Cozy Hearth Stew

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A hearty, winter-inspired stew with root vegetables, herbs, and tender meat, perfect for chilly evenings. Slow-simmered for depth of flavor and comfort. This soup recipe, ready in about 180 minutes, pairs carrots, celery, potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 300g carrots
• 200g celery
• 400g potatoes
• 200g mushrooms
• 20g dried porcini mushrooms
• 1kg beef short ribs
• 1 large onion
• 3 cloves garlic
• 1 tbsp thyme
• 2 bay leaves
• 200ml red wine
• 1L vegetable broth
• 2 tbsp olive oil

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 180°C (350°F). Heat 1 tbsp olive oil in a large pot, sauté 1 chopped onion and 2 minced garlic cloves until translucent (3-4 minutes). Add 1kg beef short ribs and sear on all sides until browned (5-7 minutes). Remove meat, set aside.
2. Step 2: Add 300g diced carrots, 200g celery, 400g cubed potatoes, and 20g dried porcini mushrooms to the pot. Sauté for 5 minutes, then pour in 200ml red wine and 1L vegetable broth. Stir in 1 tbsp thyme, 2 bay leaves, and 20g chopped mushrooms. Return the meat to the pot, bring to a simmer.
3. Step 3: Transfer to a large oven-safe Dutch oven, cover, and bake for 2.5 hours until meat is tender. Adjust seasoning with salt and pepper before serving.