As I write this, the view outside my window is covered in snow. It’s the best kind, early in the season before the white powder turns to muddy slush. Typically, as soon as I see snow in the forecast, my mind skips straight to making a mental shopping list for lamb stew. (Who needs a salted driveway when you have a savory bowl waiting.)
I started pairing snow and stew when the kids were smaller. In addition to ensuring that we had food in the house ahead of a big storm, I wanted to just throw something together in the morning and enjoy the day without thinking about dinner. When nap schedules ruled, this also allowed me to keep late afternoons open for snow play (thank you, slow cooker). Over the years, Snow Day Stew has become a tradition. There is something especially cozy about coming inside from the cold to a house filled with the aroma of an already-made meal.
This recipe has been passed down from my grandmother to my mother to me. We’ve made some adaptations along the way, like eliminating the browning step (it’s perfectly fine without it) and adding vegetables and spices.
Some notes on varied preferences:
Onions
When it comes to onions and those who don’t like them, I have a rule: go big or go small. You can either quarter the onion (my preference here) so pieces can be easily removed or grate it to blend in. I have learned the hard way that chopping or dicing leaves you at the point of no return.
Leveling up (or down)
When it comes to family dinner, flexibility is key. The flavor of this stew is not overwhelming and the pieces are large enough to scoop out only what each person prefers. For the “less refined palate,” a few cubes of meat and carrots with broth or over rice is dinner.
For those who like greens, add a bit of spinach or shredded kale to the bottom of an individual bowl, stirring with the hot broth until wilted. If you want to get fancy, I highly recommend hawaij, a middle eastern seasoning blend that adds warming flavor without being spicy. While I’m sure it would be delicious cooked into the whole pot, it works perfectly well as a condiment here, sprinkling just before eating. I use the brand New York Shuk, sold at several grocery stores or online.
Snow Day Stew
Ingredients
1 lb. lamb (or beef), cubed for stew meat
2 white potatoes, peeled and chopped into chunks
1 onion, quartered (see note above)
4 carrots, peeled and chopped into chunks (*pick up an extra carrot for snowman building)
2 tablespoons flour
1 teaspoon salt
Dash of pepper
1/4 teaspoon sugar
1 small (8 oz.) can of tomato sauce
Optional add ins (per bowl):
Handful of spinach or shredded kale
A few shakes of hawaij spice blend, to taste
Instructions
Chop the carrots, onions, and potatoes. (This can be done the night before, submerging cut potato pieces in water to prevent browning).
Place lamb or beef at the bottom of a slow cooker.
Toss cut vegetables with flour and put on top of meat.
Add salt, pepper, sugar, and tomato sauce.
Add 1-2 cups of water (you can even use the sauce can like my grandmother did), adding more water as needed until everything is just covered.
Cook on high for 4-5 hours or low for 8-9 hours.
Links & Recipes
You’ll Never Get Off the Dinner Treadmill, from the Atlantic: An insightful look at why dinner continues to be a grind. Rachel Sugar writes, “The notion that there is a permanent way out—a hack, a kit, a service that gives you all the benefits of dinner cooked from scratch without the labor—is an illusion. You cannot have a meal that both is and is not homemade: Schrödinger’s salmon over couscous with broccoli rabe.”
2025 Food and Grocery Trends, from Real Simple: Apparently this will be the year of mocktails and cottage cheese.
Spicy Peanut Soup with Sweet Potato & Kale, from Pinch of Yum: Another cozy snow day option (and this one’s vegetarian).