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barb's beef stew

Recipe by
Barbara Scott
Winchester, VA

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!

yield 6 -8
prep time 20 Min
cook time 2 Hr
method Stove Top

Ingredients For barb's beef stew

  • 3 lb
    stew beef
  • 2 Tbsp
    butter or bacon drippings
  • 1 lg
    sweet onion or 3 small onions cut into chunks
  • 3 md
    0r 4 carrots, sliced at at 3/4"
  • 2 md
    potatoes, cubed
  • 8 oz
    fresh mushrooms cut into quarters
  • 1 c
    frozen green peas
  • 1 can
    14.5 oz can of tomatoes with juice, squished up
  • 4 can
    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
  • 2
    bay leaves
  • corn starch for thickening

How To Make barb's beef stew

  • 1
    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.
  • 2
    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.
  • 3
    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.

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