Winter is soup weather, and nothing warms the soul like a hearty stew accompanied by dense fresh-baked bread. This particular beef- and onion-forward stew is something I picked up from my dad many years ago and have tweaked slightly. Surprisingly, it originates from the South Beach Diet Cookbook, offering a lower-carb alternative to most varieties that are chock full of potatoes. It’s easy to double and is perfect for preparation on a Sunday afternoon when you want to finish out the weekend by smelling up the entire house with deliciousness. And, like most stews, it ages well.