Beef Stew - MetroFamily Magazine
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Beef Stew

by Stephanie Clinton

Reading Time: < 1 minute 

Normally I would save this recipe for a cold winter day but since it's a cold Holy Week day it seems like beef stew would hit the spot.  It's hard to think about deviled eggs, glazed ham and spring dresses when it's 40 degrees and windy. 


2 lbs. chuck roast cut into cubes
4 cloves garlic, minced
olive oil
1/2 onion, diced
1 package onion soup mix
3 cups sweet peppers, seeded and sliced
4 carrots, chopped
8 oz package sliced mushrooms
2 cups new potatoes, roughly chopped (I like the "potato medley" of purple, red and yukon potatoes.  Purple potatoes make me feel fancy)
26 oz. beef stock
1 cup red wine
handful fresh parsley, chopped


  • Preheat oven to 325. 
  • Place beef and dry soup mix in a gallon size zip lock bag.  Mix well and set aside.
  • In a large stock pot heat oil.  Saute onion and garlic until translucent, about 5 minutes. 
  • Add meat to the pot and saute until browned, about 10 minutes. 
  • Add sweet peppers and cook for another 5 minutes, stirring occasionally.  
  • Add carrots, potatoes and mushrooms. 
  • Add red wine and scrape up bits of meaty goodness. 
  • Add beef stock and stir to combine. 
  • Make sure there is enough liquid to cover everything.  Add water if nessesary.
  • Cover and transfer to the oven. 
  • Cook for 45 minutes. 
  • After 45 minutes, add parsley and stir to combine. 
  • Cook or another 15 minutes. 
  • Serve with crusty french bread.

Sooooooo satisfying!

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