside.
2. Add the chopped onion to the pot and sauté until translucent, about 4 minutes. Stir in the minced garlic and cook for 1 minute.
3. Stir in the tomato paste and cook for 2 minutes. Add the beef broth and water, then return the beef to the pot. Mix in the cranberries, chestnuts, cinnamon, allspice, and bay leaf. Season with black pepper to taste.
4. Bring the stew to a boil, reduce the heat to low, and cover. Simmer for 1.5 hours, or until the beef is tender and the flavors are well blended.
5. For a thicker stew, stir in the cornstarch slurry and simmer for an additional 5-10 minutes.
6. Remove the bay leaf and discard. Serve hot, garnished with a sprinkle of orange zest for a bright holiday touch.

This stew is an intriguing mix of sweet, savory, and slightly tangy flavors that make it perfect for a holiday celebration. The cranberries add a subtle tartness while the chestnuts bring a nutty richness, creating a unique and memorable dish.

Holiday Beef Stew with Root Vegetables and Sage

A heartwarming dish full of the season’s best flavors, this beef stew combines tender beef, root vegetables, and the comforting taste of sage. It’s perfect for holiday gatherings and offers a nourishing meal with a touch of winter charm.

Ingredients

• 2 lbs beef stew meat, cut into 1.5-inch cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups low-sodium beef broth
• 1 cup water
• 2 tbsp tomato paste
• 3 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 1 small butternut squash, peeled and cubed
• 1 tsp dried sage
• 1/2 tsp dried thyme
• 1 bay leaf
• Freshly ground black pepper, to taste
• 2 tbsp cornstarch (optional, for thickening)
• Fresh sage leaves, for garnish

Instructions

1. Heat 1 tbsp of olive oil in a large pot over medium-high heat. Add the beef and sear until browned on all sides. Remove and set aside.
2. Add the remaining olive oil to the pot and sauté the onion until it becomes translucent, about 4 minutes. Stir in the garlic and cook for 1 more minute.
3. Mix in the tomato paste and cook for 2 minutes. Pour in the beef broth and water, then return the beef to the pot. Add the carrots, parsnips, butternut squash, sage, thyme, and bay leaf. Season with black pepper to taste.
4. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours or until the beef is tender and the vegetables are cooked through.
5. To thicken the stew, create a cornstarch slurry and stir into the pot. Simmer for an additional 5-10 minutes until thickened.
6. Remove the bay leaf before serving. Serve hot, garnished with fresh sage leaves.

This holiday beef stew with root vegetables is a simple yet elegant dish that offers rich flavors and heartwarming comfort. The combination of sage and thyme adds an earthy quality perfect for winter celebrations, while the tender beef and sweet vegetables make it a crowd-pleaser.

Holiday Beef Stew with Apples and Cranberry Glaze

Infuse your holiday dinner with a unique combination of sweet and savory flavors. This beef stew is enhanced with apples and a cranberry glaze, giving it a festive twist that’s both hearty and unexpected.

Ingredients

• 2 lbs beef stew meat, cut into 1.5-inch cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 cup unsweetened apple cider
• 2 cups low-sodium beef broth
• 1 tbsp cranberry sauce or jam (low-sugar)
• 2 large apples, peeled and cubed
• 1/2 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp paprika
• Freshly ground black pepper, to taste
• 2 tbsp cornstarch (optional, for thickening)
• Fresh parsley, for garnish

Instructions

1. In a large pot, heat 1 tbsp of olive oil over medium-high heat. Add the beef and sear until browned on all sides. Remove and set aside.
2. Add the remaining olive oil and sauté the chopped onion until translucent, about 4 minutes. Stir in the garlic and cook for 1 more minute.
3. Pour in the apple cider, beef broth, and cranberry sauce. Stir to combine, then return the beef to the pot. Add the apples, cinnamon, nutmeg, and paprika. Season with black pepper to taste.
4. Bring to a boil, reduce the heat to low, cover, and let simmer for 1.5 hours or until the beef is tender and the flavors meld.
5. For a thicker stew, create a cornstarch slurry and add to the pot. Simmer for another 5-10 minutes until thickened.
6. Serve hot, garnished with freshly chopped parsley.

