Real Beef Stew, not polictically correct.

“A meal within it self, add a beverage, french bread and finish off with a dessert. This one will bring people back for seconds. This stew was born through experience and adjustment of many attempts at other recipes. Of the ingredients, I kept the best, threw out the rest and then added others for taste.”

Ingredients Nutrition

  • 34 cup all-purpose flour
  • salt
  • pepper
  • cajun seasoning
  • 2 lbs beef stew meat
  • 6 tablespoons olive oil
  • 1 tablespoon sugar
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 3 whole bay leaves
  • 4 cups beef bouillon
  • 1 cup red wine (Port will do)
  • 2 tablespoons hot sauce ("Tabasco Green Pepper Sauce" The hot sauce can be adjusted to taste. I have have found 4 tbsps to be)
  • 6 whole carrots, 1/2 inch thick slices (peeled or unpeeled,scrubed)
  • 6 whole potatoes (I prefer "Yukon Gold Potatoes. peeled or unpeeled,scrubed, quartered and each quarter halved)
  • 3 large onions, halved and quartered or 15 white boiling onions
  • 8 ounces sliced mushrooms


  1. Season flour with salt, pepper and cajun seasoning to taste.
  2. After cutting beef stew meat into 3/4 inch pieces, dredge meat in seasoned flour.
  3. In a large stew pot, brown meat in hot olive oil.
  4. Add beef broth, sugar, celery, garlic, bay leaves, wine and hot sauce.
  5. Bring to a boil, reduce heat and simmer for one hour.
  6. Taste and season to your choice.
  7. Add carrots and potatoes, simmer until vegetables are tender.
  8. Add onions of choice and mushrooms, simmer until onions are tender.
  9. Remove bay leaves.
  10. Note: Watch liquid level while simmering, add water if needed, when the stew is completed the the liquid consistency can be thickened by adding instant potatoes if desired.

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