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A bread bowl full of hearty beef stew. Chunks of beef, carrots, and potatoes are prominent.
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5 from 1 vote

Hearty Beef Stew

When the weather cools down, this Hearty Beef Stew recipe really hits the spot. Big chunks of meat and veggies in a flavourful stew = deeply satisfying!
Prep Time15 mins
Cook Time4 hrs 30 mins
Total Time4 hrs 45 mins
Course: Main Course
Cuisine: American, British
Servings: 12 Servings
Calories: 804kcal
Author: Marie Porter

Ingredients

  • 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 tablespoon+ Dried Summer Savoury
  • 1 tablespoon+ 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

Instructions

  • 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.

Nutrition

Calories: 804kcal | Carbohydrates: 56g | Protein: 38g | Fat: 44g | Saturated Fat: 21g | Cholesterol: 128mg | Sodium: 1141mg | Potassium: 2074mg | Fiber: 12g | Sugar: 11g | Vitamin A: 6386IU | Vitamin C: 105mg | Calcium: 182mg | Iron: 7mg