Monday, January 30, 2012

Old Fashioned Beef Stew

I have tried so many beef stew recipes and my kids always have found flaw with them.  Not with this recipe from  This was a hit, although next time I'll be sure to double the recipe.  Best made the day before, for even better flavour.  .


3 lbs boneless chuck roast, cut into 2-inch pieces
3 tbsp vegetable oil
2 tsp salt
1 tbsp freshly ground pepper
2 yellow onions, cut into 1-inch chunks
1/4 cup flour
3 cloves garlic, minced (we love garlic and so I used 6 cloves:)
1 cup red wine, I had a Merlot open and used it. 
3 cups beef broth
1/2 tsp dried rosemary
1 bay leaf
1/2 tsp dried thyme
4 carrots, peeled, cut into 1-inch slices
2 stalks celery, cut into 1-inch slices
3 large russet potatoes, cut into eighths (I left the peels on)
fresh parsley to garnish (optional)

  1. On medium-high heat, add the vegetable oil to a large heavy pot (with a tight fitting lid)
  2. When it begins to smoke slightly, add the beef and brown very well.  Do in batches if necessary.  Add the salt and pepper as the beef browns.
  3. Once browned, remove the beef with a slotted spoon, set aside.
  4. Add the onions and saute for about 5 minutes, until softened.
  5. Reduce heat to medium-low.  Add the flour and cook for 2 minutes, stirring often.
  6. Add the garlic and cook for 1 minute.
  7. Add wine and de-glaze the pan, scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to simmer.
  8. Simmer wine for 5 minutes and then add the broth, bay leaves, thyme, rosemary , carrots and the beef.
  9. Bring back to a gentle simmer, cover and cook on very low for about 1 hour.
  10. Add potatoes and celery.  Simmer covered for another 30 minutes or until the meat and vegetables are tender. 
  11. Taste and adjust seasoning.
  12. Turn off heat and let sit for 15 minutes before serving. Garnish with the fresh parsley, if desired.
Serves 7

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