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Beef Stew Recipe for Cancer and Chemotherapy

My first experience with beef stew was not positive. It was cold. We were camping and it came out of a large pre-made can. I suspect that this is very similar to most other peoples experiences with beef stew. Made from scratch, beef stew is actually hearty, savory, filling, and delicious. So I invite you to give the ole' beef stew a try once more.
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Main Course
Cuisine: American
Keyword: american, beef stew, hearty, stew, traditional
Servings: 16 servings
Author: Chef Ryan Callahan
Cost: 10

Equipment

  • knife
  • Cutting board
  • large spaghetti pot

Ingredients

  • 2 lbs chuck roast cubed
  • 4 whole carrots cut into wide chunks
  • 8 whole red potatoes quarted
  • 4 whole celery ribs sliced thinly
  • 2 qt beef stock or broth
  • kosher salt to taste
  • black pepper to taste
  • 2 tbsp red wine vinegar
  • 2 tbsp sugar
  • 2 tbsp Old Bay seasoning

Instructions

  • In a large spaghetti pot over medium heat combine all 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.

Notes

Chef Tips
If beef is tender but there is still too much liquid, whisk in 2 tbsp. cornstarch (mixed into a ΒΌ 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.