Stews and Chili Recipes

My Beef Stew Recipe – How To Bring Out The Best Flavor – Rockin Robin

Here is my beef stew recipe and how I bring out the best flavor.

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I love beef stew and I will show you all the little things I do to make it taste fantastic. As with many things, it’s the little things that can make a big difference.

Here are some little things that in my opinion make a big difference.
1. Caramelize the onions for 20 to 35 minutes.
2. cook the onion the last 3 minutes of caramelizing the onion.
3. cut the beef into bite size chunks so you get a piece of meat in every bite
4. Caramelize the tomato paste in the onion.
4. Simmer covered at least 2 1/2 hours to get meat that is so tender.

Beef stew is awesome anytime and it freezes well, so make a big batch and freeze some so you can have it any time your mood strikes!

It’s a complete meal. All you need to add is some french bread and maybe a salad if you want.

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Beef Stew Recipe

2 lbs. stew meat
3/4 cup red wine
2 Tbsp. tomato paste
1 large yellow onion, minced
4 cloves garlic, minced
6 cups beef broth
5 carrots chopped into bite size pieces
5 potatoes, chopped into bite size pieces
2 cups peas, frozen
1/3 cup flour (can use gluten free flour)
1/2 tsp. Worcestershire sauce sauce
1/3 cup vegetable oil
1/2 tsp dried rosemary
1 tsp. salt


Cut up the stew meat into bite size pieces (about 3/4 inch in size)

Place the flour into a ziplock bag and add half the beef. Zip the bag up and shake until the meat is completely coated. Take the pieces out of the bag, shaking off the excess as you go, and place on a plate.

Continue coating the second half of the meat. Save the excess flour left in the bag.

Heat a frying pan over medium to high heat for 1 or 2 minutes. Add 1 and 1/2 tablespoons of vegetable oil and coat the pan.

Add several pieces of meat to the pan and be sure not to crowd the pan. Cook on each side just a minute or two until the meat browns. Rotate the meat until all sides are browned.

Remove the browned pieces to the stock pot you are cooking the stew in. Once all the beef has been browned, add another tablespoon or more to the pan and add the onion.

Cook on medium heat and caramelize the onion for 20 to 30 minutes, stirring frequently.

As the onion cooks down, turn the heat to low and continue cooking. After 20 to 30 minutes add the garlic and cook for 3 minutes more.

Now add the left over flour from coating the meat. Stir until it disappears.

Then add the tomato paste and cook another 2 or 3 minutes.

Place this mixture in the stock pot with the meat. Add the wine, beef stock, Worcestershire sauce sauce, rosemary and salt to the stock pot and stirs.

Raise the heat to high. When the stew begins to boil, reduce the heat to low, cover and simmer for 2 12 hours.

After 2/1/2 hours add the carrots and potatoes and bring temperature back up to high until it boils. Then reduce heat to low and simmer for 25 to 30 minutes covered.

Then add the frozen peas and stir in. Cover and simmer an additional 5 to 10 minutes.

Serve with french bread and you have a delightfully delicious meal.

Rockin Robin
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Music by Kevin MacLead
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