Hearty Beef Stew

Savory broth full of tender beef and veggies, my Hearty Beef Stew is a slow-simmered, home-cooked classic, perfect when feeding a big crowd.

Prep Time15

Cook Time2

Total Time2 15

Course: Main Course, Main Dish, Soup, Stew

Cuisine: American, Comfort Food

Keyword: Hearty Beef Stew

Servings: people

Author: Susie Bulloch

Season beef. Season beef on all sides with my Beef Rub.
2 pounds cubed chuck roast, 1 Tablespoon Hey Grill Hey Beef Rub
Brown beef. Heat olive oil in a heavy bottomed pot over medium heat until it starts to simmer, and then add in your beef. Do not stir or agitate. Allow beef to sear in pan for 3-4 minutes. Flip and repeat until golden brown on all sides. Move to plate and set aside until later.
1 Tablespoon extra virgin olive oil
Make roux. Melt butter in pot, and then stir in flour until a thick roux forms. Then, stir in your beef stock using a wooden spatula. Next, stir in your red wine and bring to a boil Allow to cook for 2-3 minutes, stirring to avoid any scorching.
1/2 cup butter, 1/2 cup flour, 8 cups beef stock, 1 cup red wine
Cook stew. Add beef and cook with lid on for 1 1/2-2 hours.
Simmer veggies. Next, add in your vegetables, herbs, and Worcestershire sauce, and then salt and pepper to taste. Cover pot with lid again, and allow to simmer for 30 minutes, stirring occasionally.
1 yellow onion, 6 ribs celery, 3 whole carrots, 4 cloves garlic, 6 medium Yukon gold potatoes, 2 Tablespoons Worcestershire sauce, 3 sprigs fresh thyme, 3 sprigs fresh rosemary, 2 bay leaves, salt and pepper
Serve and enjoy. Once your beef is tender and veggies are soft, grab some bowls, serve it up, and enjoy.