This hearty Chicken Stew has tender chicken, smoky beef, carrots, potatoes, and a rich gravy that makes it the perfect cozy winter meal.

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1. Cook beef until browned, remove and set aside.

2. Pat chicken dry, season, and sear on both sides. Remove and keep warm.

3. Sauté carrots, celery, and onion until softened. Add garlic and tomato paste, cook briefly.

4. Deglaze with 1 cup broth, 1 cup wine, Worcestershire sauce, and bay leaves. Reduce liquid.

5. Add butter, stir in flour, then whisk in remaining broth with thyme, sage, and paprika. Add potatoes.

6. Return chicken to pot, simmer until chicken reaches 165°F (20 minutes).

7. Remove chicken, discard skin, shred meat, and return to pot with beef and remaining wine (or vinegar).

8. Stir, taste, adjust seasoning, and serve hot with parsley garnish.

Use bone-in chicken thighs for best flavor.

Replace wine with broth and vinegar if preferred.

Stew tastes even better the next day.

Freezer-friendly up to 3 months (potatoes may soften).