Come and Get It Beef Stew

I had a non-recipe beef stew I’ve made for years, but this past summer I came by a recipe that was so delicious I kicked the other method to the curb. It really is all about the gravy and personally I think the combination of browning the meat and the wine is the key.  As soon as the September weather arrived, I made this for dinner.  It’s a hit for the whole family.  So without further ado:


1 cup flour

1/2 tsp celery salt

1/4 tsp black pepper

2 lbs stewing beef

1/4 cup oil.

Mix the flour, celery salt and pepper, dredge the beef in flour and brown in the oil in a stock/soup pot.

Add 1/4 cup chopped onion and 1 clove minced garlic and cook another five minutes. Then add the following ingredients and cook for 1 1/2 hours on low:

1/2 tsp salt

1/2 tsp thyme

1/2 tsp marjoram

3 cups beef broth

1 tsp worcestershire sauce

1/2 cup red wine.

After an hour and a half, add vegetables and cook until vegetables are tender.  I add 1 cup chopped cabbage, 2 large diced potatoes, 2 cups chopped carrots, and 1-2 cups chopped turnip.

Serve either with dumplings or our family favourite – fresh rolls.

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16 thoughts on “Come and Get It Beef Stew”

  1. Love stew. This is pretty close to my recipe. I always brown the meat when I make soups, stews, chili, etc. It gives the dish more flavor. I don’t usually use these spices, but I’ll give it a try. Wine always helps. Have actually used it before, for both the stew and the cook : )

  2. This looks wonderful. We had our first cool night here in Oklahoma night before last, and last night it got down to the high 40’s low 50’s range. So summer is gone. I am going to try this–it really looks like something we would love.

  3. Pat! Am lol-ing at the wine for the stew and the cook!

    I always made stew in my crock pot – veggies on bottom, stew meat on top, onion soup mix and water and herbs and then thickened it when it was cooked. Then I had this and went CRAZY for it. The flavour from the browned meat and wine make the gravy something special.

    Now I’m thinking it would be good with today’s recipe for Campfire Biscuits too!

    Victoria and Cheryl – don’t I know it. We’re having beautiful fall weather, but it’s cool enough that stew sounds REALLY good, you know?

  4. Our cool summer has turned into a 107 degree fall. Not exactly stew weather, but I can dream. I especially appreciate the half cup of red wine. My son-in-law is a professional chef and the last recipe he gave me called for three bottles of wine. He doesn’t know how to cook for less than 500 people.

  5. Margaret: 1 bottle for the recipe, 2 for the chef. LOL

    I have a roast beef recipe that has red wine in the gravy too, and it’s gorgeous.

    Yuck on the 107 degree fall though! The only sad thing about it turning colder was that we closed up our pool yesterday. 🙁 After Hurricane Earl passed through, it seemed to cool down quite quickly.

  6. Donna, this looks delicious. My recipe is similar. I fix it right up to the point where you add the spices and liquids, then pour everything into my crock pot and let it cook all day. The house smells fabulous and I don’t have to remember to stir the pot.

  7. mmm–looks very satisfying!
    we are vegetarians and though i can convert many recipes…i’m not sure about this one, lol–it’s pretty beefy—
    we’ll see–i’ll give it whirl
    some veggie broth and rice and you’ll never even know the beef is missing, lol
    i will send it to my momma for sure

  8. Can’t wait to try this. We’re finally getting summer here after the coldest one on record; it’s in the 80’s laready (a heat-wave!) but when things cool down, this is first on my list. oxoxo

    I can almost smell the yumminess, Donna.

  9. Donna, I love good beef stew on a cold day. Nothing better in my book. But I sometimes have trouble getting the gravy right with the recipe I usually use. This sounds like it’d make a richer more flavorful gravy. I’m itching to try your recipe.

  10. Linda, that’s exactly what it does. Rich and flavorful!

    Hugs on the heat wave, Tanya!

    Tabitha – I’m not sure how to un-meat this recipe. It’s easier with soups….

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