Best Beef Stew

  • Prep Time: 1 hrs
  • Total Time: 3 hrs 20 mins
  • Servings: 4-6
  • About This Recipe

    “Company stew but the family loves it too, like all stews it is even better the next day, can be refrigerated and reheated. Serve with a light salad and soft rolls to sop up the gravy.”

    Ingredients

  • 1lblean stewing beef( 1 inch cubes)
  • 1/2 cupseasoned flour, seasoned with your favorite seasonings
  • 3tablespoonsextra virgin olive oil
  • 1tablespoondry mustard
  • 1largeSpanish onion, sliced
  • 1whole bulb of garlic, peeled, separated and coarsely chopped
  • 2cupsport wine( or any good red wine)
  • 12whole baby carrots, peeled
  • 1rutabaga, peeled, cut into large cubes
  • 1/2 headcelery, cut into 1 inch lengths with leaves
  • 6 -8largemushrooms, quartered
  • 2dashescayenne pepper
  • 1teaspoondried thyme
  • 2dashesWorcestershire sauce
  • 2tablespoonscreamed horseradish
  • salt
  • 1 1/2-2cupswater
  • 4 -6mediumscrubbed do not peel quartered white potatoes
  • Directions

  • Dredge beef in flour, seasoned with your favorite seasonings.
  • Heat large Dutch oven (cast iron is best).
  • Whisk together olive oil and dry mustard, add to heated Dutch oven.
  • Add Spanish onion and caramelize.
  • Add dredged beef, brown on all sides.
  • Add garlic, brown, being careful not to burn.
  • Add wine, deglaze the pot and simmer 10 minutes.
  • Add carrots, rutabaga, celery, mushrooms, cayenne, thyme, Worcestershire sauce, horseradish Salt to taste.
  • Stir and simmer another 10 minutes.
  • Add water and potatoes.
  • Stir and bring back to simmer.
  • Preheat oven to 300°F.
  • Cover tightly and slow simmer until potatoes are fork tender, about 2 hours.
  • Reviews

  • “I made this on the weekend and we loved it.hubby and I are big stew fans and this one rated right up there!I used red wine as I did not have Port wine on hand and it turned out great!I was a little apprehensive about the horseradish, but wow did it make a great difference!Thanks Dorothy!”

  • “I loved the consistency of this beef stew – not too “soupy”. I added one package of sundried tomatoes which worked very well with the other flavors. Thanks, Derf!”

  • “I have been making this stew for years.Thanks Derf.I almost panicked when I realized the site had changed and I thought I had lost my recipe book.I would not make beef stew with any other recipe. The only thing I would disagree with is the stew tasting better the next day.I have never had leftovers to find out!!!”

  • “A delicious stew Derf, I know it would be even better with wine! I used beef broth this time. I did not add the celery or potatoes, I made dumplings DH’s favourite! A great flavourful meal on a cold winter day.”

  • “This recipe didn’t work for me.I picked it because I love garlic and love cooking with wine, but the result was terrible.Sorry.It’s just too much wine! I used a mid-priced bottle, and the flavor was just too harsh.Maybe this would work with a really really nice wine, but I’m not willing to spend that much for wine to cook with– to drink, yes. To cook, no.Anyway, I fiddled around with the seasonings for a half-hour or so and did my best to cover that hot-cooked-wine flavor. Sorry Derf… thanks anyway! :)”

  • “Thought we were going to be eating trout today for supper (first day of fishing season), but DH didn’t catch any.No matter, thoroughly enjoyed making and eating your stew instead.The only thing I didn’t add was the horseradish as I didn’t have any.Whenever I used to visit my grandparents as a child and they served up beef stew they always had “dough boys” to go along with it and I now do the same.I like them for sopping up the gravy.Great recipe and will be making again.Thanks Derf.”

  • “This had such a wonderful flavor & the taste was perfect! Thanks for sharing. Katherine in Alberta”

  • “Great stew!It smells absolutely fantastic while cooking.I used some leftover merlot and cabernet for the wine. I also left out the mushrooms.It is a bit of work, but well worth it.Thanks for sharing!”

  • “This is a great recipe.It’s almost identical to mine except I add a couple of tbs of brown mustard to mine.The combo of the horseradish and mustard is WONDERFUL!!Give it a try.WTG on this recipe.”

  • “The recipe was pretty easy and the results were terrific.The only thing I added were peas.The Port wine gave it a very slightly sweet flavor though I’m sure a good red would have been fine as I could have drank the red with the meal.Thanks Derf”

  • “this way a new way to prepare stew meat . it was excellen. the flavor was unusual and delightful. thanks for the change in pace…..patsy”

  • “Wow, we did not like this very much.My husband ate it, but my daughter’s and myself were not impressed at all.The only substitution that I made was to use beef broth instead of water.I am not sure what happened, but I won’t be making this again.”

  • “Highly recommended. I have been sticking to a beef stew recipe for 1 year now, but my family liked this a lot I will have to make it often from now on.Temperature, cooking time were all okay and the odd mix of ingredients – rutabaga, head of celery, etc. infused the traditional beef stew with better taste. I used high quality Spanish red wine. The addition of creamed horseradish made everything taste much better than the usual beef stew. Who´d ever think horseradish tastes good in a stew. I always thought it would be too strong in a stew, but it turned out so well. Thank you so much Derf, we will make this again and again !”

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