Easy and Adaptable Beef Stew
Prep time
Cook time
Total time
Delicious, pretty simple beef stew. For the liquid, use stock, wine, beer, tomato juice from the can, or just water.
Serves: 4 servings
  • Olive oil
  • Freshly ground pepper
  • 2 pounds bone-in short ribs or about 1½ pounds chuck roast, in 2-inch pieces
  • 1 large onion sliced
  • 4 carrots, sliced (about 1½ cups)
  • ½ cup fresh parsley leaves
  • 4 cloves garlic, minced
  • ½ cup chopped tomato (from a can is fine)
  • 1 teaspoon salt
  • 1 tablespoon brown sugar
  • pinch cayenne pepper
  • ⅓ cup red wine vinegar
  • 1½ tablespoons tomato paste
  • Additional liquid to make 2 cups (see above)
  1. Preheat the oven to 325°F.
  2. In a 5-quart Dutch oven with a lid, heat oil over medium heat. Grind pepper over the meat, then brown well on all sides, about 4 minutes a side. Remove the meat to a plate and turn off the heat.
  3. (While you're browning the meat you can prep all the vegetables and stir together the sauce.)
  4. Toss the onion, carrots, parsley, garlic, and tomato together in a bowl. Place about half in the bottom of the pot, then return the meat, then pile on the rest of the veggies.
  5. In a liquid measuring cup, stir together the salt, sugar, cayenne, red wine vinegar, and tomato paste. Pour in enough additional liquid to make 2 cups. You can mix and match..if you have a little wine, say, use it and then fill 'er up with stock or water.
  6. Pour the sauce into the pan and cover the pot. Place in the oven for 2 hours. Take off the cover, then cook for another 2 hours, until the meat is very tender and the top of the stew is brown. Serve with mashed potatoes, roasted sweet potatoes, or good bread.
Recipe by Big Girls Small Kitchen at http://www.biggirlssmallkitchen.com/2016/12/a-beef-stew.html