Beef Stew

Beef Stew

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Moe' Butcher


Beef stew is a great meal any time of year, but I love it in the fall when it's starting to get cold.


★★★★★ 1 vote

6 - 8
30 Min
2 Hr


  • 1 1/2 lb
    beef stew meat
  • 2 c
    carrots, peeled & sliced
  • 1 pkg
    pearl onions
  • 1 lb
    mushroooms = 2 small boxes
  • 4 - 6
  • 2
  • 8
    garlic pegs, smashed & chopped fine
  • 2
    celery stalks
  • 2 Tbsp
    parsley leaves, fresh
  • 3 Tbsp
  • 1/4 tsp
  • 1/4 tsp
  • 1/4 tsp
  • 2 Tbsp
    parsley leaves, fresh
  • 2 can(s)
    beef broth
  • 2 -4 Tbsp
    tomato paste
  • 2-4 Tbsp
    garlic flavored olive oil
  • 2
    bay leaves, dried

How to Make Beef Stew


  1. The day before you plan to cook this trim fat from meat.
    Season with the following just by sprinkling them over the meat I don't measure it:
    LAWRY'S SEASONING SALT (Only use this lightly) Place in a Ziplock bag in fridge over night.
  2. In large pot over MEDIUM high heat: add olive oil, when oil is hot add meat.
    SEAR meat for about 6 - 10 minutes, stir often to brown all sides.
    You want a nice CRISP searing.
  3. Remove pot from heat - Add spices and stir well.
    Whisk flour into cold beef broth, add to pot.
    Add chopped shallots & 2 onions, garlic, celery, parsley, bay leaves, stir well..
    Thin out tomato paste by adding some warm beef broth to it and stir well, add to pot.
    Bring to boil, and lower heat.
    Cook covered about 1 1/2 hours - Stir often
  4. Add carrots cook 20 minutes LOW - MED HEAT stir often.
    Add pearl onions and mushrooms - cook 10 minutes
  5. Serve over mashed potatoes.
    A great easy recipe to serve with this is home made beer bread

Printable Recipe Card

About Beef Stew

Course/Dish: Beef

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