Beef Stew

The theme for Monday posts in January is Stew.

I love stew.

It’s easy to make and easy to make enough for more than 1 meal.

The meat, vegetables, and flavors can vary according to taste and mood.

Stew is, by definition, (WiKi): a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients….

My mother only made beef stew. This is her recipe – sort of.

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Beef Stew

This serves 4 – or, as in our house, 2 meals for 2.

  • Author: Kate
  • Prep Time: 15 minutes
  • Cook Time: 85 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 4 servings 1x
  • Category: One Dish Dinners
  • Method: Braise


  • 28oz (840gr) beef stew meat, cut into 1 1/2″ (4cm) pieces.
  • 4 tbs flour
  • 1 1/2 tbs paprika
  • 6 shallots, peeled, left whole
  • 4 medium carrots, cut into 2″ (5cm) lengths, then quartered
  • 1 medium rutabaga (swede), peeled, cut into chunks about 3/4″ (2cm)
  • 4 medium potatoes,(20oz, 600gr) quartered the long way then cut in half or thirds depending on size
  • 3 ribs celery, cut into 2″ (5cm) lengths, then halved
  • 2 cloves garlic, minced
  • 1 tbs olive oil
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tbs tomato paste
  • 3 bay leaves (laurel)
  • 2 cups (16oz, 500ml) beef stock/broth
  • 1/2 cup sherry or red wine
  • 1 tbs cornstarch (maizena) dissolved in 2 tbs beef stock (if needed)


  • Put flour and paprika into a plastic food bag or bowl and mix well.
  • Add beef and coat thoroughly.
  • Heat oil in a medium pot or Dutch oven over medium-high heat.
  • Add beef and brown on all sides.
  • Add garlic, add and sauté 1 minute.
  • Add broth, sherry, tomato paste, herbs, and stir well to scrape up any browned bits.
  • Cover and bring to a boil.
  • Reduce heat and simmer 30 minutes, or simmer very slowly for several hours.
  • Start the vegetables an hour before dinner.
  • The vegetables:
  • Put potatoes in water until needed to prevent discoloring.
  • Add shallots, rutabaga, carrots, celery to beef.
  • Stir well, cover and simmer 15 minutes.
  • Drain the potatoes and add to stew.
  • Simmer 30 minutes longer, until vegetables are tender.
  • To finish:
  • If desired, for a thicker gravy, dissolve cornstarch in beef broth.
  • Uncover, increase heat and remove bay leaves.
  • Add cornstarch and stir until sauce is thickened.
  • Serve.


Substitute more broth for the sherry / red wine. Substitute more carrots or  white turnips for the rutabaga. If you prefer broccoli or cauliflower, add it with the potatoes.


  • Serving Size: 1/4 recipe
  • Calories: 592
  • Sugar: 14.1 g
  • Sodium: 571.4 mg
  • Fat: 12.7 g
  • Saturated Fat: 4.2 g
  • Trans Fat: 0.4 g
  • Carbohydrates: 65.5 g
  • Fiber: 12.8 g
  • Protein: 52.7 g
  • Cholesterol: 130.9 mg

Keywords: stew, beef stew, root vegetables

If you want something faster: Chicken Stew

That’s it!

2 thoughts on “Beef Stew”

  1. I brown my veggies in the pot first before I brown my beef. Gives them a bit more depth of flavor. I also do the ‘low and slow’ so I just put them in about halfway through. I don’t like washing a lot of pots and pans 😉 I do love stew in the winter though. Hearty and warming when it’s cold and damp out.

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