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Hearty Beef Stew

Looking for a hearty comfort dish on a cold winter day. This is the dish that actually gets better the next day. Very simple to make, but if you want the chunks of beef to be so fork tender that it shreds  then you’ll want to cook this on simmer for several hours before adding your vegetables  Goes great with a crusty loaf of french bread, Texas toast, cornbread, biscuits and even warm tortillas.

I always make a huge batch as I have a house of six, so it shouldn’t be difficult to adjust, or freeze half for another night when you are too exhausted to cook.



4 lbs of chuck or round beef cut into bite size pieces
1 1/2 lbs celery, cut into 1/4 slices
1 1/2 lbs carrots, cut into 1/4 slices
3 lbs russet potatoes, washed skins peeled then cut in half, when wedges to 1/2 inch pieces
1 medium onion, chopped into 1/2 inch pieces
1/2 tsp dried rosemary
1 bay leaf
32 oz low sodium beef broth
32 oz water










For the beef
3/4 c all purpose flour
1 1/2 tsp salt
3/4 tsp pepper
2 tsp garlic powder
2 tsp onion powder
1 1/2 tsp smoked paprika

Flour mixture with spices

Flour mixture with spices










This is more of a preference  but I cut off any excess fat and trim meat into bite size pieces. Once all meat is cut leave in a large bowl and gather the flour mixture in a separate bowl. Then add flour and all its spices to bowl of cut up beef. Make sure all pieces have flour on them.

Evenly coat all the meat with the flour.

Evenly coat all the meat with the flour.










Using a large skillet heat on high with about 2-3 Tbsp olive oil. Once oil is hot add beef in batches and cook, stirring occasionally to give beef an even crust on all sides.










In a large stock pot pour all the beef broth and water, cover and bring to a boil on medium heat.

As batches of beef are completed add to the large stock pot.Once all beef has been added to stock pot,make sure the beef is completely covered in liquid.










Next add bay leaf and dried thyme, cover and lower heat to a simmer and continue to cook anywhere from 2-3 hours depending on stove, altitude, etc. Just stir every 20-30 min or so after the first hour.

It’s important when you stir that you also taste a piece of meat it shouldn’t be chewy or tough. Once the meat gets to where you can cut half way through with a fork, it is almost done.










Next add carrots and celery and cook for about 10-15 min. Add potatoes and onion cook till a knife goes through the potato with ease. 













About Dish With Clarissa

Clarissa Ellis grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

7 responses »

  1. Delicious! And very true about how stews like this get even better the next day.


  2. The stew looks great! Nice!


  3. I’m going to do a crock pot version. But I am going to braise the meat first to seal it. Then once cooked and cooled I’ll portion it out and freeze some of it. Looks good for a nice winter dinner!


  4. Oooh yum! You are a very talented chef! My cooking skills are less than stellar, so thank you for helping those who are kitchen-incompetent such as myself! : )



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