Comforting Beef Stew

  • Servings : 8
  • Prep Time : 1m
  • Cook Time : 4m
  • Ready In : 5m
  • PrintFriendly and PDF

This beef stew is full of earthy, warming, stew-y flavors. It’s quite hearty, and makes for perfect comfort food on a cold, blustery day.


  • 3 lb. grass-fed beef chuck roast
  • 1/4 cup butter, ghee, or tallow
  • 1 onion, chopped
  • 3 carrots, sliced
  • 3 celery stalks, sliced
  • 4 garlic cloves, minced
  • 4 cups beef stock
  • 3 cups water
  • 1/2 cup dry red wine
  • 2 cups halved fingerling white potatoes or purple potatoes
  • 1-1/2 cups cubed sweet potatoes
  • 1 quart home-canned tomatoes or 2 14-oz. cans diced tomatoes with juice (optional)
  • 12 oz. fresh mushrooms, sliced


Step 1

Start by cutting up all the veggies and setting them aside.

Step 2

Cube the meat: use a very sharp carving knife to cut the meat against the grain in thick slices, then cut the slices into cubes. I recommend not discarding the bone; keep it and sear it with the meat.

Step 3

Heat up a large, heavy-bottomed soup pot or Dutch oven over medium heat.

Step 4

Add in 1 tablespoon butter (or ghee or tallow), and allow to melt and get nice and hot. (Just don't let it burn.)

Step 5

Add 1/4 of the meat (don't crowd the pan). I recommend searing bone as well. Let cook until the meat easily releases from the pan. Brown the same way on the other sides of the meat. Remove the meat to a plate and repeat the searing process with all of the meat, adding more butter or ghee as needed. Make sure the beef cubes have a brown crust on them.

Step 6

Add another tablespoon or so of butter to the pan and saute the onions, celery, and carrots until the onions are tender. Add in the garlic and saute just a minute or two.

Step 7

Add the meat back to the pan, along with the seared bone and any accumulated juices from the plate.

Step 8

Deglaze the pan with the broth, scraping to release browned bits from the bottom of the pan (browned bits = flavor). Stir in the water, wine, potatoes, and sweet potatoes. Bring to a boil.

Step 9

Some grey, scummy stuff may rise to the top as a result of this initial boil. This scum is just the impurities from the meat. Simply skim off the icky layer.

Step 10

Reduce heat and let the stew cook at a really low simmer for 4-6 hours or so, or until the meat is meltingly tender. Add the canned tomatoes after 3 hours.

Step 11

Add the mushrooms and let simmer for the last 15 minutes of cooking.

I'm a teenage paleo enthusiast who can't stay out of the kitchen!

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