Savory Beef Stew – Soups and Stews Series #7

Savory Beef Stew

Savory Beef Stew is a true comfort food in my family. A hearty, nicely flavored classic stew served with hot corn bread or biscuits and real butter is utterly delicious. This is my personal adaptation of a recipe that has been passed down through the generations.


  • 2 tablespoons virgin olive oil
  • 2 tablespoons garlic (1 tablespoon coarsely chopped and 1 minced)
  • 2 to 2½ lbs beef (brisket or rump), have the butcher cut in 1½” cubes
  • Salt and freshly-ground pepper to taste
  • 3 mediums onions, peeled and cut into thick vertical slices
  • 3 tablespoons flour
  • 2 cups beef or vegetable stock
  • 1 cup red wine
  • 1 whole bay leaf
  • ½ teaspoon thyme
  • 4 large potatoes, peeled and cut into 1” chunks
  • 4 large carrots, peeled and into 1” chunks
  • 1 cup fresh peas (thawed frozen peas will do in a pinch)
  • Sour cream (optional) and fresh parsley for garnish


  1. Heat oil over medium-high heat in a large Dutch oven (with lid).
  2. Add ½ the coarsely chopped garlic and cook for 1 minute, stirring constantly.
  3. Remove the garlic and discard.
  4. Brown the meat in small batches; turn often to brown all sides.
  5. Do not put too much meat in the pan at one time, crowding will prevent even browning.
  6. Season with salt and pepper as the meat cooks.
  7. As each batch is browned, remove with a slotted spoon and set aside. (Add more oil, as needed)
  8. When meat is cooked, pour off most of the oil and reduce.
  9. Add the onions and cook, stirring constantly, until soft ~ 8 to 10 minutes.
  10. Stir in the flour and cook (continuing to stir) for about 2 minutes.
  11. Stir in stock and wine.
  12. Return the meat to the pan and add the bay leaf and thyme.
  13. Bring to a boil, reduce heat to low, cover and cook for 30 minutes.
  14. Remove the lid and add the potatoes and carrots.
  15. Add more stock (or water) if necessary, the stew should be “soupy.”
  16. Bring to a boil (again), reduce the heat to low, cover and cook 45 – 60 minutes until the meat and vegetables are tender.
  17. Season to taste with salt, pepper and thyme.
  18. Add the minced garlic and peas, cover and cook over low heat for 5 minutes more.
  19. If the stew is too “soupy” for your taste, remove the cover, raise the heat to medium, and let the liquid cook down.

Serve in large heated bowls, garnish with a dollop of sour cream and clipped fresh parsley. (Can also be served over hot, buttered noodles.)


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