Beef Stew

  • Prep Time: 30 mins
  • Total Time: 3 hrs 5 mins
  • Servings: 6
  • About This Recipe

    “This also can be made in a crockpot.I add different veggies, cubed squash, and 1/2 can baby peas, just added the peas the last 5 minutes of cooking. This is great on a cold winters day. Enjoy!”

    Ingredients

  • 2/3 cupflour
  • 1/4 teaspoonpepper
  • 3lbsbeef chuck, cut in -1
  • 1/3 cupolive oil
  • 1cupcoarse onions, chopped
  • 1cupcelery
  • 3garlic cloves, crushed
  • 2 (21ounce) cans condensed beef broth
  • 1bay leaf
  • 1/4 teaspoondried thyme leaves
  • 1tablespoonparsley
  • 6smallpotatoes, halved
  • 6mediumcarrots, cut in large slices
  • 2smallonions, quartered
  • 1lbmushroom
  • 1/2 cup red wine or 1/2 cup water or 1/2 cupbeef broth
  • Directions

  • Combine flour and pepper; coat beef cubes.
  • Reserve remaining flour mixture. In 3 tablespoons of hot oil, brown beef, and remove when brown.
  • Sauté onion, celeryand garlic until tender.
  • Return beef to pan.
  • Add beef broth, wine and spices.
  • Bring to a boil, stirring occasionally.
  • Reduce to simmer, cover and continuecooking for 1-3/4 hours.
  • Add remaining vegetables and cook covered another 45minutes longer or until meat and vegetables are tender, but not mushy.
  • Thickenbroth if necessary with 2 tablespoons ofthe flour mixed with 2 tablespoonswater.
  • Simmer until thick.
  • Reviews

  • “My husband took one bite and said, “this is delicious!”I fully agree.I only had canned mushrooms on hand but will use fresh next time.I added a 1/2 cup of cream sherry.The wine is definitely a great addition.I did add the carrots and mushrooms early and later threw in a few frozen peas with the potatoes.”

  • “This was excellent!Just what I’ve been looking for.I’m not a fan of the “red” stews (tomato juice, tomato soup, etc.), but DH is…or was…until he tried THIS tonight!This will definitely be the stew I will make from now on except, of course, when DH has a hankerin’ for the “other” stew!Sooooo glad I stumbled onto this recipe!Thanks, Dancer^, for sharing.”

  • “Loved it, and so did everyone else! Thanks.
    Next time I’ll skip the flour as I don’t see it making any difference, and adding a tbs of ‘herbs de provence’.
    PS remember folks that browning the beef does not mean well done!”

  • “This was a great tasting stew.My DH thought it was good also.Will be making it often.Thanks for posting.”

  • “Great non-tomato based stew! Used Sherry because I didn’t have regular wine and it was great. Probably will be better and have a better depth with actual red wine. It was greasy though – I skimmed about a cup off the top layer and then it was perfect. Hubby loved it and that is high praise indeeed. Delish thanks for the keeper!”

  • “Excellent beef stew.I substituted the mushrooms with parsnips, added a bit of rosemary, and added a teaspoon of Spike seasoning.As recommended by some others,I served the stew on top of egg noodles.I cut 20 minutes of the initial simmering time, and only simmered another 30 when I added the vegetables in.”

  • “Excellent, basic beef stew but so good.You are right, do not put the potato in too early as that makes it mushy, I made that mistake because I loaded everything into the crockpot.Thank you.”

  • “Have made this several times and it always turns out fantastic!  Not being one to spend time stirring, etc., after beef broth/spices are added (#5 step) I put beef mixture, vegetables and broth into the crock-pot for a few hours on high until everything was tender.  Some broth was carefully removed  then and thickened with flour.  The thickened broth added back to meat/veg mixture and stirred carefully.  The great thing about the crock pot is that none of the vegetables are damaged from constant stirring.  It’s perfect!”

  • “This recipe was very simple to make, It turn out great, my family and just loved it…..”

  • “Delicious, I browned some of the veggies and the beef , then added everything to the crockpot.”

  • “Excellent recipe! I didn’t use the flour to coat the meat and I just added the celery onion and garlic to the meat at the time I added the broth. I used red potatoes. Enjoyed by the whole family.”

  • “I made this last night for supper and it made our house smell fantastic.I served this stew with homemade bread andwe were set.I loved the flavor of this stew.I did add an extra 1/2 cup of red wine to deglaze the pan but otherwise followed your directions.Thankyou for this great stew recipe.”

  • “Added everything except the thyme and peas.Very tasty!We like wine based soups and stews.I will admit that my dish looks more like a soup than a stew, but it still tastes great.Thanks!”

  • “I used this recipe as a base, but used leftover smoked brisket.This made it a lot quicker to make!I put everything together using 2 beef bouillon cubes mixed with 1 1/2 cups water.Added some flour mixed with some of the broth at the end of the cooking to thicken it.With pre-cooked meat, took only about 45 minutes to an hour to make.Thanks for posting!”

  • “I made this tonight for my husband, myself, and 3 adult guests. It fed us all very well with leftovers for lunch tomorrow! I used a can of mushrooms b/c I had it on hand but of course fresh would have been much better! I also added some peas.I used corn starch and water to thicken this. I didn’t have any red wine but I would love to use it next time. Very good and very filling! Thanks :D”

  • “Loved this!!I did make it vegetarian by changing the beef to Swiss Stakes by Worthington.I didn’t have mushrooms, but added napa cabbage.It was really thick and delicious!!I didn’t have a bay leaf and forgot to add the parsley, but it was great regardless!Thanks so much for sharing.:O)”

  • “Really good recipe!Great flavor and suprisingly easy!”

  • “We really enjoyed this meal.The only difference I will do next time is to cut everything smaller,as hubby likes it better.”

  • “I was a little short on beef stock and didn’t have any wine, so I substituted some chocolate stout I had on hand.The stout really rounded out the flavor. My roommates (both culinary students) were both super impressed.This one’s a keeper.”

  • “My family loves this stew.We usually omit the garlic and mushrooms.”

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