Heartwarming Beef Stew

This is just one of those recipes that you take some time to make on a cold day. Basic ingredients that lead to a hearty bowl of deliciousness. You can customize this recipe with your own vegetables, seasonings and even serve it with some really creamy mashed potatoes to really put it over the top. I hope you enjoy!



Heartwarming Beef Stew



  • 2 ½ to 3lb of chuck or eye of round roast- cubed
  • 1 lb baby carrots
  • 2 qt beef broth/stock
  • 1 ½ cup diced red onion
  • 1 ½ cup diced celery
  • 3 tbsp minced garlic
  • 2 tbsp tomato paste
  • 1 ½ tbsp Onion powder
  • 1 ½ tbsp Garlic powder
  • Kosher salt-To taste
  • Black pepper- To taste
  • 1 tsp Cayenne Powder
  • 1 tbsp Dried Oregano
  • ¾ cup red wine (cab sav)
  • ¼ cup Grapeseed Oil
  • 1 Sprig Fresh Thyme or Rosemary (optional)
  • 2-3 tbsp Fresh Parsley- cut thin


  1. Preheat your oven to 400 degrees.
  2. Lay your cubed roast on a baking sheet and spread out evenly. Season heavily with salt, pepper, add the cayenne, garlic and onion powders. Mix thoroughly to ensure all sides are seasoned
  3. Over a medium high heat, place a large pot(the one you will be using for this entire recipe) add half of the grapeseed oil and once the oil is hot, sear off the cubes until they are fully browned on all sides. Its best to cook them in batches to ensure the meat sears and doesn’t steam-I cooked the meat in this recipe in about 4 batches, add more oil if needed to completely sear all of the meat.
  4. Once all the meat is seared and removed from the pot, add the remaining oil and add the garlic and the onions.
  5. Cook the onions and garlic for 2-4 minutes or until they brown. Stirring frequently to prevent burning.
  6. Once the onion garlic mix is browned and the fond(bits on the bottom of the pot) add the tomato paste and mix thoroughly. Cook the paste for about two minutes.
  7. Add the red wine and mix. Cook for another 2-3 minutes, add the meat back to the pot and coat in the mixture.
  8. Add the oregano, celery, carrots and beef broth. Cover and place in the oven for 1 ½ hours.
  9. Remove from the oven, add the potatoes and your rosemary/thyme and cover. Place back in oven for another hour.
  10. Remove and test the meat and potatoes, if not tender enough, cover and place back in oven for another 30 minutes until tender, adjust the seasoning with salt and pepper if needed.
  11. Finish with fresh cut parsley and enjoy.

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