Beef Stew

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For a lot of you, beef stew may be the last thing you want to eat on a hot summer day. Somehow, I don’t think chilled beef stew would bode well either. My hubby could share your sentiments about eating winter oriented dishes in the summer. He didn’t seem to thrilled when I presented him with the idea of making piping hot stew during this time of year. But when he had his fill, he kept on begging for more. Unlike a lot of dishes, stews taste even better as leftovers. This recipe is not only healthy and hearty,but it doesn’t involve that much preparation. Just let your stove or slow-cooker do all the work for you. I used the pre-packaged beef cubes to save me the wear and tear from cutting the beef up myself.   The meat softens as its cooking. Its like butter that melts in your mouth with just one bite. Stew is suppose to be thick, not liquid like as of soup. The flour dredged in the beef cubes help with the thickening process of the stew.   You can also borrow this recipe to make pot roast as well.  While this recipe requires beef stock,  my blog on chicken broth includes instructions on how to make it. If nothing else, you can use chicken broth or water.  One of my favorite parts to making the stew is its tantalizing aroma that fills up my entire kitchen.  As featured in the picture, you can serve this stew over fettuccine or whole grain rice. Beef stew is one of my favorite all time classic meat  comfort foods . Its simple, plentiful, but very rich in flavors.  I have yet to meet someone who doesn’t like beef stew (not counting vegetarians or vegans).

For this recipe, you will need:

  1. 1 1/2 lbs of beef cubes at room temperature
  2. Flour
  3. 1 large onion chopped
  4. 2 cloves of garlic minced
  5. 1 cup of chopped carrots
  6. 1 cup of chopped celery
  7. 1 cup of sliced mushrooms (I gotta have my ‘shrooms to complete my stew)
  8. 2-3 large potatoes peeled and quartered
  9. 1 cup of dry red wine
  10. 3 cups of beef stock
  11. 1 teaspoon of dried thyme
  12. 1 teaspoon of rosemary
  13. 2 bay leaves
  14. Salt and pepper for taste


Using a stock pot or a Dutch oven, heat olive oil over medium heat. Dredge beef cubes in flour until completely covered. Transfer beef cubes to pot and sear for 2 minutes on each side. Remove beef cubes and set aside. Add a little more olive oil to the pot if necessary.  Add onions and saute for 5-7 minutes until translucent.  Add the garlic and saute for another minute or two. Add the remaining vegetables along with thyme and rosemary and saute till they soften. Pour in the beef stock and wine. Add the bay leaves. Transfer the beef cubes back into the pot. Reduce heat to low flame and allow stew to simmer for at least 2 hours. Once cooked, turn off the flame and discard bay leaves. Season with salt and pepper. Serve over a bed of your favorite pasta or rice. Garnish with a parsley sprig (optional).

Yields 4-6 servings




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