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Recipe Tuesday: Beef Stew

I was so sure that I had done a post on venison stew that I held off on doing one on beef stew. However, after making the latter again on Sunday (and with leftovers set for tonight) I did another search and found that I hadn’t. I even searched for casserole and while there are some (please check out here) none were for beef. So, as we’re heading into the colder months, its the time to bring out the more warming and comforting foods.

I got this recipe from my mother in law and I think it came from the NY Times.


  • 1 lb of stewing/diced beef
  • 5 tbs Vegetable/olive oil
  • 1 medium onion chopped
  • 1/4 cup of plain flour
  • 2 baking potatoes or 4 large potatoes, cubed
  • 5 carrots, peeled and chopped
  • 1l of beef broth
  • Large glass of red wine
  • 2 tbsp red wine vinegar
  • 2 bay leaves


  1. Put the flour and pepper into a large bowl and mix together
  2. Add the beef in batches and stir around to coat each piece
  3. Warm the oil in a deep pan over a medium heat
  4. Add the beef to the oil (again in batches) and cook until brown
  5. Remove the beef and continue to brown until all done
  6. Add the wine and vinegar to the pan and stir, scraping off all the lovely bits of meat left behind
  7. Cook for a few minutes then add the beef, broth and bay leaves
  8. Bring to the boil and then simmer for 1.5 hours
  9. Add the onion and carrots and cook for 10 minutes
  10. Add the potatoes and cook for 30 minutes
  11. Serve in deep bowls with some crusty bread for dipping
Published inFeaturedRecipe Tuesday