Beef/Pork · Dinners · Recipes

Beef Stew

The fall weather is upon us and I finally have the chance to make a warm, hearty meal.  I am not really fond of beef stew normally, but this recipe makes the beef very tender.  Tender enough that Emily enjoyed a few bites as well.

Ingredients – Serves 8 – 10

  • 1/4 cup arrowroot starch
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp pepper
  • 2 lbs cubed beef stew meat
  • 3 tbsp vegetable oil
  • 4 cubes beef bouillon – I used Bovril brand bouillon in the foil pouches, which is gluten free.  You can find this product in most grocery stores
  • 3 1/2 cups water
  • 1/2 cup red wine
  • 1 tsp dried rosemary
  • 1 tsp dried parsley
  • 1/2 tsp pepper
  • 4 large potatoes, cubed & peeled
  • 10 mushrooms, sliced
  • 5 stalks celery, cut into 1″ pieces
  • 1 large onion, chopped
  • 6 tbsp cornstarch
  • 6 tbsp cold water
  • 1 tbsp hot sauce – I use Frank’s Red Hot, which is gluten free
  • 1 tbsp ketchup
  • 1 tbsp steak sauce


  1. Combine first four ingredients in a ziplock bag and shake beef to coat.  This helps to seal in the flavours and makes the beef taste so much better
  2. In a large pot, cook beef in olive oil over medium heat until brown.  Dissolve bouillon in water and pour into pot.  Stir in rosemary, parsley and pepper.  Stir in ketchup, hot sauce and steak sauce.  Bring to a boil, then reduce heat, cover and simmer one hour.
  3. Stir in potatoes, mushrooms, celery and onion into the pot.  Dissolve cornstarch into water and stir into stew.  Cover and simmer for one more hour and serve.

While two hours of simmering may seem long, it definitely make a difference in the tenderness of the beef. 



2 thoughts on “Beef Stew

  1. I just posted a recipe about beef stew served in an acorn squash half. Your stew would be perfect, that is if you like acorn squash. Give it a try with your yummy sounding stew.

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