Old Fashion Beef Stew

Old fashion Beef Stew features is a cornucopia of vegetables with filling tender melt in your mouth hunks of beef. The broth is very savory and is biscuit sopping good. The carrots take a more prominent role in this recipe but strike a harmonic medley with the potatoes and beef. Delicious tasty and good to the last bite. This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect belly filler meal planning. Quick and tasty this recipe will call everyone to the table. Serve with homemade cornbread (my husbands favorite), biscuits (my daughters favorite) or my personal favorite fresh baguette. We absolutely love this recipe and hope you do too.

Watch the video and follow the instructions below to have this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Enjoy this seasonal classic this year as the weather begins to turn a bit cooler. Thanks for visiting and see you again soon.

In a large bowl: place beef, salt, pepper and mix. Coat beef with flour, then gently shake off the excess.

Heat the dutch oven or pot to medium-high. Add oil and wait until hot. Place half of the beef in the dutch oven or pot and sear all sides for 3-5 minutes or until brown.

Repeat this step with the other half of beef. Remove the beef and set aside.

Add onion and sauté for 2-3 minutes or until translucent. Add garlic and cook for 1 minute or until fragrant. Pour red wine vinegar and deglaze the bottom of the pot. Add tomato paste, seared beef and mix. Add red wine, beef broth, bay leaves and thyme to the pot. Bring to a simmer. Cover the pot with a lid. Reduce the heat to low and cook for 1 ½ hours (keep covered throughout – repeat do not remove lid during this step unless adding ingredients). 

Remove lid: add potatoes and cover for another 15 minutes.

Remove lid: add carrots and cover for another 15 minutes.

Remove lid and discard bay leaves & thyme. Gently stir the stew with a ladle. Bring to a simmer for 10-15 minutes or until the liquid reduces to your liking. Season with salt & pepper to taste. 

Serve & enjoy!

Serve with bread.

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Old Fashion Beef Stew

Made with time tested flavors, this Old Fashioned Beef Stew is a must try.
No ratings yet
Prep Time 10 mins
Cook Time 2 hrs 30 mins
Total Time 2 hrs 40 mins
Course Main Course
Cuisine American
Servings 6
Calories

Ingredients
  

  • 1 lb chuck roast or beef stew cut into cubes
  • 1 ½ lb yukon gold potatoes (about 6) peeled & cut into cubes
  • 6 carrots peeled & cut into 1.5"
  • 1 onion chopped
  • 4 garlic cloves minced
  • 5-6 thyme stems
  • 2 bay leaves
  • 4 cups low- sodium beef broth
  • 1 cup red wine Merlot, Pinot noir, Cabernet sauvignon or etc.
  • ¼ cup all-purpose flour
  • 3 tbsp red wine vinegar
  • 2-3 tbsp oil
  • 1 tbsp tomato paste
  • 2 tsp salt
  • 1 tsp black pepper

Instructions
 

  • In a large bowl: place beef, salt, pepper and mix. Coat beef with flour, then gently shake off the excess.
  • Heat the dutch oven or pot to medium-high. Add oil and wait until hot. Place half of the beef in the dutch oven or pot and sear all sides for 3-5 minutes or until brown. Repeat this step with the other half of beef. Remove the beef and set aside.
  • Add onion and sauté for 2-3 minutes or until translucent. Add garlic and cook for 1 minute or until fragrant. Pour red wine vinegar and deglaze the bottom of the pot. Add tomato paste, seared beef and mix. Add red wine, beef broth, bay leaves and thyme to the pot. Bring to a simmer.
  • Cover the pot with a lid. Reduce the heat to low and cook for 1 ½ hours (keep covered throughout – repeat do not remove lid during this step unless adding ingredients). 
  • Remove lid: add potatoes and cover for another 15 minutes.
  • Remove lid: add carrots and cover for another 15 minutes.
  • Remove lid and discard bay leaves & thyme. Gently stir the stew with a ladle. Bring to a simmer for 10-15 minutes or until the liquid reduces to your liking. Season with salt & pepper to taste. 

Serve & enjoy!

