Old Fashioned Beef Stew

Ingredients

N

The Stew:

  • 3 lbs boneless chuck roast, cut into 2 inch pieces
  • 2 tbsp vegetable oil OR 2 tbsp olive oil and 1 tbsp butter
  • 2 tsp salt
  • 1 tsp freshly ground pepper
  • 2 yellow onions, cut into one inch chunks
  • 1/4 cup flour (can use gluten free flour)
  • 3 cloves garlic, minced
  • 1 cup red wine
  • 3 cups beef broth
  • 1/4 tsp dry rosemary
  • 1 bay leaf
  • 1/8 tsp dried thyme
  • 4 carrots, peeled, cut into 1 inch slices
  • 2 stalks celery, cut into 1 inch pieces
  • 3 large russet potatoes, peeled and cut in eighths
  • fresh parsley to garnish (optional)
Hearty beef stew with tender chunks of beef, carrots, potatoes, mushrooms, and onions in a rich broth, garnished with fresh parsley.
}

Prep Time: 30 Minutes

}

Cook Time: 1 Hour 30 Minutes

}

Total Time: 2 Hours

Yields: 12 Servings

Directions

  1. On medium-high heat, add the vegetable/olive oil/butter to a large heavy pot (one that has a tight fitting lid)
  2. When it begins to smoke slightly, add the beef and brown very well. Do in batches if necessary. Add the salt and pepper as the beef browns.
  3. Once browned, remove the beef with a slotted spoon and set aside
  4. Add the onions and saute for about 5 minutes, until softened.
  5. Reduce heat to medium low, and add the flour and cook for 2 minutes stirring often.
  6. Add the garlic and cook for one minute
  7. Add wine and deglaze the pan, scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to a simmer.
  8. Simmer wine for 5 minutes, and then add the broth, bay leaves, thyme, rosemary, and the beef
  9. Bring back to a gentle simmer, cover and cook on very low for about an hour
  10. Add potatoes, carrots, and celery and simmer covered for another 45 minutes or until the meat and vegetables are tender. Taste and adjust seasoning
  11. Turn off heat and let sit for 15 minutes before serving. Garnish with the fresh parsley if desired.

Credit: John Mitzewich, The Spruce

Print This Page
  1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
  2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
  3. More great resources for making your own bone broths:
  4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/

Could one conversation change your life?

sue@bridgeforwellness.com

952-210-7659

 

Schedule Free Consultation
Copyright © 2026 All Rights Reserved.

Privacy Policy | Disclaimer