Beef Stew

Beef Stew - Beef Soup Recipes

I want to share a recipe that I’ve been using for years. It’s the best beef stew recipe and is perfect for those chilly winter months!

prep: 20 mins cook: 1 hr 30 mins total: 1 hr 50 mins Servings: 8 Yield: 8 servings


3 tablespoons dried oregano

3 cups merlot wine

1 tablespoon salt

2 pounds cubed beef stew meat

½ cup vegetable oil

6 carrots, diced

1 tablespoon beef bouillon granules

2 tablespoons ground coriander

1 quart milk

1 onion, chopped

1 tablespoon ground cumin

6 stalks celery, diced

4 medium russet potatoes, peeled and cubed

2 tablespoons ground black pepper

3 tablespoons dried basil


Heat oil in a large pot over high heat; saute beef until browned on all sides, about 10 minutes. Add onion. Continue to saute until onion is softened and browned around the edges, about 5 minutes more. Transfer beef mixture to a bowl.

Pour wine into the same pot used to cook beef and bring wine to a boil. Boil until slightly reduced, about 10 minutes. Stir beef bouillon into wine and cook until dissolved, about 5 minutes. Return beef to the pot and add milk, potatoes, carrots, and celery. Season with oregano, basil, coriander, pepper, cumin, and salt and bring to a simmer. Reduce heat to medium and continue to simmer until beef is tender, about 1 hour.

Nutrition Facts:

Per Serving: 608 calories; protein 26.5g; carbohydrates 37.6g; fat 32.5g; cholesterol 72.4mg; sodium 1201mg.

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