The Best Browned Beef Stew Ever

READY IN: 2hrs 40mins
Recipe by Christina Chavez

I originally found this recipe at Recipe Goldmine but have added and subtracted after trial and error. The original recipe called for a 10 oz pkg of frozen peas to be added during the last 15 minutes of cooking. I usually add a little rosemary and cayenne. Can add the spices you wish. This is very good!

Top Review by dawn2701

After reading numerous recipes and reviews, I settled on this one for my 1st ever stew. Yumm! I added a packaged of onion soup mix to the flour to coat the meat, would add onions at the same time as the meat next time so they cook more. Added 2 carrots in the beginning and no extra carrots or onions at the end. Added 1 cup red wine (mmmm) for 4 total cups of liquid with the beef broth. Also used 5 red potatoes total and added them at the same time as the liquid so they would cook all the way through. I served over egg noodles for a one-dish meal. Was about 90 min total cooking time and so worth it.

Ingredients Nutrition

Directions

  1. Put flour, salt and pepper in a large ziploc bag.
  2. Heat oil over medium heat in a large dutch oven.
  3. Place meat in bag with the flour and shake until well coated.
  4. Shake off meat pieces and add them to the oil and stir until slightly browned, Add remaining flour from the bag and the finely chopped onion.
  5. Stir until well browned.
  6. Add finely chopped carrot and next 4 ingredients.
  7. Cover and cook over low heat for 1 1/2 hours (stirring every 15 minutes).
  8. Add diced potatoes, carrots, and onions, cook for another 45 minutes or until potatoes are tender.

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