Best Beef Stew
Company stew but the family loves it too, like all stews it is even better the next day, can be refrigerated and reheated. Serve with a light salad and soft rolls to sop up the gravy.
- Ready In:
- 3hrs 20mins
- 1 lb lean stewing beef (1 inch cubes)
- 1⁄2 cup seasoned flour, seasoned with your favorite seasonings
- 3 tablespoons extra virgin olive oil
- 1 tablespoon dry mustard
- 1 large Spanish onion, sliced
- 1 whole bulb of garlic, peeled, separated and coarsely chopped
- 2 cups port wine (or any good red wine)
- 12 whole baby carrots, peeled
- 1 rutabaga, peeled, cut into large cubes
- 1⁄2 head celery, cut into 1 inch lengths with leaves
- 6 -8 large mushrooms, quartered
- 2 dashes cayenne pepper
- 1 teaspoon dried thyme
- 2 dashes Worcestershire sauce
- 2 tablespoons creamed horseradish
- 1 1⁄2 - 2 cups water
- 4 -6 medium scrubbed do not peel quartered white potatoes
- Dredge beef in flour, seasoned with your favorite seasonings.
- Heat large Dutch oven (cast iron is best).
- Whisk together olive oil and dry mustard, add to heated Dutch oven.
- Add Spanish onion and caramelize.
- Add dredged beef, brown on all sides.
- Add garlic, brown, being careful not to burn.
- Add wine, deglaze the pot and simmer 10 minutes.
- Add carrots, rutabaga, celery, mushrooms, cayenne, thyme, Worcestershire sauce, horseradish Salt to taste.
- Stir and simmer another 10 minutes.
- Add water and potatoes.
- Stir and bring back to simmer.
- Preheat oven to 300°F.
- Cover tightly and slow simmer until potatoes are fork tender, about 2 hours.
MY PRIVATE NOTES
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I have been making this stew for years. Thanks Derf. I almost panicked when I realized the site had changed and I thought I had lost my recipe book. I would not make beef stew with any other recipe. The only thing I would disagree with is the stew tasting better the next day. I have never had leftovers to find out!!!
This recipe didn't work for me. I picked it because I love garlic and love cooking with wine, but the result was terrible. Sorry. It's just too much wine! I used a mid-priced bottle, and the flavor was just too harsh. Maybe this would work with a really really nice wine, but I'm not willing to spend that much for wine to cook with-- to drink, yes. To cook, no. Anyway, I fiddled around with the seasonings for a half-hour or so and did my best to cover that hot-cooked-wine flavor. Sorry Derf... thanks anyway! :)