Chef Ryan’s Hearty Beef Stew Recipe
Made from scratch, beef stew is hearty, savory, filling, and delicious.
Servings: 16 servings
Cost: 10
Equipment
- large spaghetti pot
- knife
- Cutting board
Ingredients
- 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
Instructions
- 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.
Notes
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.