Beef Stew

It is that time of year in Wisconsin. That time where the slow cookers are a common site in most kitchens. A time for warm soup, and delicious stews. After all, there is something to be said about a nice warm, comforting meal when coming in from a cold and rainy day.

Beef Stew - Pure Comfort Food

Beef stew is one of those dishes that I love coming home to. I remember coming in from playing outside as a kid and entering the kitchen. It just felt warm, and the smells that came out of the pot… you knew it was going to be great. A one pot meal that can really be made to your liking. Packed with great vegetables, super tender meat, an amazing broth, and served with garlic mashed potatoes, who could go wrong with this one?

Ingredients:

  • 4 lbs of boneless chuck roast
  • 1/2 cup of all purpose flour
  • 2 tbsp of olive oil
  • 1 cup of good red wine
  • 1/2 quart of beef stock
  • 6 oz of tomato paste
  • salt to taste
  • pepper to taste
  • 6 carrots, skinned, ends removed, quartered
  • 1 large onion, quartered
  • 6 cloves of garlic, smashed, rough chopped
  • 8 baby portabella mushrooms, dirt and stem removed
  • sprigs of fresh thyme
  • 3 bay leaves
  • your favorite mashed potato recipe (I use a garlic mash on this one; russet potatoes, heavy cream, butter, salt, pepper, roasted garlic)

Heat a large pot and add the olive oil. Add  a generous amount of salt and pepper to the entire chuck roast. Lightly coat the entire roast with the flour. The goal is to brown all sides of the roast, cooking a few minutes on each side, yes, each side, until nice and brown.  Once browned, remove from the pot and either set aside, or place it in your slow cooker. Add the tomato paste, garlic, wine, and stock. Scrape the bottom of the pan, and bring to a boil, stirring often to break down the paste. If you are using a slow cooker, add the meat, pour over the stock, and toss in the vegetables, salt and pepper, bay leaves, and thyme. Cover, and cook on low for 8-10 hours.

When you are ready to serve, you can go family style on a large serving platter, or plate individually. Place your mashed potatoes either on the side or as your base, take some of the meat, portabella mushrooms, and carrots and onions, along with a bunch of the sauce, and you have pure comfort. Pure comfort at its finest. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

4 thoughts to “Beef Stew”

  1. tried this, but used already cut up stewing beef…used everything else as posted…FANTASTIC!!! I will now be trying more of your recipes

  2. Sounds wonderful, but with the big chunk of meat, it would be more of a pot roast instead of stew. But, who cares what you call it… it should taste yummy.

  3. I am making this for dinner tonight. I can’t wait to come home to the yummy smells! Thanks for the recipe, Dax!

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