    Video

    Keyword best old fashion beef stew, comfort beef stew, easy old fashion beef stew, old fashion beef stew, one pot beef stew, Potato and carrot beef stew
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    Cajun Roast Beef

    Tender meat dripping with natural juices is the featured filler in this excellent made from scratch Cajun Roast Beef recipe. The key to capturing the flavor is allowing the meat to marinate for the full 24 hours to produce some of the best Cajun Roast Beef you have ever had in your life, you will never look at the deli version the same again. Serve as a lunch item or as a sit down deli style meal with pickles and chips and try for your self this amazingly simple and affordable Cajun Roast Beef.

    Watch the video and follow the instructions below to have this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and I hope each sandwich you make will be dripping with fresh juices and succulent textures. See you again soon!

    In a small bowl: combine all the seasonings together.

    Place the roast on a dish, cover and refrigerate for at least 12 hours or up to 24 hours (recommend for 24 hours for best result).

    Remove the roast from the refrigerator and let sit at room temperature for 1 hour prior to cooking. Preheat the oven to 275°F. Bake in the oven for 1 hour for medium-rare (internal temp.130°-135°F) (highly recommended) or 1 ½ hours for medium (internal temp. 140°-145°F). 

    Remove the roast from the oven and let cool (uncovered) to room temperature for 30 minutes. Transfer the roast to a dish. Cover and refrigerate.

    At least 4 hours or overnight (preferred). 

    Use a meat slicer or a very sharp knife to thinly slice the meat just prior to eating.

    Serve with hoagie

    Serve with sliced bread.

    Enjoy!

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    Cajun Roast Beef

    Best Cajun Roast Beef I have ever had in my life, you will never look at the deli version the same again.
    5 from 1 vote
    Prep Time 5 mins
    Cook Time 1 hr
    Marinate 1 d
    Total Time 1 d 1 hr 5 mins
    Course Main Course, Sandwich
    Cuisine American, Creole
    Servings 12
    Calories

    Ingredients
      

    • 3 lbs round eye roast
    • 2 tbsp olive oil
    • 1 tbsp paprika
    • 2 tsp salt
    • 2 tsp garlic powder
    • 2 tsp onion powder
    • 1 tsp black pepper
    • 1 tsp dried oregano
    • 1 tsp dried thyme
    • 1 tsp celery seeds
    • ½ tsp ground cayenne pepper

    Remoulade Sauce

      Instructions
       

      • In a small bowl: combine all the seasonings together.
      • Pat the roast dry with a paper towel. Pour and rub olive oil all over the roast. Then coat the roast with the seasoning mixture. Place the roast on a dish, cover and refrigerate for at least 12 hours or up to 24 hours (recommend for 24 hours for best result).
      • Remove the roast from the refrigerator and let sit at room temperature for 1 hour prior to cooking. Preheat the oven to 275°F.
      • Bake in the oven for 1 hour for medium-rare (internal temp.130°-135°F) (highly recommended) or 1 ½ hours for medium (internal temp. 140°-145°F). Open the door and confirm the anticipated Internal temperature using a meat thermometer.
      • Remove the roast from the oven and let cool (uncovered) to room temperature for 30 minutes. Transfer the roast to a dish. Cover and refrigerate for at least 4 hours or overnight (preferred). 
      • Use a meat slicer or a very sharp knife to thinly slice the meat just prior to eating. Toast bread. Spread remoulade sauce on the bread. Add roast, tomatoes, lettuce & onions.

      Enjoy!

        Video

        Keyword best cajun roast beef, cajun roast beef, cajun roast beef deli, cajun roast beef deli meat, creole beef recipe, creole recipe, Creole roast, easy cajun roast beef, homemade cajun roast, homemade cajun roast beef deli meat, Louisiana beef recipe
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        Stuffed Peppers

        Sweet stuffed gorgeous seasonal bell peppers is an affordable fun to make meal that is extremely tasty. Every once in a while you have to work with what you have available in the kitchen to pull off a good meal for the family to enjoy. If you are like me and have the occasional pack of seasonal peppers and are looking for ways to enjoy them. I hope this recipe inspires you to develop a warm fresh and delightfully juicy stuffed pepper meal for your family. Like many of you, I have been cooking stuffed peppers for years. I love how quaint they are to serve. The pepper is fork tender. The stuffing is a savory meat with a filling rice, and a mouthwatering buttery cheese flavor, making this side dish a main entree.

        There are literally thousands of stuffed Peppers recipes that have very subtle variations. This one works to provides a simple approach to an easy to prepare meal that kids will love learning to make. Watch the video with you children then have them follow the directions below to have a teachable moment along a very tasty meal. Please like and share this or any of the videos you may find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for stopping by and I hope to see you again soon.

