Beef Stew

Beef Stew

Beef Stew

Beef stew is quintessential comfort food. It’s slow cooked and has such a deep flavor. It’s great in cold weather, but I can eat it any time of year.


  • Beef (and bones)

  • Chicken stock

  • Carrots

  • Onions

  • Celery

  • Garlic

  • Red wine

  • Parsley

  • Rosemary

  • Potatoes

  • Bacon

  • Thyme

  • Peas

  • Bay leaves

  • Balsamic vinegar

  • Butter

  • Olive oil

  • Flour

  • Salt (to taste)

  • Pepper (to taste)


Start by cooking a bit of bacon until it’s crispy, then remove it, clean your pan, and sear chunks of beef (and bones if you have them) in a bit of olive oil until it’s nicely browned. Next, sautĂ© your chopped onion, carrot, and celery in olive oil until it’s lightly caramelized.

Add your garlic toward the end, then add a couple of tablespoons of tomato paste and allow it to cook briefly. Next, add red wine (2-3 cups or more…be generous), a splash of balsamic vinegar, and enough chicken stock to cover everything. Add chopped parsley, peeled and cubed potatoes, rosemary, thyme, and a couple of bay leaves.

Season with salt and pepper, then cover and simmer for 2-3 hours.

When the cooking is almost done, remove the cover and allow the stew to thicken a bit. Next, mix several tablespoons of flour and butter together (equal parts), then stir it into the stew (a small portion at a time).

When the flour and butter are fully incorporated, add your peas and cook briefly (2-3 minutes).

Finally, check for seasoning and add salt and pepper as needed.

Serve with some good olive oil, a glass of wine, and enjoy.

Dish and Photo by Adrian Rodriguez

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