Every time I make beef stew, the aromas escaping the pot fill the house and almost become addictive as we wait to be able to taste it. Growing up in Wisconsin, as the temperatures begin to drop, my Mom would always make a heaping pot of homemade beef stew for the family. It’s the combination of tender beef slices with chunks of potatoes and fresh vegetables in a simmering broth that entices spoonful after spoonful.
The traditional beef stew I had growing up was void of much liquid due to the addition of flour throughout the cooking process. I wanted to create a version that had more “soup-like” characteristics and the addition of the red wine and beef broth made it absolutely delectable. It really is probably the game-changer with this entire recipe.
Homemade Beef Stew
- 2 lbs boneless beef chuck, trimmed and cut into 1” pieces
- 5 large carrots, peeled and cut
- 6 celery stalks, diced
- 1 lb mushrooms, cut into thick slices
- 1 yellow onion, diced
- 4 tbsp minced garlic
- 4 tbsp seasoning mix (gluten free)
- ¼ cup all-purpose flour (gluten free flour if necessary)
- 1 lb baby red potatoes, quartered
- olive oil (for sautéing)
- 4 cups beef broth (preferably low sodium)
- 2 cups red wine, such as Cambria Wines Benchbreak Pinot Noir
- 3 bay leaves
- salt and ground pepper, to taste
In a mixing bowl, toss beef chuck with ¼ cup seasoning mix.
In a large, oven-proof pot, warm olive oil over medium-high heat and place beef chunks into the pot to brown (about 3-4 minutes per side). Remove and set aside.
Add the 2 cups of red wine to the pot and bring to a boil. Add sliced mushrooms and let simmer over medium heat for approximately 8 minutes. Return beef chunks to the pot.
In the meantime, in a large skillet heat 2 tbsp of olive oil over medium-high heat and add sliced carrots, celery, minced garlic and diced onions. Transfer to pot after 3-4 minutes.
Preheat oven to 300º.
Add the beef broth, bay leaves and seasoning mix. Bring to a low boil and add the baby red potatoes. Be sure there is enough liquid in the pot to cover the potatoes and place in the oven, with lid on, for 2 hours.
Since we’ve already opened up a great bottle of Pinot Noir, it’s only fitting to serve the beef stew alongside a glass. I can only hope this recipe warms not only your belly, but your heart as well. It’s a family tradition I’ve had the pleasure of enjoying for the past 25 years.
Written By: Kristin Mansky