Hearty Beef Stew

It finally feels like Fall is creeping into South Carolina, which means more 80 degree temperatures and less 90 degrees or above. While it’s still not soup weather, it will be soon, and this beef stew just seemed to be a perfect choice.

Full of veggies, potatoes and big chunks of meat, you get protein and carbs in one bowl. This recipe makes a TON of stew, so it’s great for leftovers or when you’re having people over. While this recipe requires a bit more time at the stove (or so my wife tells me), it’s worth it.

This recipe includes red wine to deepen the flavor of the stew. If that’s not your thing, just substitute beef broth. If you want to add more veggies, green beans and corn could work, or cauliflower would make a tasty addition.

While the wine in the stew cooks out, the glass you drink at the table doesn’t. If that’s your thing, I’d recommend making this the night before your off day. I’m happy to leave the wine consumption to the wife, so I’ll eat this any night.

Hearty Beef Stew

Serves 10
Prep time 30 minutes
Cook time 1 hours, 30 minutes
Total time 2 hours
Meal type Main Dish, Soup
This hearty beef stew will fill you up and makes a great weeknight dinner. It's economical and cheap to make, but both kids and adults will love it.

Ingredients

  • 2 cups carrots
  • 2 cups celery
  • 2 onions (white or yellow work best here)
  • 2lb beef (look for )
  • 1 cup red wine
  • 2 cups water
  • 2 bay leaves
  • 4 Medium red potatoes
  • salt
  • pepper

Directions

Step 1
Chop up your onions, carrots and celery in uniform chunks, between 1/2-1". (They'll cook evenly if they're close in size).
Step 2
Heat a few tablespoons of olive oil (enough to coat the bottom) of a large stockpot, using medium-high heat.
Step 3
Add onions, celery and carrots and cook until soft (about 5 minutes) stirring occasionally.
Step 4
Push the veggies to the outer part of the pan, leaving the middle open. Place 1/3 of the meat in the pan, salt and pepper to season, and brown. Do this in small batches (probably about 3) to make sure that the meat is hitting the bottom of the pan so it cooks. Once a batch of meat is done, push to the sides with the veggie and add the next batch.
Step 5
While the meat browns, chop up your potatoes. (Red potatoes, as long as they're washed do not need to be peeled).
Step 6
Once all the meat is browned, stir in wine, making sure to scrape the bottom of the pan.
Step 7
Add the water, bay leaves and potatoes. Turn the heat up to high and bring to a boil.
Step 8
Lower the heat and let simmer for 30-60 minutes.
Step 9
If your stew needs to thicken, you can make a slurry by combining 1 tablespoon of cornstarch with 1 tablespoon of COLD water. Mix together, then dump in the simmering soup. Bring to a boil to thicken, then serve immediately. (Make sure to remove the bay leaves!)
  1. Aaron Packnick left a comment on September 11, 2012 at 6:19 pm

    This sounds amazing and I’ll definitely be creating it as soon as some meat thaws. Question: How large of a pot/pan did you use for this? It seems like it would take a large amount of space otherwise. Is there a way you would recommend slow-cooking this in a crock pot that may work better?

    • The Strength Agenda left a comment on September 11, 2012 at 9:15 pm

      Hi Aaron, I used a large stockpot that I use to make pasta in, if that gives you any idea. It’s probably a few quarts in size. You could definitely do this in the slow cooker, though. You’ll want to brown the meat first on the stove, then add everything (except the oil!) into the crockpot. Make sure to add enough water to cover everything by about an inch or so (depending on the size of your slow cooker.) I’d cook it on low for 6-8 hours, or high for 4. You can’t really go wrong…play around with it and see what works best!

      • Aaron Packnick left a comment on September 12, 2012 at 12:18 am

        Thank you for the reply! I’ll get this going tomorrow once my meat is thawed… I’m looking forward to it!

  2. Aaron Packnick left a comment on September 13, 2012 at 1:29 am

    Just to follow through, I made it in the stockpot as listed (somehow didn’t see that before) and it was great! I’ll be eating it all week!

    • The Strength Agenda left a comment on September 13, 2012 at 3:49 pm

      Awesome! Glad you liked it. Yep, it definitely makes a lot. We made a single batch that fed myself, my wife, 2 other lifters, and another person (with leftovers!).

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