This stew’s combination of apples and cranberries adds a hint of natural sweetness and tartness that pairs perfectly with the savory beef. It’s a perfect dish to bring a festive, fruity flavor to your holiday table, delighting guests and adding a special touch to your holiday feast.

Holiday Beef Stew with Red Wine and Mushrooms

For those who enjoy bold flavors, this beef stew is made with red wine and mushrooms to create a deep, rich broth. Perfect for special occasions, this dish brings elegance and warmth to any holiday gathering.

Ingredients

• 2 lbs beef stew meat, cut into 1.5-inch cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 cup red wine (low-sodium, optional)
• 2 cups low-sodium beef broth
• 1 tbsp tomato paste
• 2 cups baby carrots
• 1 cup sliced mushrooms
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• Freshly ground black pepper, to taste
• 2 tbsp cornstarch (optional, for thickening)
• Chopped fresh thyme, for garnish

Instructions

1. Heat 1 tbsp of olive oil in a large pot over medium-high heat. Add the beef and sear on all sides until browned. Remove the beef and set aside.
2. Add the remaining olive oil to the pot. Sauté the chopped onion until soft and translucent, about 4 minutes. Stir in the garlic and cook for 1 minute more.
3. Pour in the red wine and cook for 3-5 minutes, allowing the wine to reduce slightly. Add the beef broth and tomato paste, stirring to combine. Return the beef to the pot.
4. Add the carrots, mushrooms, thyme, and rosemary. Season with black pepper to taste.
5. Bring to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours or until the beef is tender.
6. If you prefer a thicker stew, stir in the cornstarch slurry and simmer for another 5-10 minutes until thickened.
7. Serve hot, garnished with fresh thyme.

This red wine and mushroom beef stew is rich and full of robust flavors, perfect for a holiday meal that impresses. The red wine adds depth to the broth, while the mushrooms provide a savory earthiness that complements the tender beef. It’s a classic dish that pairs well with crusty bread or mashed potatoes for an extra comforting holiday dinner.

Holiday Beef Stew with Sweet Potatoes and Cinnamon

Bring a touch of holiday warmth to your table with this beef stew featuring sweet potatoes and a hint of cinnamon. This dish is the perfect mix of hearty and subtly sweet, ideal for winter gatherings or holiday meals.

Ingredients

• 2 lbs beef stew meat, cut into 1.5-inch cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 cup low-sodium beef broth
• 1/2 cup water
• 2 tbsp tomato paste
• 2 large sweet potatoes, peeled and cubed
• 1 tsp ground cinnamon
• 1/2 tsp paprika
• 1/2 tsp ground ginger
• Freshly ground black pepper, to taste
• 2 tbsp cornstarch (optional, for thickening)
• Fresh cilantro or parsley, for garnish

Instructions

1. In a large pot, heat 1 tbsp of olive oil over medium-high heat. Add the beef and sear until browned on all sides. Remove and set aside.
2. Add the remaining olive oil to the pot and sauté the onion until translucent, about 4 minutes. Stir in the garlic and cook for 1 more minute.
3. Mix in the tomato paste, then pour in the beef broth and water. Return the beef to the pot and stir to combine.
4. Add the sweet potatoes, cinnamon, paprika, and ground ginger. Season with black pepper to taste.
5. Bring to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours or until the beef is tender and the sweet potatoes are soft.
6. For a thicker stew, stir in the cornstarch slurry and simmer for an additional 5-10 minutes until the stew thickens.
7. Serve hot, garnished with fresh cilantro or parsley.

This holiday beef stew with sweet potatoes and cinnamon is a perfect blend of savory and subtly sweet flavors, making it a delightful addition to any holiday menu. The cinnamon adds an unexpected touch of warmth that pairs beautifully with the natural sweetness of the sweet potatoes, creating a comforting dish everyone will love.

