On cold winter days like yesterday nothing hits the spot more than a steamy bowl of soup or stew, and this hearty beef stew really hit the spot. This recipe is easy to prepare but requires a long cooking time to tenderize the meat and vegetables, so you’ll need to plan ahead. Here are the ingredients you’ll need to make beef stew:
3-4 pounds of stew meat (or a 4-lb. boneless chuck roast, defatted and cut into cubes)
1 tablespoon oil
1 can (14 oz.) beef broth
2 cans (14 oz.) diced tomatoes, undrained
1 cup red wine (or cooking sherry)
1 envelope Lipton onion soup mix
1 large onion, peeled and diced
1 package fresh mushrooms, cleaned and sliced
3-4 carrots, peeled and sliced into bite-sized pieces
6-8 fingerling potatoes, cubed
Seasoning salt and pepper to taste
Brown the beef in hot oil in a large pot over medium heat, stirring to ensure the meat browns on all sides. Add the beef broth, diced tomatoes, wine, soup mix, and onions. Cover and cook until the meat is tender (about 1.5 – 2 hours). Add additional beef broth or water if too much liquid evaporates during cooking. Add the mushrooms, carrots, and potatoes and cook until the vegetables are tender (about 1/2 hour). Season with salt and pepper. Spoon into bowls and serve with cornbread, butter, and honey.
4 thoughts on “Hearty Winter Meals–Beef Stew”
Do you have a variation for with a slow cooker?
This looks delicious! Perfect for these cold winter days. I made a venison stew the other day. Next time I’m going to try your idea of adding the wine. 😉
Best wishes for health, happiness, peace, and prosperity to you and yours for 2013 and beyond.
Thank you, Russel. Same to you and your family and Zoey the cool cat!