Best Beef Stew

Best Beef Stew created by Elly in Canada

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
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Derf2440
Contributor
@Derf2440
Contributor
"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."

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  1. LeenyK1
    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!!!
  2. Elly in Canada
    Best Beef Stew Created by Elly in Canada
  3. Elly in Canada
    Best Beef Stew Created by Elly in Canada
  4. Elly in Canada
    A delicious stew Derf, I know it would be even better with wine! I used beef broth this time. I did not add the celery or potatoes, I made dumplings DH's favourite! A great flavourful meal on a cold winter day.
  5. Karenlyn2
    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! :)
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