It’s beef stew season and this recipe is just what you need! There is nothing like a nice , hearty bowl of beef stew. It’s such a comfort food, especially in the fall and winter months.

I paired this bowl with my cornbread recipe and it was everything !

As always , let me know what you think of the recipe and enjoy !

Serves 4-6


2 pound beef stew meat , cleaned and cut into chunks

1/4 cup flour

2 tablespoon olive oil

3 teaspoon adobo all purpose

1/4 teaspoon ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon brown sugar

1 teaspoon thyme

1/2 teaspoon rosemary

5 cloves garlic , chopped

1/2 tablespoon Worcestershire sauce

4 cups low sodium beef broth

1 cup red wine

1 can (15 ounces ) crushed tomatoes

1 cups carrots , chopped

1/2 cup celery , chopped

1 red bell pepper , diced

1 medium onion, diced

5 small red potatoes , peeled and cut into chunks

Fresh parsley (optional garnish )


1. Combine beef and 1 teaspoon all purpose then brown in 1 tablespoon olive oil (work in small batches don’t over crowd the pan ) for 3-4 minutes on each side

2.Remove meat from Dutch pot or large deep pot and set aside

3.Add 1 tablespoon oil and sauté garlic, onion , bell pepper, carrots, and celery for 3-4 minutes or until softened

4.Add 2 tablespoon flour and sauté for 2-3 minutes

5.Add meat back to the pot

6.Add beef broth , red wine and crushed tomatoes and stir

7.Add worschistere , 2 teaspoons adobo , garlic powder , paprika , brown sugar ,thyme and Rosemary – stir well

8.Cook for 1-2.5 hours until meat is tender to fork (stir every 20 minutes )

9.Add in potatoes and cook for another 25-35 minutes until potatoes are tender (stir every 5 minutes )

10.Remove from heat serve and enjoy