Posted by: angelnorman | September 16, 2008

Recipe: Beef Stew

 You can do it their way or my way. Either way you do it, you’ll find a tasty result.

1/3 c all purpose flour
1 T dried parsley flakes
1 tsp dried thyme
1 tsp garlic salt
pepper, to taste
1.5 lbs boneless beef chuck, chopped into 1-2″ pieces (or 1-lb package beef stew meat)
10 Baby carrots, chopped into coins
8 small yukon gold potatoes, quartered into bite-size pieces
1- 8 oz package baby bella mushrooms, sliced (or 1 8 oz package whole creminis if you’d prefer)
2 shallots, sliced but not diced
4 cloves garlic, chopped
2 T olive oil
3 T tomato paste
2 T spicy brown mustard
2- 14 ounce cans of beef broth
1 bay leaf

1. In large bowl, combine the flour, parsley, thyme, salt, and pepper. Dredge your beef pieces in the flour-herb mixture and set aside. Reserve the leftover flour mixture.
2. In a large 6-qt dutch oven, heat 2 T olive oil over medium high heat. Place the beef into the oil and brown on all sides.
3. Stir in mushrooms, carrots, shallots, garlic, and potatoes. Cook and stir for about 5 minutes. Add the 3 T tomato paste, the 2 T mustard, and the leftover flour mixture.
4. Add the two cans of beef broth and the bay leaf, and bring to a boil. Reduce the heat and simmer, covered, for 1.5 hours or until meat is tender. Remove and throw out the bay leaf. Serve with crusty bread. I like rustic filone. A lot.

Serves 6, and according to the original recipe, it has about 430 calories and 11 g of fat per serving, though if you omit the porter beer like I did, I imagine you’ll save yourself some calories and fat– which will help you justify having more bread.



  1. You know, strangely enough, beef stew is one of my very favorite recipes. It was my fave meal when I was a kid. I’m thinking that I will figure out some way to fake it really soon. Gotta remember to get some bay leaves like NOW!

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