Beef Stew

Use up any vegetables in your kitchen in this soup that's guaranteed to warm you up. It's healthy, tasty, and full of flavor.

I hope everyone had a delightful Christmas and that it wasn't too affected by the scary tornadoes or other bad weather!

We're still enjoying the amazing cinnamon rolls, and I sure will be sad when they're gone!

But I am sort of excited to get back to a normal schedule of eating and stuff {without the cookie overload, snacks everywhere, etc.}.

One thing I hate about Christmas being over is that it's cold and after Christmas I no longer want cold weather.

I'm such a baby when it comes to cold weather, so 32 degrees is like unbearable for me and the last thing I want to do is go outside.

So I make soup {or stew}.

And when your refrigerator has a funny smell of vegetables past their prime, this is the perfect stew.

You can put anything you want in here.

I had a million mushrooms so my soup is full of them, but anything works - mushrooms, carrots, potatoes {any kind}, bell peppers {any color}, celery, leftover beef, herbs, onions {any kind} ...

There's really no way to mess this up. Beef + vegetables + red wine + herbs = pure comfort food deliciousness.

I loosely followed a recipe from Recipe Jubilee (an old Junior League of Mobile cookbook).

I love those old cookbooks. Never a bad recipe. And I like looking over them and finding recipes that are from people whose name I recognize.

I definitely did not follow the recipe exactly, but I did use it as a guideline.

If you're freezing cold and you need something to warm you all the way to your bones, this is what you need to make. I promise

Beef Stew

Use up any vegetables in your kitchen in this soup that's guaranteed to warm you up. It's healthy, tasty, and full of flavor.

5 from 1 vote

Print Rate

Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 50 minutes

Servings: 4

Author: Meme

Ingredients

• ▢ 12 oz beef chuck round cut into 1 or ½ inch pieces
• ▢ 2 tablespoon flour
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon pepper
• ▢ ½ teaspoon paprika
• ▢ ½ tablespoon butter
• ▢ ½ tablespoon olive oil
• ▢ 1 large onion chopped
• ▢ 2 medium carrots chopped
• ▢ 1 medium bell pepper chopped
• ▢ 16 oz mushrooms chopped
• ▢ 1.5 cups red wine {I used Pinot Noir} or low sodium beef broth
• ▢ 4 cups hot water plus more as needed
• ▢ 2 small/medium red potatoes chopped
• ▢ 15 ounce no salt added diced tomatoes undrained
• ▢ 1 bay leaf
• ▢ 2 cloves garlic minced
• ▢ 1 teaspoon salt
• ▢ a few sprigs of rosemary
• ▢ a few sprigs of thyme

Instructions

• Shake beef cubes together with flour, ½ teaspoon salt, pepper, and paprika.
• Heat butter and oil over medium-high in a large soup pot or Dutch oven and brown beef. Once beef is browned (about 7-10 minutes), transfer to a plate.
• Add onions, carrots, bell peppers, and mushrooms. Cook about 5 minutes until vegetables have softened and mushrooms have released their juices. Put the beef and any juices that may have formed back in the pot.
• Pour in wine, and deglaze the pan {scrape any browned bits that are on the bottom of the pot}. Feel free to add more wine or broth if needed.
• Stir in the water, potatoes, tomatoes & their juices, bay leaf, garlic, salt, and herbs.
• Bring to a boil, reduce heat, and simmer partially covered for at least an hour. Make sure to stir occasionally. Add more water if needed.
• Before serving, remove bay leaf and herbs.
• Enjoy!

Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

So thank you Mrs. Jack Campbell for your beef stew recipe. Even though I didn't really follow your recipe to a T, I loved this stew!

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What to use in this recipe:

Meme

And so did my little friend who asked for her's in her own butterfly bowl 🙂

Meme