Chef Ryan’s Hearty Beef Stew Recipe
Made from scratch, beef stew is hearty, savory, filling, and delicious.
Prep Time15 minutes mins
Cook Time2 hours hrs
Total Time2 hours hrs 15 minutes mins
Course: Main Course
Cuisine: American
Keyword: beef borgonion, beef stew, french recipes, hearty, hearty beef stew
Servings: 16 servings
Author: Chef Ryan Callahan
Cost: 10
large spaghetti pot
knife
Cutting board
- 2 lbs chuck roast cubed
- 8 ounces baby carrots sliced in half long ways
- 8 whole red potatoes quartered
- 4 whole celery ribs thinly sliced
- 1 whole red onion chopped
- 2 qt beef stock or broth
- 1/2 bottle red wine any red wine will do
- 8 ounces mushrooms sliced
- 28 ounce diced tomatoes
- 2 tbsp butter or oil
- kosher salt to taste
- black pepper to taste
- 2 tbsp red wine vinegar
- 2 tbsp sugar
- 1 tbsp rubbed sage
Ina large spaghetti pot over medium heat melt your butter or heat your oil.
Lightly sear your beef.
Add carrots, onions, celery, mushrooms and allow to cook until lightly brown.
Combine all remaining ingredients, flavor balancers, and aromatics.
Cover with lid and allow to cook stirring every 15 minutes until chuck roast is fork tender and falls apart.
About 1-2 hours.
Chef Tips
If beef is tender but there is still too much liquid, whisk in 2 tbsp. cornstarch (mixed into a ¼ c. water). This will help to thicken the gravy and make the consistency closer to stew.
Optional, but recommended: Substitute chuck roast for round roast or rump roast to make a lighter, less fatty dish.