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Beef Stew

Growing up, my mom would make beef stew often during the colder months. It was one of my favorites, and brings me back to my childhood every time I make it now. This is my version of her beef stew, I really hope you enjoy it as much as I do!

PRO TIP: Serve with cornbread. I like to crumble it into the stew.

*Don’t forget we get 20% off Kettle & Fire broth with code JAYME at*


3 Tbsp extra virgin olive oil, divided

1 1/2 lb stew meat, cut into 1 inch cubes

1 yellow onion, chopped

1 Tbsp fresh garlic, minced (about 4 cloves)

1/4 cup arrowroot powder

1 (6oz) can tomato paste

1 cup dry red wine (like Pinot Noir)

2 (15oz) cans tomato sauce (no salt added)

8 cups beef broth (I use Kettle & Fire)

2 tsp fresh thyme

2 tsp fresh rosemary, minced

4 stalks celery, chopped

5 large carrots, chopped into 1/4 inch pieces

6 red potatoes, chopped into 1/4 inch pieces

1 tsp salt, more to taste

1/2 tsp black pepper, more to taste

Fresh parsley, for garnish


-In a Dutch oven, heat 2 Tbsp extra virgin olive oil over medium high heat.

-Sear half of the stew meat until browned on each side. Set aside.

-Repeat with remaining half of stew meat, and set aside.

-Reduce heat to medium, and add in 1 Tbsp extra virgin olive oil.

-Add in onions, and sauté until slightly golden brown (about 5 minutes.)

-Add in garlic, and sauté for 30 seconds, stirring so it doesn’t burn.

-Stir in arrowroot and tomato paste, and continue to stir for one minute.

-Stir in red wine, making sure to get browned bits off bottom of the pot.

-Stir in tomato sauce, beef broth, thyme, and rosemary.

-Add beef back in to pot, and bring to a simmer.

-Let simmer uncovered for 1 1/2 hours.

-Add in celery, carrots, and potatoes.

-Let simmer uncovered for another hour, or until veggies are fork tender.

-Add salt and pepper to taste.

-Garnish with fresh parsley.


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