Photo of Winter Beef Stew by WW

Winter Beef Stew

Total Time
2 hr 20 min
20 min
2 hr
Here's a fantastic meal in a bowl. We seared the beef first to maximize its flavor.


Canola oil

1 Tbsp

Uncooked lean trimmed sirloin beef

1 pound(s), cut into 1 1/2-inch chunks (boneless beef top sirloin)

Red onion

1 large, cut into 1/2-inch-thick slices


2 clove(s), peeled, crushed with side of large knife

Red wine vinegar

5 tsp

Bay leaf

1 leaf/leaves

Fresh thyme

3 sprig(s)

Table salt

½ tsp

Black pepper

¼ tsp

Apple juice

1 cup(s), or apple cider

Canned beef broth

1 cup(s)


2 medium, thinly sliced

Cooked egg noodles

2 cup(s), kept hot

Fresh parsley

2 Tbsp, flat-leaf, minced


  1. Heat oil in Dutch oven over medium-high heat. Add beef and cook until browned on all sides, about 6 minutes, transferring beef to plate as it is browned; set aside.
  2. Add onion and garlic to Dutch oven. Reduce heat to medium and cook, stirring occasionally, until onion is golden, about 10 minutes. Stir in vinegar, bay leaf, thyme, salt, and pepper. Add apple juice, scraping to loosen any browned bits on bottom of pot. Add broth and bring to simmer. Return beef with any accumulated juices and carrots to pot. Reduce heat and simmer, covered, until beef is fork-tender and carrots are softened, about 1 1/2 hours. Remove and discard bay leaf and thyme sprigs.
  3. Divide noodles evenly among 4 plates or large shallow bowls; top evenly with stew and sprinkle with parsley.
  4. Serving size: 1 c stew and 1/2 c noodles


This stew tastes even better if you make it a day in advance. Leave the bay leaf and thyme in the stew until you are ready to serve it.