This beef stew is made with tender chunks of beef, browned for a few minutes then simmered in a red wine beef broth with carrots, celery and fingerling potatoes. Served over a bed of rice, makes this a perfect one-dish meal.
When it comes to beef stew, everyone has a family favorite, and our favorite is Mom's recipe. Easy and delicious, no need to spend hours, and it's a wonderful dish to make for dinner on any chilly night. We sometimes make this on a lazy Sunday, and double the recipe so we can reheat it during the weeknight.
The gravy is so fabulous, we love it best when we serve it over a bed of rice because the rice soaks up all that savory gravy, making this meal even MORE delicious! If you want to skip the rice, then serve the beef stew with some toasted bread for dipping. It makes the entire house smell like HEAVEN!
Here's a Tip: When you shop for beef chunks, we recommend buying good quality beef chuck. It makes a huge difference how tender the meat will cook. Mom always cooks her stews on stove-top and this one takes about an hour. However, if you prefer to use a crock pot or a slow cooker, this recipe will definitely work with one.
- 1+ 1/2 pound beef chuck (for stew) cut into 2-inch pieces
- 3 Tbsp. olive oil
- 2 Tbsp. butter
- 1/4 cup all-purpose flour
- 1/2 cup red wine
- 1 onion- peeled, chopped
- 3 carrots - peeled, coarsely chopped
- 3 celery stalks - coarsely chopped
- 1 to 2 pounds fingerling potatoes - rinsed
- 4 cups all-natural Beef Stock
- 1 sprig fresh rosemary
- 1 tsp. garlic powder
- 1 tsp. salt
- cracked black pepper to taste
- 1/2 cup fresh parsley-chopped
- 2 cups long grain rice
In a large soup pot. Heat olive oil and butter.
Open your package of beef chunks and cut each piece of meat into halves. They usually come in large pieces and cutting all the pieces in halves will cut the cooking time in half.
Lightly sprinkle some salt and pepper over the meat. Set aside.
In a small dish, place the flour.
Dip each piece of meat into the flour and coat all sides. Dust off excess flour.
Drop each piece of meat into the pot with melted butter and oil. Raise the heat to medium heat and cook the meat to brown all sides, about 5 to 7 minutes.
Pour in the red wine and simmer on low heat for 2 minutes, allowing the wine to reduce a little.
Then add all the vegetables, seasonings, herbs and beef stock and raise the heat.
Bring to a low boil, then lower the heat to low, and simmer for about 45 minutes, uncovered.
Taste the gravy and season with salt and pepper to taste.
If needed, you may add 1 or 2 teaspoons of cornstarch or flour to thicken the gravy.
Turn off the heat. Fish and remove the sprig of rosemary, discard.
Cover until ready to serve.
Meantime, in a medium size pot, cook the rice, following the directions to the package.
When rice is fully cooked or steamed, spoon some rice into serving dishes or pasta bowls.
Create a well in the center of the rice and fill the center with a heaping scoop of beef stew.
Directions to cooking Rice
- 4 cups water
- 2 cups long grain white rice
- 1 tsp. salt
- 2 Tbsp. butter
Lower heat and simmer on lowest heat for 20 minutes.
Stir rice before serving.