Robyn’s Hearty Homemade Beef Stew Recipe

by Robyn Wright on October 19, 2015

in Food

Robyn's Hearty Homemade Beef Stew Recipe

We are into autumn now and the first really chilly days have started. This means it is time for comfort foods. A rich and hearty beef stew is always good on cool days to warm us up and it kind of feels like a big hug.

I never buy “stew meat” labeled as such. I find that the pieces are inconsistently sized and often really fatty. Instead I look for various roasts or other cuts that I can cut into bite size pieces myself. I found a package of petite tenders on sale and so that’s what I used today. The petite tender is a newer name of a beef cut and it is actually a part of the chuck shoulder clod. Cut the meat into bite size pieces, season with salt and pepper and then sprinkle the flour over it and toss it around.

Cut beef into cubes for the stew  |  Robyns.World

Heat up a Dutch oven on medium-high and add about 1 tablespoon of oil, I used olive oil, you can use vegetable oil or whatever you prefer. Brown the meat in 2 batches. This allows for the best browning on all sides. Remove the browned pieces and set aside.

Season the cubed stew meat and dust with flour  |  Robyns.World

Chop a medium yellow onion and add to the pot. If you need a tad more oil, go head and add it. Now add some roughly chopped garlic. Saute the onions and garlic a few minutes.

Saute onions and garlic for beef stew  |  Robyns.World

I love using red wine when I cook with beef. It adds a depth to the dish I think. This time I used a semi-dry red wine, Mark Twain Reserve, from the Cave Hollow Winery in Missouri. If you are not a wine person you can use all beef stock if you prefer but you might want to add at least a splash or too of red wine vinegar to get some of that acid. While the heat is still high, add 1/2 cup of red wine to deglaze the pan. Use a wooden spoon to scrape up all those tasty bits, called fond, that are stuck to the bottom of the pot, they are packed full of flavor!

Mark Twain Reserve, semi-dry red wine  |  Robyns.World

Lower the heat to medium and add the beef back into the pot and give it a good stir. Let it sit there and get all yummy while you get your veggies ready.

deglaze the pan with red wine for the beef stew  |  Robyns.World

You can use any potato you like or that you have on hand. I had these Baby Dutch Yellow Potatoes and used about 1 pound of them, cut into quarters. If you are using larger potatoes you will obviously need to cut them up a bit more. Toss those into the pot and give it another good stir.

Quarter potatoes for the beef stew  |  Robyns.World

Next up are the carrots. I adore carrots, they add a nice subtle sweetness to the dish and when you cook for a long time they get all nice and soft. Cut into coins and toss them in the pot and give it a stir.

Slice carrots into coins for the beef stew  |  Robyns.World

Mushrooms are another favorite of mine, Hubby can take them or leave them though so I don’t use a ton of them. About 4 ounces of Baby Bellas is what I used today, cut into quarters. Toss those into the pot and stir again.

Quarter the mushrooms for the beef stew  |  Robyns.World

While some folks like actual pieces of tomato in stew, I’m not one of them. However, I do like the richness it can add to the stew so I use tomato paste. I adore Amore Tomato Paste, which I call “space paste” because it comes in a tube like some of the astronaut food used to back in the day.

I love Amore brand Tomato Paste which comes in convenient tubes  |  Robyns.World

Make a little hole in the ingredients in the pot and add the tomato paste and let it cook a minute or two and then stir it all together with the rest of the ingredients.

Add tomato paste and cook for 1 minute and then stir into beef stew  |  Robyns.World

Add 3 cups of beef broth and another cup of wine. Raise the heat back up and bring to a boil. Add in 1 teaspoon of Worcestershire sauce and 1-2 bay leaves also. Once it has come to a boil give it another good stir, lower the heat to medium-low, cover and let it simmer for 2 hours.

Add the beef stock and remaining wine to the beef stew and let simmer for 2 hours  |  Robyns.World

Now uncover and simmer for another hour or so. This will let the stew thicken up some. If you still want it thicker after that hour mix about 1 tablespoon of cornstarch in cold water to make a slurry and then stir it into the stew. Bring it up to a boil again to get the thickening to happen. Then reduce heat to low until ready to eat or serve right away.

Normally I would actually add some frozen peas right at the last 10 minutes or so of cooking but sadly I didn’t have any on hand. Serve with some warm crusty bread to sop up all of the gravy in your bowl too. I love serving foods like this in my grandma’s china – it just calls out for comfort food like this.

Are you a beef stew fan? What types of ingredients do you like in your stew?

[signoff]

[gmc_recipe 24646]

© 2015, Robyn Wright. All rights reserved.

Comments on this entry are closed.

{ 30 comments }

1 shellypeterson October 19, 2015 at 8:52 pm

This looks super yummy! I have never made stew before or cooked with wine but would love to try this. I make a soup that is similar to this and the family loves it so I know they would love this stew.

