Food Recipe

January 6, 2020

Beef Stew

Makes: 12 servings

Time: Prep time – 10 minutes, Cook time – 65 minutes


  • 2 Tablespoons neutral oil of choice (divided)
  • 1 ½ pounds quality beef stew meat (cut into 1” cubes, chuck roast is a great option)
  • 1 Tablespoon kosher salt (divided)
  • 1 medium yellow onion (chopped)
  • 4 medium carrots (sliced into ¼” thick rounds)
  • 4 stalks celery (sliced into ¼” thick pieces)
  • 2 – 4 medium cloves garlic (diced, depending on taste preference)
  • 5 cups + 2 Tablespoons water (divided)
  • 1 (14.5) ounce can diced tomatoes
  • 2 Tablespoons Better Than Bouillon Roasted Beef Base
  • 1 Tablespoon red wine vinegar
  • 1 Tablespoon Worcestershire sauce (gluten free if necessary)
  • 2 large bay leaves
  • 2 pounds russet potatoes (peeled and diced into 1” cubes)
  • 1 Tablespoon cornstarch (optional)
  • Minced fresh parsley (optional, for garnish)


  1. Heat a large Dutch oven over medium heat. Add 1 Tablespoon of oil to the bottom of the pot, and swirl to coat. Once the oil is heated and shimmering, add the beef cubes in a single layer (you may have to sear the beef in multiple rounds), season with 1 teaspoon of kosher salt. Brown the beef on each side, for a total of about 6 minutes. Remove the beef to a plate and set to the side.
  2. Add the remaining 1 Tablespoon of oil to the bottom of the pot, and swirl to coat. Add the onion and saute for 2 minutes (or until just slightly translucent). Add in the carrot and celery, stir, and saute for another 2 minutes. Add the garlic, stir, and saute until fragrant (about 30 seconds to 1 minute). Remove the vegetables to a plate and set to the side.
  3. Add ½ cup water to deglaze the pan. Use a wooden spoon to scrape up all the flavorful bits on the bottom of the pan. Add the beef back to the pot, add in 4 ½ cups water, canned diced tomatoes, Better Than Bouillon Roasted Beef Base, red wine vinegar, Worcestershire sauce, remaining 2 teaspoons kosher salt, and bay leaves.
  4. Turn the temperature to high to bring to a boil, then lower the temperature to medium-low to bring the soup to a simmer. Simmer covered for 30 minutes, or until the beef is tender.
  5. Carefully add the sauteed vegetables and potatoes to the pot, and simmer covered for 20 – 25 minutes, or until the potatoes are fork tender.
  6. Combine the cornstarch with the remaining 2 Tablespoons of water in a small bowl, and whisk to combine. Add the thickening mixture to the pot, stir, and simmer for an additional 2 minutes, or until the soup has thickened some.
  7. Remove the bay leaves before serving. Serve warm, and sprinkle with fresh parsley if desired.


Cognac would be an excellent choice to deglaze the pan if you have that on hand.