Beef Stew

By | April 8, 2008

Beef Stew

On a cold rainy winter day, nothing hits the spot better than some hearty stew. No need to stick to the ingredients list – feel free to substitute anything you may have in your fridge. A lot of ingredients I know, but the prep time is minimal once you chuck everything in. Here’s a pic of the ingredients I used for this particular dish to give you an idea of portioning.


Meat with a lot of connective tissue (ie: beef brisket)
Beef stock
Red Wine
Tablespoon or so of flour
Tomato (optional)
Shallot (optional)
Parsley (optional)
Olive Oil

Chop up everything into stew-sized pieces. Sautee the onions, shallots and garlic until they turn translucent. Add in the pieces of meat and brown. Mix in the rest of the ingredients (minus the liquids).

Using the red wine, pour enough in to cover the ingredients about a third of the way up. Pour in enough stock (or enough water + MSG goodness) till you have most of the ingredients mostly covered up.

Cover the pot and put it into the oven at 350 degrees for about 2-3 hours or under the meat is tender. Add some chopped fresh parsley if you’re feeling guilty about not having some greens.

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