Go Back
+ servings

Beef Stew

Servings 4 adults


To braise the beef

  • 1.5 lb beef stew meat
  • 2 tbsp Montreal steak seasoning
  • 1/4 cup olive oil
  • 1 yellow onion diced
  • 2-3 stalks celery leafy parts preferred, diced
  • 1 sprig rosemary
  • 2 sprigs thyme
  • 3 sprigs oregano
  • 2 bay leaves
  • 1 14.5oz can diced tomatoes
  • 3 cups beef stock

For the soup

  • 2 large carrots cut into non-uniform shapes
  • 3 russet potatoes diced
  • 1 rutabaga small diced
  • 6-7 mushrooms sliced
  • 1 handful parsley chopped
  • 5 cups beef stock
  • salt
  • pepper


Braise the beef

  • Preheat the oven to 325. Put a large cast iron pot (something with a lid) on medium heat. In a bowl, toss together the stew meat and steak seasoning. Add 1/4 cup olive oil to the pot and sear the stew meat in batches on all sides. Set aside.
  • Add the onion, celery, rosemary (tie string around it doesn't leave needles all through the stew), thyme, oregano, and bay leaves. If needed, add a couple tablespoons of water to break up the fond and cook the onions until translucent. Add the meat back in, along with the diced tomatoes and 3 cups beef stock. Bring to a simmer, cover and place in the oven for 2 hours.

Make the stew

  • Remove the pot from the oven and place on the stove on medium heat. Remove and discard the herbs and bay leaves.
  • Add the carrots, potatoes, rutabaga, mushrooms, and 5 cups beef stock. Stir, season to taste and bring to a simmer. Cook for 20 minutes, until vegetables are tender. Season again, add the parsley, stir and serve. Is great with cornbread on the side.