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        Cut the top of the bell peppers. Discard the stems and chop the tops of the bell peppers. Remove the seeds from the inside of the peppers then place them in a baking dish (upright).

        In a pan, add ground meat (optional: add 2 tbsp oil). Cook for 3-4 minutes or until no longer pink.

        Add chopped onions

        Add minced garlic

        Add onions

        Add chopped bell peppers (from the top)

        Cook for 3-5 minutes or until onions have softened. Drain the grease.

        In the same pan, return the cooked meat. Add salt, pepper, red flakes, oregano and mix.

        Add tomatoes and cooked rice.

        Mix well.

        Stuff the meat filler into the peppers.

        Top with Monterey Jack cheese.

        Preheat the oven to 400°F. Tent with aluminum foil. Cook for 40-45 minutes or until peppers are tender.

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        Stuffed Peppers

        Seasonal stuffed peppers are a delicious tradition that is eye catching and very filling.
        No ratings yet
        Prep Time 10 mins
        Cook Time 40 mins
        Total Time 50 mins
        Course Main Course
        Cuisine American
        Servings 6
        Calories

        Equipment

        • 9 x 13 dish

        Ingredients
          

        • 6 bell peppers red, yellow, orange or green
        • 1 lb ground chuck or beef
        • 14 oz chopped/diced tomatoes
        • 1 cup cooked rice
        • 1 cup Monterey Jack cheese shredded
        • 2 tsp dried oregano
        • 1 tsp salt
        • ½ tsp black pepper
        • ½ tsp red pepper flakes
        • 1 onions chopped
        • 3 garlic minced

        Instructions
         

        • Preheat the oven to 400°F.
        • Cut the top of the bell peppers. Discard the stems and chop the tops of the bell peppers. Remove the seeds from the inside of the peppers then place them in a baking dish (upright).
        • In a pan, add ground meat (optional: add 2 tbsp oil). Cook for 3-4 minutes or until no longer pink. Add chopped onions, minced garlic, chopped bell peppers (from the top) and cook for 3-5 minutes or until onions have softened. Drain the grease.
        • In the same pan, return the cooked meat. Add salt, pepper, red flakes, oregano and mix. Add tomatoes and cooked rice. Mix well.
        • Stuff the meat filler into the peppers. Top with Monterey Jack cheese.
        • Tent with aluminum foil. Cook for 40-45 minutes or until peppers are tender.

        Serve & enjoy!

          Video

          Keyword best stuffed peppers, easy stuffed peppers, homemade stuffed peppers, stuffed peppers
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          Vietnamese Shaken Beef (Bò Lúc Lắc)

          Vietnamese Shaken Beef is rich and delicious. The tender chunks of meat practically melt in your mouth like the butter they were seared in. Served with sweet grape tomatoes on a bed of farm fresh lettuce, this is no side salad. We love to eat well flavored beef in this house and my family will not pass an opportunity to communicate over good food, so we absolutely love this recipe. Feel free to substitute the steak selection to your favorite cut but I do recommend following this recipe for predictable results. Best served fresh, with French bread on the side, to enjoy all the natural juices permeating from the meat all over the salad and plate. When no one is looking, use the bread to clean the plate. It is absolutely a delicious combination that is worth every last savory bite.

          Watch the video and follow the instructions below to have this luscious steak filled extravaganza the center of attention at your convenance. Please like and share this or any of the recipes you may find interesting from my growing catalog of menu selections. Also, don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. And remember, for those lunches where you want to satisfy your craving for the flavor that can only be fresh cooked ribeye while sharing delicious food, this recipe will deliver every time.

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          Cut the ribeye into 1″ cubes. Place in a bowl. Add soy sauce, dark soy sauce, oyster sauce, fish sauce and mix well.

          Cover and let marinate for 1 hour.

          In a medium size bowl: add thinly sliced onions, salt, pepper, sugar, rice vinegar then mix everything together. Set aside until ready to eat.

          Heat the skillet or pan to high heat. Add butter and wait until it melts. Add ribeye & sauce to the skillet.

          Cook for 5-6 minutes until sauce absorbs into the meat. Also, make sure to stir occasionally.

          Remove meat from the heat source and transfer to the salad plate.

          It’s best when eaten right away. Serve & enjoy!

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