Easy Beef Stew

This stew is definitely full of great flavor and is a great way to cook with your family.


8 - 10


3 Carrots 1.5 Yellow Onions 6 Celery ribs 8 Garlic cloves 10 med. size Red potatoes Stew Beef (in your fresh meat section) 1.5 C. Red wine 4.5 Tbsp Flour 8 C. Beef stock/broth 25 white mushrooms Salt & Pepper to taste 1 Tbsp. Lawry's seasoning salt 6 Thyme sprigs 2 Bay leafs 1 Tbsp Olive Oil

Nutritional information

No nutrition information available


Start by prepping all your veggies. Peel carrots. Cut peeled carrots & celery into thick slices, about ¼" thick. Dice yellow onion into ¼" to ½" dice. Take Garlic cloves and with your knife smash each clove once. Set all your veggies aside. Heat olive oil in your stock pot over med. high heat. You'll need a stainless steel stock pot or Dutch Oven. The reason being is that when you brown the beef you'll want some of that great beef flavor to stick to the bottom! Once oil is heated 3-4 minutes, brown beef on all sides about 3 to 4 minutes total time. You may have to do in seperate batches to prevent a "steaming" effect when trying to brown beef. When beef nice and brown take out and set aside. While oil is still hot, throw in carrots and saute for about 3 minutes, then add onions and celery. Saute for 5 minutes. Add garlic and continue to stir for another 5 minutes. Sprinkle flour over veggies and stir until all flour is mixed with vegetables well. Cook flour for about 2 to 3 minutes and then add Lawry's seasoning salt. Pour in red wine and stir. Add 1 cup of Beef stock as well and continue to stir until you come to a boil. Add browned beef back to pot. Add the rest of the stock as well as the Thyme & Bay leafs. Quarter red potatoes and add to stew. Bring to boil and then turn down heat to simmer. Continue to simmer for 40 minutes. Quarter mushrooms and add to stew and simmer for another 20 to 30 minutes or until potatoes are tender.