I have cooked beef stew for my family for years now and each time it gets better and better!

When I first started making it, I used 2-3 different recipes and then started creating my own and over time, have used the one below which is a combination of several! I ‘eye’ many of the portions to some degree, so will list the measured portions as close to what I use. Feel free to experiment on your own too! Add different veggies, seasonings, spices and make it your own.

00712102475005_fullFor all the ingredients I try and use the best quality possible. I usually head to Whole Foods and buy all the vegetables and grass fed beef. For the broth I use a combination of More Than Gourmet All natural beef stock, water and either pinot noir or burgundy dry wine. You can completely omit the wine as well should you choose. The juices from the meat and vegetables will give the broth a wonderful flavor as is!

For a pot, I use the largest one I have usually. I use either my cast iron pot or all clad Stainless Steal. Both can be placed in the oven if needed as well.DutchOven

Remember, cooking a tasty, delicious beef stew takes TIME. You don’t want to start this dish at 4pm, if you plan on eating at 5. Make sure you give yourself enough time for prep, let alone the cooking time on the stove. My stew usually cooks for about 2 hours and this is AFTER I have sautéed and grilled the meats, veggies etc. The longer the meat cooks, the more the connective tissue breaks down, thus making the meat more tender and flavorful. There are short cuts (like boiling the potatoes in another pot and then adding them to shorten the time), but in this recipe, we are going to use one pot for everything!




INGREDIENTS:

3-4lbs of high quality beef chuck roast, pot roast (I buy it both cubed, or in steak form, and then cut it)
Adobo all purpose seasoning (I season the meat with this, but S&P do great too!)
3-4 tablespoons of olive oil (2-3 to sauté beef and 1 to add while cooking veggies)
1-2 tablespoons of butter(add to oil while grilling beef)
1/2 cup red wine vinegar
1-2 medium onions peeled and sliced ( I love sweet Vidalia onions)
1 pound of Mushrooms chopped
1-2 cloves of minced garlic
2 parsnips peeled and chopped
4 carrots peeled and chopped into 2-3 inch slices
2 celery sticks chopped
1 cup dry red wine ( I use Pinot Noir)
4 cups of beef stock
1-2 cups of cherry tomatoes
3 bay leaves
parsley, salt/pepper, oregano, sage to taste
10 small golden potatoes scrubbed and cleaned then halved or quartered depending on size
2 cups frozen peas
2 cups frozen yellow corn

DIRECTIONS

Preheat a large saucepan over medium high heat and add the oil and butter. Season the meat with S&P, Adobo seasoning, or in any way you wish.

While working in small batches, add the seasoned meat. After the beef has browned on all sides (about 5 minutes per batch), remove it and keep grilling remaining beef until all is grilled. Keep meat close by to add after sautéing the vegetables.

Add the red wine vinegar and scrape off the bottom of the pan with a wooden spoon to get up all the good bits! Once the bottom of the pan has been scraped off into he juices, add remaining 1 tablespoon of oil (if needed), then start adding onions. Sauté about 10 minutes. Add mushrooms and garlic and grill about 5-10 minutes more. Keep coating the vegetables as much as possible with the juices. Add parsnips, carrots and celery to the pot and sauté a few minutes more. Add the red wine, beef stock, grilled beef, tomatoes and stir to coat. Should you need more liquid, add water to pot. Add the bay leaves, spices to taste, and bring to a low boil uncovered. Once boiling, lower heat to medium low and cover at least 1.5-2 hours.

After 2 hours add the potatoes and sprinkle of sugar to balance out the acid from the wine. Turn the heat up to Medium/Medium high and cook uncovered about 30 minutes longer till potatoes are fork tender.

Add frozen peas and corn and cook about 10 minutes longer. Lower heat, simmer and remove all bay leaves and any sprigs used if applicable. Keep heat low and with cover a jar, not fully closed. Serve with warm bread and enjoy!

Remember, the stew will be HOT! I usually fill the 3 bowls for my kids and let the bowls sit a while before they dive in, so as not to burn their little mouthes! You can also turn off heat, or keep to LOW simmer and let it sit for as long as possible. The more it slow cooks, the more tender the meat.

Do you have a great beef stew recipe that you would like to share? Please post below! If you tried this, let me know as well! Did you change it at all? Anything goes! I sometimes will add green beans which are delicious too! Hope you enjoy!

 

 

 

 

Hearty All-In-One Beef Stew

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