Hearty Beef Stew Recipe (2024)

5 from 1 vote

• 4 lbs Stewing Beef cut up into chunks
• 2 tablespoon Vegetable Oil
• 3 Onions chopped
• 12 cups Beef Broth
• 1 bottle Dry Red Wine 750 ml
• 4-6 Celery Ribs
• 1 Tbsp+ Dried Summer Savoury
• 1 Tbsp+ Ground Pepper
• Salt
• 1 Rutabaga peeled and chopped
• 5 Parsnips peeled and sliced into large chunks
• 6 Carrots peeled and sliced into chunks
• 1 ½ lbs Mushrooms cut in large chunks
• 3-4 lbs Red Potatoes cut into large chunks
• 2-3 lbs Fresh Brussels Sprouts halved
• 2 tablespoon Vegetable Oil
• ½ cup Butter
• ¾ cup All-Purpose Flour
• 1 bunch Fresh Parsley chopped

• In a very large, heavy pot, brown meat in oil. Add onions, continue to cook until translucent.

• Add beef broth, red wine, celery, 1 tablespoon each of dried savoury and black pepper, and 2 teaspoon salt. Bring up to almost a boil, reduce heat and simmer – covered – for two hours.

• Remove celery from the stew, discard. Add rutabaga, parsnips, carrots, and mushrooms, continue simmering for another hour.

• Add potatoes and Brussels sprouts. Cover and simmer for another hour or so.

• While the stew simmers, prepare your roux:

• In a large heavy pot, combine vegetable oil and butter. Heat over medium until the butter melts, stir in the flour.

• Without leaving your stove (Seriously!), stir the mixture constantly over medium heat until it gets quite dark – I like to get it to a reddish brown colour. It’ll take time, but it’s worth it – this great flavour to the stew … just don’t burn it!

• Stir a ladle worth of stew stock into the roux – it’ll boil up and steam, don’t worry. Whisk it till smooth, then add another ladle worth of stew liquid. Continue until you have a decent amount of smooth gravy.

• Add the gravy into the stew, stirring well to fully distribute. Stir in fresh parsley, season with salt, pepper, and additional savoury to taste.