Home-style Beef Stew

By October 25, 2012Dinner, Lunch, Meats, Recipes, Stew, Vegetables

This is one of my favorite fall and winter dishes.  Rich flavorful and hearty, best enjoyed sitting by the fire with a glass of red wine.


3 ½ lb. beef stew meat
7 tbsp extra virgin olive oil
1 large yellow onions roughly chopped
3 clove garlic finely chopped
2 cups stout or other dark beer
2 Tbs. tomato paste
1 cup beef broth
3 potatoes cut in chunk
2 carrots, peeled and cut into 1-inch chunks
2-parsnip cut into 1-inch chunk
1lb mushrooms quartered, use you favorite


In a heavy bottom pot over high heat, warm the olive oil. Add the mushrooms and onions, salt and pepper, and cook, stirring frequently for about 10 minutes.  Transfer to a bowl Season beef with salt and pepper then dredge in flour Add 2tbsp of oil to same pot and begin to sear the beef in batches about 5 to 7 minutes.  Be careful not to put too much beef in the pot at a time.  You want to brown the meat not steam it.  When you are finished browning the meat deglaze the pot with a little water.  Remove the liquid and save for later.   Add 2 more tbsp of oil and return the pot to medium high heat.  Add the garlic and tomato paste, stir.  Then add beef, beef broth, beer, the deglazing liquid, bring to a boil, Now add back the mushrooms, onions and add carrots, parsnip, and potatoes.  Reduce the heat to low, cover and simmer for 21/2 to 3 hours. Serve over rice or egg noodles.  Enjoy.