3 hrs 30 mins
A brown, aromatic stew, with gravy to anoint some noodles or just bathe the tender hunks of potatoes or top a serving of mashed potatoes. Make it a day ahead or just turn it off for 1 or 2 hours in the middle of cooking...it seems to provide some instant maturing off the recipe.
My Private Note
Units: US | Metric
- 1-2 slice chopped bacon (optional) or 1-2 slice diced salt pork (optional)
- 29.58 ml oil
- 1360.77-1814.36 g beef stew meat, cubed
- 2 sliced carrots
- 2 sliced onions
- 2 stalk chopped celery
- 1182.95 ml beef broth, and cheap wine (homemade or canned, red or white, use up to 3 cups wine, or all broth if you prefer)
- 1-2 bay leaf
- 4.92 ml dried thyme
- 29.58 ml tomato paste
- 2-3 garlic cloves
- salt & pepper
- 4 medium cubed potatoes
- 283.49 g frozen peas
- 226.79 g sliced mushrooms
- 1Cook bacon or salt pork in a tablespoon of oil in a large heavy fry pan over low heat until lightly browned.
- 2Remove and set aside.
- 3Dry the beef with paper toweling, then add as many pieces as you can without crowding to the fry pan.
- 4Brown nicely all over.
- 5Transfer the meat to a heavy 4-5 quart Dutch Oven with lid.
- 6Add the carrots, celery and onion to the fry pan and cook until starting to brown a little.
- 7Transfer vegetables to Dutch Oven.
- 8Pour a cup or so of wine or beef broth into the frying pan and bring to a boil, scraping up all the lovely browned bits in pan.
- 9Pour this over the beef and vegetables.
- 10Now, put the Dutch Oven over low heat and add the rest of the wine and beef broth.
- 11Add the browned bacon bits or salt pork, if you are using them.
- 12Add the tomato paste, bay leaves, thyme and chopped garlic cloves.
- 13Bring to a boil, then reduce to a simmer.
- 14Taste and season with salt & pepper, be cautious, you can add more later.
- 15Cover and cook slowly, either in a preheated 325 degree oven, or on top of the stove.
- 16Simmer for 2-4 hours, until the meat is very tender.
- 17An hour before the end of cooking, add the potatoes if you want to use them, and add the peas and mushrooms 30 minutes before the end of cooking.
- 18Finish off the stew by skimming any fat that remains on the surface, and boiling down the liquid to reduce it, if it seems too thin.
- 19Serve with rice, noodles, or mashed potatoes.
- 20Garnish with fresh parsley.
- 21NOTE: Cheaper cuts of meat, like shank or shin beef, will take the longest to cook; chuck or round the shortest.
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Nutritional Facts for Blue Plate Special Stew
Serving Size: 1 (736 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1530.9
- Calories from Fat 864
- Total Fat 96.0 g
- Saturated Fat 36.0 g
- Cholesterol 355.0 mg
- Sodium 1131.6 mg
- Total Carbohydrate 60.1 g
- Dietary Fiber 10.7 g
- Sugars 11.5 g
- Protein 104.0 g