Introduction

It all started on a lazy Sunday afternoon. While cleaning out the garage, I stumbled upon a dusty box tucked behind old gardening tools. Inside were handwritten recipe cards, some neatly organized, others frayed at the edges—a collection of my husband’s culinary experiments over the years. I had always known him as quiet and thoughtful, but these recipes revealed a hidden side: a man who expressed love through food. Each dish carried a story, and I realized that this quiet legacy of goodness could be shared, celebrated, and savored.

One recipe in particular stood out—a hearty, wholesome stew that he often made for neighbors in need. Inspired by this discovery, I decided to bring his memory to life in the kitchen, and now I share it with you.

Ingredients

2 tablespoons olive oil

1 large onion, diced

3 garlic cloves, minced

2 medium carrots, sliced

2 celery stalks, sliced

1 pound beef stew meat (or substitute with mushrooms for vegetarian version)

4 cups beef or vegetable broth

1 cup red wine (optional)

2 teaspoons tomato paste

1 teaspoon dried thyme

1 teaspoon smoked paprika

2 bay leaves

Salt and black pepper, to taste

2 cups diced potatoes

1 cup frozen peas

Fresh parsley, chopped, for garnish

Instructions

Sear the Meat: In a large pot, heat olive oil over medium-high heat. Add beef and sear until browned on all sides. Remove and set aside.

Sauté the Vegetables: In the same pot, add onion, garlic, carrots, and celery. Cook until softened, about 5–7 minutes.

Deglaze the Pot: Stir in tomato paste and pour in red wine, scraping up any browned bits from the bottom. Let it simmer for 2 minutes.

Combine Ingredients: Return the beef to the pot. Add broth, thyme, smoked paprika, bay leaves, salt, and pepper. Bring to a boil.

Simmer Slowly: Reduce heat to low, cover, and let simmer for 1.5 to 2 hours, or until the meat is tender.

Add Potatoes and Peas: Stir in diced potatoes and cook for another 20–25 minutes. Add peas in the last 5 minutes.

Finish and Serve: Remove bay leaves, taste, and adjust seasoning. Garnish with fresh parsley before serving.

Serving and Storage Tips

Serving: This stew is perfect with warm, crusty bread or over a bed of fluffy rice. Serve with a side salad for a complete meal.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months. Reheat gently on the stove or in the microwave.

Variations