I Cooked: Beef Stew

Stew is one of my most favorite things to cook and one of DH’s favorite things to eat.  It’s just so comforting to eat, the house smells so good, and it’s always better the next day!  His mom makes an awesome stew, but mine’s pretty darn good too.  I tend to follow the same recipe every time I make it.  Enjoy!


  • 1 small-ish pot roast, as much fat removed as possible, and cut into bite sized pieces
  • 1 large onion coarsely chopped
  • 2 potatoes (usually russet) peeled and coarsely chopped
  • 2-3 stalks celery, coarsely chopped
  • 2-3 carrots, peeled and coarsely chopped
  • 2 scoops garlic from the jar
  • Large box of beef stock
  • Red wine (optional)
  • Thyme, about 1.5 tsp
  • Oregano, about 2 tsp
  • Basil, about 2 tsp
  • Pepper to taste
  • 1 tbsp flour or cornstarch
  • 1/4-1/3 cup water


  1. Heat a large pot over medium heat.  When hot, add the beef and brown it.
  2. Add the vegetables, beef stock, wine and spices.  Bring to a boil, then simmer until potatoes are done (fork tender).
  3. Bring back to a boil.  Mix the cornstarch and water together until smooth.  Stir into the stew, and continue to boil until thickened.

This makes plenty of stew.  When I make it, there’s enough for DH and I to each have a bowl, and lots of leftovers (usually about 4 bowls extra).


1 Comment

  1. It looks like we have identical stew recipes… it’s really good. I always add the red wine because when the meat is so lean it really helps to tenderize it in my opinion. 🙂

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