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Introduction:
In a world of cold concrete and closed doors, sometimes all it takes is one shared meal to change a life. Inspired by a story of unexpected kindness between a lonely mogul and a hungry child, this comforting stew reminds us that food is more than sustenance — it’s a bridge between hearts.
Second Chances Stew is simple, nourishing, and deeply satisfying — the kind of dish you’d serve someone who hasn’t felt safe or full in a long time. Packed with root vegetables, tender beef, and rich broth, it tastes like home — even for those who’ve forgotten what that feels like.
Ingredients:
For the Stew:
1.5 lbs beef chuck, cut into 1-inch cubes
2 tbsp olive oil
1 large yellow onion, diced
3 garlic cloves, minced
3 carrots, peeled and chopped
2 celery stalks, chopped
2 medium potatoes, diced (Yukon Gold or Russet)
1 parsnip or turnip, chopped (optional for extra depth)
1 tbsp tomato paste
1 tsp smoked paprika
1/2 tsp dried thyme
1 bay leaf
4 cups beef broth (low sodium)
Salt and pepper to taste
Chopped parsley for garnish
Optional (for warmth and depth):
1/2 cup red wine (or use more broth)
1 tsp Worcestershire sauce
Instructions:
Brown the beef:
In a large Dutch oven, heat the olive oil over medium-high. Sear beef in batches until browned on all sides. Remove and set aside.
Sauté the aromatics:
In the same pot, reduce heat to medium. Add onions, garlic, carrots, and celery. Sauté for 5–7 minutes, stirring occasionally, until softened and fragrant.
Build the base:
Stir in tomato paste, smoked paprika, thyme, and a pinch of salt. Cook for 1–2 minutes until the tomato paste deepens in color.
Deglaze the pot (optional):
Add wine (or extra broth) and scrape up the browned bits from the bottom.
Simmer the stew:
Return beef to the pot. Add potatoes, turnip (if using), bay leaf, and beef broth. Bring to a boil, then reduce to a low simmer. Cover and cook for 1.5 to 2 hours, stirring occasionally, until the beef is fork-tender.
Finish & season:
Remove bay leaf. Taste and adjust seasoning with salt, pepper, and a splash of Worcestershire if needed.
Serve hot:
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