Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

Does the world need another beef stew recipe? Well, I think so. I like to try other recipes for beef stew. For me, it is the ultimate comfort food, but I really think mine is best, all modesty aside, AND it is soooo simple--nothing fancy. Try mine and let me know. You can add beef broth if you want, but if you brown the beef properly, you won't need any. Trust me.

Ingredients Nutrition


  1. Dust beef cubes in flour, salt and pepper in a paper or plastic bag.
  2. Shake off excess.
  3. Heat oil in a heavy dutch oven or frying pan on high until the surface of the oil starts to shimmer, but before it starts to smoke.
  4. Depending on the size of the pan, brown the beef evenly on high in batches.
  5. Don't crowd the cubes.
  6. Keep an eye on this so that it doesn't burn.
  7. You just want to sear the beef.
  8. Remove the pan from the burner and add the onions, carrots, bay leaves, Worcestershire sauce (if you're going to use it) and enough water to almost cover everything.
  9. Return to burner and bring to a boil.
  10. Cover and reduce heat to medium low--just hot enough to keep a slow simmer going.
  11. Simmer for about an hour or until everything is almost done.
  12. Put in the potatoes at this point and any additional water you think the stew needs.
  13. Continue to simmer for another half hour or until the potatoes are just done.
  14. Just prior to serving, check for seasonings and add more salt and pepper, more Worcestershire, if needed.
  15. Toss in the peas or mixed vegetables and cook for five minutes.
Most Helpful

Very tasty,not a thick stew which is just what I was looking for.The meat was very tender and the bay leaves added a nice flavour.I left out all the "optional" ingredients except the worcestershire sauce.Will make it again!

LuuvBunny October 05, 2003

Good base recipe. Even with the Worcestershire, I thought it needed more seasoning; I added more salt, a few generous pinches of dried basil and oregano, and some garlic powder. I also thickened the broth with cornstarch. Browning the meat is a really nice touch. The beef was delicious and tender. I used peas, which added a beautiful pop of bright green.

A Messy Cook November 28, 2009