Growing up, beef stew was a common Sunday evening meal after church. After Sunday’s lunch, my mother would toss into the crock pot all our leftover roasted potatoes, carrots and beef, then she’d add some tomato sauce, onions, and cabbage….plus, whatever we had left in the fridge…green beans, corn, etc. This stew never left us disappointed and it was a perfect way to enjoy leftovers!
Today; however, I’m sharing a simple classic beef stew recipe that you can make if you’re so inclined to make your own beef stew from scratch…
This hearty beef stew features plenty of delicious, garden-fresh herbs and vegetables, so it’s a great way to enjoy those savory treasures from your own garden or the local farmers’ market. This satisfying dish can be served on its own or with your favorite bread or rolls. Either way, this recipe will feed a crowd – or leave plenty of leftovers for lunch the next day.
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Click HERE to Download the Pretty PDF Version of the Classic Beef Stew Recipe
Classic Beef Stew
Recipe Notes
Prep time: 20-25 minutes
Cook time: 1½ - 2½ hours
Serves: 8
Ingredients:
2 T. extra virgin olive oil
3-4 cloves fresh garlic, minced
8 oz. white mushrooms, sliced
2 lbs. beef stew, cut into 1” cubes
Sea salt and black pepper, to taste
4-5 c. organic beef stock, divided*
2 TB. Apple cider vinegar
1 whole bay leaf
3 large carrots, chopped
2 large stalks celery, finely diced
1 medium yellow onion, diced
2 lbs. Russet potatoes, chopped
2 t. fresh thyme leaves, rinsed
2 t. fresh oregano leaves, rinsed
1 T. fresh rosemary leaves, chopped
*Use more or less beef stock to achieve the desired consistency
Directions:
- Wash and peel all vegetables and pat dry before prepping. (Potato skins can either be left on or removed based on personal preference).
- Heat olive oil, garlic, and mushrooms in a large (5 or 6-quart), high-sided skillet over medium-high heat. Sauté for 5-7 minutes or until mushrooms start to release their liquid, stirring occasionally.
- Working in batches if necessary, add beef to skillet and cook until browned on all sides. Season with salt and black pepper, to taste. Transfer browned beef and mushroom mixture to a large bowl, and return empty skillet to the cooktop.
- De-glaze skillet with 2 cups beef stock and 2 TB apple cider vinegar over medium-high heat, using a spatula or wooden spoon to scrape up any brown bits. Boil liquid until reduced by one half before returning the beef-mushroom mixture to the skillet.
- Reduce heat to medium-low and add 2 cups of beef stock and the bay leaf to the skillet. Cover and simmer for 1-1½ hours, or until the beef is tender. Stir beef mixture occasionally while simmering.
- Remove lid and add carrots, celery, onion, potatoes, and fresh herbs. Stir to combine and add additional beef stock, if necessary, to reach desired consistency.
- Continue simmering, uncovered, for another 20-25 minutes or until potatoes and carrots are tender, but not mushy. Remove from heat and discard bay leaf. Season with additional salt and pepper, to taste. Spoon hot stew into individual serving bowls and serve immediately. Enjoy!
