Herb Simmered Beef Stew

READY IN: 1hr 45mins
Recipe by queenbeatrice

If you do not have fresh herbs on hand you can use ½ tsp dried herbs

Top Review by Chef shapeweaver

This recipe was made on 12/4/13.Due to what was on hand,changes were made to the recipe.The first change,just used 1 pound of stew meat.For the red potatoes, had to use russets.No fresh herbs,so a couple of good shakes of dried were used.With the ground cloves,the full amount was used.And instead of making on top of the stove Everything was added to a crockpot,then covered with 3 cups of beef broth.About 3 hours later,it started to fill my kitchen with the most wonderful Christmas smells(I just knew it had to be the ground cloves). Then another 3 hours later I was eating a most enjoyable stew.Thanks for posting,and " Keep Smiling :) " .

Ingredients Nutrition


  1. Sprinkle the beef with pepper and coat with flour.
  2. Heat the oil in a 6 quart saucepot over medium-high heat.
  3. Add the beef and cook until well browned, stirring often.
  4. Add the mushrooms, garlic, herbs and bay leaf and cook until the mushrooms are tender and liquid evaporates.
  5. Stir the broth into the saucepot and heat to a boil.
  6. Reduce heat to low, cover and cook for 45 minutes.
  7. Add the carrots and potatoes.
  8. Heat to a boil.
  9. Cover and cook for 30 minutes more or until beef is fork tender.
  10. Remove bay leaf and serve.

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