When the weather turns cold we love to have soup. It is one of those comfort foods that just makes you feel so good on the inside. Stew has been around since biblical times. In the Bible we read about Esau trading his father’s dowry with his brother Jacob, all for a dish of stew. Even the Romans ate stew, of course it wasn’t beef but it was stew. The 14th century French epicure,Taillevent, is actually the first to mention beef stew. Culture and regions play a big part in the type of stew that you eat and make and there is a wide assortment of stews out there.
This Beef Stew is one that I made when it was snowing outside and we really needed something hearty to fill us up and get us nice and warm. I serve this with a chunk of homemade bread because it is always so wonderful. One of the great things about beef stew is that the vegetables that you add in are really more or less the ones you prefer. I added in a little frozen corn because it was something I had on hand and I wanted to use it all up. If you prefer something different then go ahead and add it in. One of the great things about stew is that it only gets better the longer it cooks so you can start it first thing in the morning and then let it cook all day.
- 3 Tablespoons Olive Oil
- 1 Tablespoon Butter
- 2 pounds Stew Meat
- 1 whole Medium Onion, Diced
- 3 cloves Garlic, Minced
- 4 cups Beef Stock (or 4 Cups Water + 4 Beef Bouillon Cubes)
- 2 cups Water (additional, If Needed)
- 1 Tablespoon Worcestershire Sauce
- 1/2 teaspoon Salt
- Freshly Ground Black Pepper
- 1-1/2 teaspoon Sugar
- 4 whole Carrots, Washed, Unpeeled, And Roughly Sliced
- 4 whole Potatoes, Quartered
- Minced Parsley (optional)
- Heat oil and butter in a large pot over medium-high heat.
- Brown meat and set aside when brown.
- Add diced onions to the pot. Stir and cook for two or three minutes until softened, add garlic for another minute.
- Pour in beef stock, Worcestershire, salt, pepper, and sugar.
- Add beef back into the pot. Stir to combine.
- Cover and simmer for 1 1/2 to 2 hours.
- *UPDATE: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water as needed.
- Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.) Taste and adjust seasonings as needed.
I live in a small Georgia town that you most likely have never heard of and I LOVE it! My house is more than full as I am a single mother of four & caregiver to my aging mother and uncle. Lover of all things Outlander. Goes to the beat of her own drum woman.
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Oh this looks so good! Especially since it is so cold and rainy today. I love the big chunks of potatoes. Yum! Thanks for the recipe!
You’re welcome. It really is one of those hearty dishes that makes you feel all warm on the inside.
Ooooo—this looks delicious!
It is really good
That looks so good! Reminds me of my mother’s stew, which I haven’t had in many years. I may have to try and make this for the family. With everyone feeling a bit sick this week, we could use some good hearty stew.
I love it when it is cold outside. When I am in a hurry I use the packaged stew mix. It takes less time and I can thorw it together quickly.
This sounds like a delicious recipe for beef stew. This is one thing to look forward to in the winter, I love soups and stews.
I love beef stew in the fall. I put everything in the crockpot and let it cook all day. So good with cornbread, for dipping it in the stew. Great recipe. YUMMY!
This sounds so good I love stew with lots of carrots and potatoes, too. I’d love to make this!