2 Robyn Wright October 20, 2015 at 4:16 pm

Definitely give it a try @shellypeterson:disqus! Beef stew is super easy! If you want to leave the wine out you can also, just add extra beef stock and maybe a little red wine vinegar instead

3 Kristen October 19, 2015 at 9:03 pm

I’ve been hanging on to summer as long as possible, but now I feel a little chill in the air and I’m ready for a big pot of stew with some warm sourdough! Will definitely try this recipe!

4 Robyn Wright October 20, 2015 at 4:17 pm

Ohhhh I love sourdough bread!!!!!!!! Do you make your own?

5 Kristen October 20, 2015 at 4:27 pm

No….we live near so many great bakeries! Our usual go-to is Boudin (https://www.boudinbakery.com/) ….it is SOOO good!

6 Robyn Wright October 20, 2015 at 4:54 pm

Ohhhh I love Boudin!

7 Robin October 20, 2015 at 6:51 am

No beef for me, though vegetable stew would be nice if it ever actually gets cold…but that Mark Twain Reserve is awesome! I am going to have to show my students when we talk about Mark Twain in class.

8 Robyn Wright October 20, 2015 at 4:27 pm

So when you make “beef stew” without the beef, do you use veggie stock as well? Would you still add wine to yours? Yes, Mark Twain was amazing, so many things here in our area named after him!

9 Robin October 21, 2015 at 6:57 am

Yes, I use veggie stock, and, yes, wine would still be fine to use.

10 Robyn Wright October 26, 2015 at 8:23 pm

I’m going to have to try a veggie stew sometime

11 pricousins October 20, 2015 at 7:48 am

This looks and sounds so good! thanks for sharing the recipe! I’m going to have to try it!

12 Robyn Wright October 20, 2015 at 4:27 pm

You’re welcome and please let me know what you think if you try the stew recipe!

13 Elena October 20, 2015 at 9:48 am

Looks so delicious! I love beef stew. So comforting.

14 Robyn Wright October 20, 2015 at 4:28 pm

Agree, you just have to feel comfy when eating beef stew!

15 tannawings October 21, 2015 at 1:51 am

I always add more potatoes because hubby is a huge potato lover. I will also dump in nearly leftover vegetable into beef stew. I just made this last week when it hit freezing and it was really good. I do it a tad different than you ddo, I cook a chuck whole, have the first meal as meat with mashed potatoes or rice or whatever and then make the other half of the roast into stew.

16 Robyn Wright October 26, 2015 at 8:25 pm

My Hubby loves the potatoes also but since they are my least favorite part of the stew he gets plenty since I only eat a piece or two of them. I know lots of folks who save all the little bits of veggies from meals over a few months and keep them in a bag in the freezer and they had them to stews and veggie soups like this.

17 Lisa Brown October 22, 2015 at 4:21 am

I haven’t had stew in ages. I like it simple. I think I am not a big fan of red meat anymore for some reason, which is why I never make it. It looks like the perfect meal for the fall and winter months :)

18 Robyn Wright October 26, 2015 at 8:25 pm

@rkosully22:disqus makes hers without beef, maybe she has a recipe she could share?

19 Natalie October 23, 2015 at 6:36 am

Stews and soups are the best meal for fall weather. They are really easy to make as well! I will have to try this recipe!

20 Robyn Wright October 26, 2015 at 8:26 pm

Let me know what you think @disqus_V13DyMMdlQ:disqus

21 Marge Sooter October 23, 2015 at 7:58 am

looks delicious

22 Robyn Wright October 26, 2015 at 8:26 pm

Thanks @margesooter:disqus, it really was

23 Tiffany C October 26, 2015 at 11:59 am

Sooo good, I love beef stew! We add the same ingredients too! I like to make a huge batch and eat it with rice, pasta or as a soup, and I can freeze it for a rainy day :)

24 Robyn Wright October 26, 2015 at 8:27 pm

I’ve never tried it with rice or pasta. Maybe if I left out the potatoes I would try it one of those ways.

25 nidhi November 14, 2015 at 9:59 pm

Its been a long time I tried beef stew. After seeing all your YUM pics now I have to make this asap.

26 Robyn Wright November 25, 2015 at 4:17 pm

Yay! I hope you enjoy it!

27 salexis November 25, 2015 at 4:12 pm

I love making beef stew in the winter! I haven’t made it in a while. I don’t usually add red wine but I think I will try it next time – it’s all flavour-building right!? Thanks for the recipe and all the photos!

28 Robyn Wright November 25, 2015 at 4:17 pm

You’re welcome. Yes, red wine adds so much flavor to recipes like these. You don’t have to buy anything expensive either.

29 Ronalee Duncan November 30, 2015 at 4:24 pm

I love this recipe and have made it three times since you posted it. Thank you so much for sharing !!

30 Robyn Wright November 30, 2015 at 4:27 pm

Happy dance! So glad you are enjoying it @RonaleeAKArose:disqus!!!!

Previous post:

Next post: