Beef Stew
  • 3 lbs stewing beef in cubes
  • 1 lb onions in chunks
  • 2 lbs vegetables in chunks (potatoes, carrots, sweet potato, squash, turnip, celery etc – your choice)
  • 1/4 cup olive oil
  • 3 cloves garlic chopped
  • 2 tbs tomato paste
  • 2 tbs flour (optional)
  • 2 cups beef broth plus a bottle of beer, cup of wine or cider, or more broth
  • Salt and pepper
  • Herbs and spices to taste (plenty of bay and thyme)


  • Divide beef and olive oil into three batches and brown the beef in oil for a couple of minutes each batch, in a large pan or casserole dish.
  • Remove beef and gently saute the onions and garlic for 3 or 4 minutes.
  • For a thicker gravy stir flour into the onions at this point and then stir in the liquids, loosening any browned bits from the bottom of the pan.
  • Add beef back to the pan along with all the vegetables, tomato paste and seasonings.
  • Leave at low heat on the stove top, or transfer to a slow cooker, or bake in the oven at 325 degrees for 2 to 3 hours, or until the meat is meltingly tender.

Feeds 6-8.