Beef stew my way.

After 5 years of tweaking, adjusting, and simplifying, the final recipe has been settled on. I love beef stew, but I don’t love making it. So after writing the first overly complicated, tiresome recipe, I set out to simplify it while maintaining the flavors. So here it is, about 2 hours from prep to serve.


For one pound of beef:

1 pound stew beef

4 large carrots

a few fistfuls of fingerling potatoes

1 container of baby portabella mushrooms

2-3 cloves of garlic

a couple fistfuls of small boiling onions

fresh rosemary

flat leaf parsley

fresh thyme

1 bottle dry red wine

olive oil

sea salt/pepper

wondra flour


1. olive oil and garlic in the bottom of a pot, brown beef for 5 minutes.

2. add carrots, onions, potatoes, mushrooms, and 3/4 bottle of red wine.

3. crunch up 5-6 sprigs (of each) thyme and rosemary in your fingers and add.

4. add sea salt and pepper (salt is hugely important in brining out flavors, don’t be stingy).


5. simmer for 1.5 hours with the top tipped to let steam out, stirring occasionally.

6. add the rest of the wine and simmer with the top off for 15-30 minutes.

7. sprinkle wondra flour over the top a bit at a time while stirring until nice and thick—don’t worry it wont clump (regular flour will).


8. Serve in a bowl with parsley on top.

9. check to make sure there is enough salt.

10. garnish with a few sprigs of rosemary and thyme and serve with a crusty sourdough bread, or whatever you prefer.

Feel free to make this the night before you want to serve—it is even better the second day.




Enjoy! Feel free to ask questions if something is unclear. I don’t take ingredient measurements too seriously; adjust things according to your taste.


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3 Responses to “Beef stew my way.”

  1. Reid
    October 14, 2009 at 3:35 pm #

    I can’t wait to make this! Thanks for posting the recipe. . . I started craving it when I saw mention of it in one of carey’s posts about vermont!

  2. October 14, 2009 at 4:06 pm #

    Wow. We’re making beef stew this week too!
    This just confirms our crush on you.
    What wine did you drink with it?

    Jesse :)

    • corksandcaftans
      October 14, 2009 at 9:29 pm #

      Hey Jesse, We drank a 2005, The Colonial Estate, Explorateur, Old Vine Shiraz from the Barossa Valley. It is a $20 wine that got a 95 rating from the Wine Advocate. I was excited to drink it and write about it, especially with this meal. Unfortunately it was drinking terribly—it had a cooked, super-ripe, raisin palate with a bug spray like astringency. I imagine I got a bad bottle, all the signs point in that direction. Bummer, I ate that bottle because I also returned the last bottle I purchased from the same store because it was cooked.

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