When the cold winter winds start to blow, there's nothing quite like a hearty bowl of stew to warm you up from the inside out. This beef and vegetable stew is not only delicious but also a great option for a hot main dish on those frigid winter nights. And if you're short on time, the slow - cooker directions make it a breeze to prepare.

Let's start with the ingredients. For this stew, you'll need about 1.5 pounds of beef chuck, cut into 1 - inch cubes. Beef chuck is a great choice as it has a good amount of marbling, which adds flavor and tenderness to the stew. You'll also need 2 tablespoons of vegetable oil, 1 large onion, chopped, 2 cloves of garlic, minced, 2 carrots, peeled and chopped, 2 celery stalks, chopped, 1 red bell pepper, chopped, 1 can (14.5 ounces) of diced tomatoes, 2 cups of beef broth, 1 tablespoon of tomato paste, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 cup of frozen peas.

First, season the beef cubes with salt and pepper. Heat the vegetable oil in a large pot or Dutch oven over medium - high heat. Add the beef cubes in batches and brown them on all sides. This step is crucial as it locks in the juices and adds a rich flavor to the stew. Once all the beef is browned, remove it from the pot and set it aside.

In the same pot, add the chopped onion and sauté until it becomes translucent, about 3 - 4 minutes. Then add the minced garlic and cook for another minute. Next, add the chopped carrots, celery, and red bell pepper. Stir well and cook for about 5 minutes, until the vegetables start to soften.

Now, add the can of diced tomatoes, beef broth, tomato paste, dried thyme, and dried rosemary to the pot. Stir everything together and bring it to a boil. Once it boils, reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours. This long simmering time allows the flavors to meld together and the beef to become tender.

After about 1.5 hours, check the beef for tenderness. If it's not quite there yet, continue simmering for a little longer. Once the beef is tender, add the frozen peas and the browned beef back to the pot. Stir well and let it cook for another 10 - 15 minutes, until the peas are heated through.

If you're short on time, you can use a slow cooker. Simply place all the ingredients (except the frozen peas) in the slow cooker. Set it on low for 6 - 8 hours or on high for 3 - 4 hours. About 30 minutes before the cooking time is up, add the frozen peas. This way, the peas won't overcook and turn mushy.

This beef and vegetable stew is a complete meal on its own. You can serve it with a side of crusty bread to soak up the delicious broth. Or, if you want to make it a bit more filling, you can serve it over cooked rice or noodles. It's also a great option for meal prepping. You can make a large batch and store the leftovers in the fridge for up to 3 days or in the freezer for up to 3 months.

So, the next time you're looking for a comforting and easy - to - make dinner on a cold winter night, give this beef and vegetable stew a try. It's sure to become a family favorite.