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Recipes
Homemade Beef Stew
8 servings

Ingredients

  • 2 teaspoons fresh thyme leaves (finely chopped)
  • 3 large onions
  • 3 ribs celery
  • 8 oz whole baby portabella mushrooms
  • 1 lb red potatoes
  • 1 lb beef cut for stew
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon pepper
  • 3 tablespoons butter
  • ½ cup dry sherry (or water)
  • 2 cups fresh pre-sliced carrots
  • ⅓ cup flour
  • 1 (32-oz) box beef stock
  • 1 teaspoon Worcestershire sauce

Prep

    • Remove stems; chop thyme leaves.
    • Slice onions and celery thinly.
    • Cut mushrooms into quarters.
    • Cut potatoes into bite-size pieces.
    • Cut beef into bite-size pieces (wash hands).

Steps

    1. Preheat large stockpot on medium-high 2-3 minutes. Season beef with salt and pepper. Place butter in pan and then add beef; cook and stir 2-3 minutes or until browned.
    2. Stir in onions; cook 10-12 minutes or until softened. Stir in sherry (or water); cook 4-5 minutes or until most of liquid evaporates.
    3. Add celery, mushrooms, potatoes, and carrots. Stir in flour to coat vegetables and beef. Stir in remaining ingredients; bring to a boil.
    4. Reduce heat to simmer; cook 15-20 minutes or until potatoes are tender. Serve.
    Slow Cooker Variation: Prepare this recipe through step 1 and transfer the beef to slow cooker. Stir in remaining ingredients and cover; cook on low 6-8 hours or until potatoes are tender.

Amount per ⅛ recipe serving: Calories 350, Total Fat 11g, Chol 60mg, Sodium 470mg, Total Carb 36g, Fiber 5g, Calc 6%, Vitamin A 100%, Vitamin C 40%, Iron 20%