Barb's Beef Stew

Barbara Scott


Labor Day has come and gone and it's time to start thinking about comfort food for cooler weather. And my first "go to" Autumn comfort food is Beef Stew. I hope you like it as much as my family does. It's great served with a sliced loaf of Italian or French bread. Enjoy!

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20 Min


2 Hr


Stove Top


3 lb
stew beef
2 Tbsp
butter or bacon drippings
1 large
sweet onion or 3 small onions cut into chunks
3 medium
0r 4 carrots, sliced at at 3/4"
2 medium
potatoes, cubed
8 oz
fresh mushrooms cut into quarters
1 c
frozen green peas
1 can(s)
14.5 oz can of tomatoes with juice, squished up
4 can(s)
14.5 oz cans beef broth
2 c
dry red wine
1 Tbsp
rounded tbsp minched garlic
1 tsp
ground rosemary
1 tsp
rounded tsp. dried basil
1 tsp
rounded tsp. dried thyme
bay leaves
corn starch for thickening

Directions Step-By-Step

In a Dutch oven, salt and pepper stew meat and saute in butter. Brown on all sides. Take out of Dutch oven. Saute onions and carrots in more butter until onions are translucent.
Add meat back into the pot and pour beef broth and wine over it. Add spices, stir, and simmer for 1 hour. Add potatoes, mushrooms and peas and simmer for another hour.
Test meat for tenderness and take out Bay leaves. Make a cornstarch slurry with 2 Tbsp. cornstarch in 1/4 cup water. Add to stew by degrees until you get your desired thickness.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Hashtag: #Comfort-foods