Holiday Beef Stew with Roasted Garlic and Thyme

Elevate your holiday feast with this beef stew infused with roasted garlic and fresh thyme. The deep, caramelized flavor of roasted garlic paired with the earthy aroma of thyme makes this dish a cozy centerpiece for your holiday table.

Ingredients

• 2 lbs beef stew meat, cut into 1.5-inch cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 1 bulb garlic, roasted (see instructions below)
• 2 cups low-sodium beef broth
• 1 cup red wine (optional)
• 1 tbsp tomato paste
• 2 cups baby potatoes, halved
• 1 cup chopped green beans
• 1/2 tsp dried thyme
• 1 bay leaf
• Freshly ground black pepper, to taste
• 2 tbsp cornstarch (optional, for thickening)
• Chopped fresh thyme, for garnish

Instructions

1. To roast the garlic: Preheat the oven to 400°F (200°C). Cut the top off a bulb of garlic to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 30 minutes. Let cool before using.
2. In a large pot, heat 1 tbsp of olive oil over medium-high heat. Add the beef and sear until browned on all sides. Remove and set aside.
3. Add the remaining olive oil and sauté the chopped onion until translucent, about 4 minutes. Stir in the roasted garlic cloves (squeeze out of the bulb) and cook for 1 minute.
4. Pour in the red wine (if using) and let it simmer for 2-3 minutes. Add the beef broth and tomato paste, stirring to combine. Return the beef to the pot and add the baby potatoes, green beans, thyme, and bay leaf. Season with black pepper to taste.
5. Bring the stew to a boil, reduce the heat to low, cover, and let simmer for 1.5 hours or until the beef is tender and the vegetables are cooked through.
6. For a thicker stew, stir in the cornstarch slurry and simmer for an additional 5-10 minutes.
7. Serve hot, garnished with fresh thyme.

The roasted garlic in this stew adds a luxurious depth of flavor, while the thyme imparts a refreshing, herbal aroma. This holiday beef stew is ideal for celebrating special moments, bringing elegance and heartiness to your holiday dining experience.

Holiday Beef Stew with Mushrooms and Roasted Vegetables

This beef stew is enriched with earthy mushrooms and a medley of roasted vegetables, making it a hearty and comforting dish for holiday celebrations. The combination of flavors creates a dish that is both satisfying and perfect for cozy winter evenings.

Ingredients

• 2 lbs beef stew meat, cut into 1.5-inch cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups low-sodium beef broth
• 1/2 cup red wine (optional)
• 1 tbsp tomato paste
• 2 cups sliced mushrooms
• 2 cups mixed root vegetables (e.g., carrots, rutabaga, turnips), cubed
• 1/2 tsp dried rosemary
• 1/2 tsp dried thyme
• Freshly ground black pepper, to taste
• 2 tbsp cornstarch (optional, for thickening)
• Chopped fresh parsley, for garnish

Instructions

1. In a large pot, heat 1 tbsp of olive oil over medium-high heat. Add the beef and sear until browned on all sides. Remove and set aside.
2. Add the remaining olive oil and sauté the chopped onion until translucent, about 4 minutes. Stir in the garlic and cook for 1 more minute.
3. Mix in the tomato paste, then pour in the red wine (if using) and let it simmer for 2-3 minutes. Add the beef broth and return the beef to the pot.
4. Add the mushrooms, mixed root vegetables, rosemary, and thyme. Season with black pepper to taste.
5. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours or until the beef is tender and the vegetables are cooked through.
6. For a thicker stew, stir in the cornstarch slurry and simmer for an additional 5-10 minutes until thickened.
7. Serve hot, garnished with fresh parsley.

This holiday beef stew with mushrooms and roasted vegetables is rich in flavor and perfect for making a statement during the holiday season. The earthiness of the mushrooms and the variety of root vegetables create a well-rounded, hearty dish that will keep everyone coming back for more.

Note: More recipes​ are coming soon!