Traditional Beef Stew ~ Recipe
Who doesn’t love a gorgeous beef stew? So savoury and delicious and comforting on a cool fall or winters day.
This hearty traditional beef stew features plenty of delicious, garden-fresh herbs and vegetables, so it’s a great way to enjoy those savoury treasures from your own garden or the local farmers’ market. This satisfy dish can be served on its own or paired with your favorite salad for a more well-rounded meal. Either way, this recipe will feed a crowd – or leave plenty of leftovers for lunch the next day.
Traditional Beef Stew
Prep time: 20-25 minutes
Cook time: 1½ – 2½ hours
Serves: 8
Ingredients:
2 T. extra virgin olive oil
3-4 cloves fresh garlic, minced
8 oz. white mushrooms, sliced
2 lbs. beef stew, cut into 1” cubes
Sea salt and black pepper, to taste
3-4 c. organic beef stock, divided*
1 c. dry red wine
1 whole bay leaf
3 large carrots, chopped
2 large stalks celery, finely diced
1 medium yellow onion, diced
2 lbs. Russet potatoes, chopped
2 t. fresh thyme leaves, rinsed
2 t. fresh oregano leaves, rinsed
1 T. fresh rosemary leaves, chopped
*Use more or less beef stock to achieve the desired consistency
Directions for Traditional Beef Stew:
- Wash and peel all vegetables and pat dry before prepping. (Potato skins can either be left on or removed based on personal preference).
- Heat olive oil, garlic, and mushrooms in a large (5 or 6-quart), high-sided cast iron skillet or dutch oven, over medium-high heat. Sauté for 5-7 minutes or until mushrooms start to release their liquid, stirring occasionally.
- Working in batches if necessary, add beef to skillet and cook until browned on all sides. Season with salt and black pepper, to taste. Transfer browned beef and mushroom mixture to a large bowl, and return empty skillet to the cooktop.
- Deglaze skillet with 1 cup beef stock and the red wine over medium-high heat, using a spatula or wooden spoon to scrape up any brown bits. Boil liquid until reduced by one half before returning the beef-mushroom mixture to the skillet.
- Reduce heat to medium-low and add 2 cups of beef broth and the bay leaf to the skillet. Cover and simmer for 1-1½ hours, or until the beef is tender. Stir beef mixture occasionally while simmering.
- Remove lid and add carrots, celery, onion, potatoes, and fresh herbs. Stir to combine and add additional beef stock, if necessary, to reach desired consistency.
- Continue simmering, uncovered, for another 20-25 minutes or until potatoes and carrots are tender, but not mushy. Remove from heat and discard bay leaf. Season with additional salt and pepper, to taste. Spoon hot stew into individual serving bowls and serve immediately. Enjoy!
When I have been busy outdoors chopping firewood all day or sledding with friends or skiing some epic slopes, I know all I want to do is curl up in front of a fire with something comforting and delicious in a bowl and this stew satisfies those cravings perfectly. I hope you enjoy it as much as me and my family do.
Traditional Beef Stew ~ Recipe
Ingredients
- 2 tbsp olive oil
- 3-4 cloves fresh garlic minced
- 8 oz white mushrooms sliced
- 2 lbs stewing beef cut into 1” cubes
- sea salt and black pepper to taste
- 3-4 cups organic beef stock divided*
- 1 cup dry red wine
- 1 bay leaf
- 3 large carrots chopped
- 2 large stalk of celery finely diced
- 1 medium yellow onion diced
- 2 lbs russet potatoes chopped
- 2 tsp fresh thyme leaves rinsed
- 2 tsp fresh oregano leaves rinsed
- 1 tbsp fresh rosemary leaves chopped
Instructions
- Wash and peel all vegetables and pat dry before prepping. (Potato skins can either be left on or removed based on personal preference).
- Heat olive oil, garlic, and mushrooms in a large (5 or 6-quart), high-sided cast iron skillet or dutch oven over medium-high heat. Sauté for 5-7 minutes or until mushrooms start to release their liquid, stirring occasionally.
- Working in batches if necessary, add beef to skillet and cook until browned on all sides. Season with salt and black pepper, to taste. Transfer browned beef and mushroom mixture to a large bowl, and return empty skillet to the cooktop.
- Deglaze skillet with 1 cup beef stock and the red wine over medium-high heat, using a spatula or wooden spoon to scrape up any brown bits. Boil liquid until reduced by one half before returning the beef-mushroom mixture to the skillet.
- Reduce heat to medium-low and add 2 cups of beef broth and the bay leaf to the skillet. Cover and simmer for 1-1½ hours, or until the beef is tender. Stir beef mixture occasionally while simmering.
- Remove lid and add carrots, celery, onion, potatoes, and fresh herbs. Stir to combine and add additional beef stock, if necessary, to reach desired consistency.
- Continue simmering, uncovered, for another 20-25 minutes or until potatoes and carrots are tender, but not mushy. Remove from heat and discard bay leaf. Season with additional salt and pepper, to taste. Spoon hot stew into individual serving bowls and serve immediately. Enjoy!
Notes
Related Posts:
- Beef Tenderloin Stuffed with Portobello Mushrooms
- Potato, Sausage, and Broccoli Breakfast Bake
- 11 Winter Foods to Warm Your Soul
- Benefits of Owning a Cast Iron Skillet and Why Your Homestead Kitchen Needs One
- Lodge 6 Qt. Enameled Cast Iron Dutch Oven ~ A Review
Pin This Image of Traditional Beef Stew:
One Comment