Beef Stew – Frugal Gourmet Style

Recipe Rating:
 2 Ratings
Serves: 6-8
Prep Time:
Cook Time:


2 lb beef chuck roast, cubed (stew meat)
1 large carrot, peeld and sliced
3 large celery stalks, cleaned and sliced
1 large sweet onion, peeled and sliced
4 clove garlic, minced
1 tsp fresh grd black pepper
1 tsp minced fresh thyme
1 large bay leaf
3 c zinfandel (i prefer red, but blush will work in a pinch)
4 Tbsp grapeseed oil
2 Tbsp tomato paste, no salt added

The Cook

Scott Anderson Recipe
Cooked to Perfection
Shepherdstown, WV (pop. 1,734)
Member Since Oct 2010
Scott's notes for this recipe:
This recipe comes to you by way of the Frugal Gourmet, a fellow TV chef that passed away in 2004 amidst a cloud of controversy. He was instrumental in my first glimpses of cooking on TV before there ever was a food or cooking channel and his wit and fun in the kitchen certainly made for creative recipes. I believe he helped usher in a move from PBS to center stage cooking and paved the way for the culinary shows we watch today.

As a tribute to the Frugal Gourmet I’d like to present my take on his classic recipe utilizing wine in marinating beef to bring out the flavor in tough cuts of meat. By soaking tough but flavorful cuts of meat in wine for several hours you break down the connective tissues and collagen making the meat more appetizing and tender. An additional side benefit is cutting down on added salt, which is always a good thing.

Only use a wine that you would consume, never cook with turned, off or corked wine, as you will impart that off flavor into the meal you are preparing.
Make it Your Way...

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Place everything, except Grapeseed oil and tomato paste into a Tupperware marinade container. Cover and place in the refrigerator for 24 hours, mix around every few hours to make sure everything is evenly coated.
Remove the meat from the marinade and save everything. Heat a metallic skillet over medium high heat; don’t use a non-stick skillet unless that’s all you have. Add in the oil and toss in a small amount of meat, making sure not to crowd the pan to allow even browning. Continue in this fashion until all the meat is cooked; remove from the pan and place into a large glass casserole dish. Add the vegetables and wine, stir in tomato paste until blended, then bring to a boil and gradually pour over browned meat. Place into a preheated 350 degree oven, covered for approximately 2 hours or until meat is fork tender.
Remove from the oven and ladle over fresh cooked al dente egg noodles or hot from the oven buttermilk biscuits.

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user Colleen Sowa colleenlucky7 - Apr 12, 2011
Scott! What a wonderful tribute! I agree with everything you said... I always liked him... his humor.. and his recipes! Thanks so much for the post!
user FREDA GABLE cookin4me - Apr 13, 2011
Interesting Notes.I had Not even Known he had passed away.
Thanks for posting this Classic Comfort dish.
user Nancy R Robeyone - Apr 14, 2011
Scott, was that Jeff Smith? What was the controversy? He was great and this sounds wonderful. Thanks for the post!
user Scott Anderson Chef_Scott - Apr 14, 2011
It was Jeff Smith - the controversy was in regards to men accusing him of inappropriate advances earlier in his life. He was never found guilty but the damage was done and he left TV. He died in 2004 in Seattle Washington.

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