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 mins
Cook Time2 hours hrs
Total Time2 hours hrs 15 minutes mins
Course: Main Course
Cuisine: American
Keyword: american, beef stew, hearty, stew, traditional
Servings: 16 servings
Author: Chef Ryan Callahan
Cost: 10
knife
Cutting board
large spaghetti pot
- 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
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.
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.