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Best Beef Stew

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“Company stew but the family loves it too, like all stews it is even better the next day, can be refrigerated and reheated. Serve with a light salad and soft rolls to sop up the gravy.”
3hrs 20mins

Ingredients Nutrition


  1. Dredge beef in flour, seasoned with your favorite seasonings.
  2. Heat large Dutch oven (cast iron is best).
  3. Whisk together olive oil and dry mustard, add to heated Dutch oven.
  4. Add Spanish onion and caramelize.
  5. Add dredged beef, brown on all sides.
  6. Add garlic, brown, being careful not to burn.
  7. Add wine, deglaze the pot and simmer 10 minutes.
  8. Add carrots, rutabaga, celery, mushrooms, cayenne, thyme, Worcestershire sauce, horseradish Salt to taste.
  9. Stir and simmer another 10 minutes.
  10. Add water and potatoes.
  11. Stir and bring back to simmer.
  12. Preheat oven to 300°F.
  13. Cover tightly and slow simmer until potatoes are fork tender, about 2 hours.

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