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Beef Stew

Beef Stew is a classic comfort food that is beloved for its warm, hearty

flavor and rich texture. This classic dish is the perfect meal for cold nights. With its rich, slow-cooked flavors and tender chunks of beef, it's no wonder that Beef Stew has been a staple in households for generations. You know what goes great with Beef Stew? Cornbread! Check out our cornbread recipe this month!

Beef Stew

Serves 2

  • 2½ lbs beef chuck, cut into 2-inch cubes

  • Kosher salt and freshly ground pepper

  • ¼ cup all-purpose flour

  • Olive oil, plus more if necessary

  • 1 cup dry red wine

  • 2½ cups beef stock

  • 1 large onion, large dice

  • 1 - 14.5 oz can diced tomatoes

  • 10 – 12 baby carrots

  • 1 lb cremini mushrooms, quartered if large

  • 1 tbsp cornstarch mixed in 3 tbsp water

  1. Pat the cubed meat dry, season with salt and pepper. Toss the meat in flour.

  2. Heat a large Dutch oven over medium-high heat. Add 2 tbsp oil. Add half the meat in a single layer without crowding, and brown on all sides, 5 to 6 minutes. Remove meat from pot, and transfer to a bowl. Repeat with remaining meat. Add ½ cup of wine, and deglaze pot.

  3. Heat another 2 tbsp oil in Dutch oven, and add onions. Cook, stirring occasionally, until softened about 3 minutes.

  4. Deglaze pan with remaining ½ cup wine, and return reserved beef and cooking liquid to pot. Add stock and tomatoes; season with salt and pepper. Bring to a boil. Reduce to a simmer, and cook, covered, for about an hour. Add carrots and mushrooms. Cook, covered, until meat and vegetables are tender, 45 to 50 minutes. Add cornstarch slurry. Bring stew to a rapid simmer and cook until thickened and glossy.


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