Patience is the key to building on the flavors in this savory slow cooked dish

Patience is the key to building on the flavors in this savory slow cooked dish

Savory Beef Stew

There is something about that feeling you get when warm summer nights begin to turn crisp and cool. When the nights begin to get dark much earlier, and the leaves begin to change color. The beginning of fall and the impending winter is something I take with mixed emotions. On one hand, it’s sad to see summer go, especially when living in Canada. On the other, the change in seasons is a welcome relief from the heat and humidity. It is during this seasonal shift that my cooking methods and go-to recipes switch from quick outdoor barbeque grilling to slow indoor stove top simmering. One of my ultimate favorite fall and winter dishes is a slow cooked Savory Beef Stew served with a side of well buttered French bread and a tall glass of red wine.

Savory Beef Stew is one of those recipes that can be found in the thousands on various websites and in almost every single cookbook ever created. Believe me, I’ve tried a large number of them. What I’ve always found to be lacking in most recipes was the tenderness of the beef and the savoriness of the broth. Over several years, I’ve perfected my recipe to meet my own personal tastes and expectations with a rich, deep, savory broth that has an almost bourguignon like quality to it. Give it a try! I’m sure you will find this becomes your go to Savory Beef Stew recipe for years to come.


  • 1kg stewing beef, cubed
  • 1 tbsp. salted butter
  • 1 tbsp. olive oil
  • 1 tbsp. flour
  • 1 cup red wine
  • ½ of a medium size onion, chopped
  • 6 cloves of garlic, chopped
  • 28oz can of San Marzano tomatoes (or any type of canned whole tomatoes)
  • 2 cartons of Campbells® Beef Stock [485ml] (or any type of beef stock)
  • 2-3 medium carrots, cut into 1″ chunks
  • 2-3 medium stalks of celery, cut into 1″ chunks
  • 500g mini red potatoes, cut in half (about 1 package)
  • 1 tsp. black pepper
  • 2 dried bay leaves
  • 1 tsp. red chili pepper flakes (optional)
  • 1 tsp. dried basil
  • 1 tsp. dried parsley
  • 1 tsp. dried oregano
  • 8-10 button mushrooms, cut in half
  • 1 tbsp. corn starch (or flour)
  • 1 tbsp. water


  1. Toss the stewing beef in flour until lightly coated. I prefer to toss together in a large Ziplock® bag which ensures an even coating. Dust off any excess flour.
  2. In a large deep pot or dutch oven, combine the butter and the olive oil and heat over medium-high heat until hot.
  3. Carefully add the stewing beef to the pot and quickly increase the heat to high, stirring constantly.
  4. Once the beef has developed a dark brown crust (about 5-7 minutes), slowly pour in the red wine.
  5. Deglaze the pot for 2-3 minutes by scraping the bottom using a wooden spoon to ensure that any beef stuck to the bottom is released back into the mixture.
  6. Reduce heat to medium and add the chopped onion and garlic, stirring constantly for about 2-3 minutes.
  7. Slowly add the full can of San Marzano tomatoes and any liquid to the pot, breaking up the tomatoes with the back of a spoon.
  8. Slowly add one carton of Campbells® Beef Stock, stirring to combine.
  9. Bring the mixture to a light boil and then reduce heat to the lowest setting, cover, and simmer for 1 hour.
  10. As the Savory Beef Stew simmers, you can prepare the celery, carrots, and potatoes.
  11. After simmering for 1 hour, remove the lid and increase the heat to medium.
  12. Add carrots, celery, potatoes, and the second carton of Campbells® Beef Stock to the pot, stirring to combine.
  13. Add black pepper, bay leaves, red chili pepper flakes, basil, parsley, and oregano.
  14. Bring the mixture to a light boil and then reduce heat to the lowest setting, cover, and simmer for 1 hour, stirring occasionally.
  15. After simmering for 1 hour, remove the lid and add the button mushrooms, stirring to combine.
  16. Continue to simmer, uncovered, for 30 minutes or until vegetables are cooked to your preference.
  17. In a small bowl, combine the corn starch (or flour) and water, mixing until blended. This will serve as a thickening agent.
  18. Slowly add the corn starch and water mixture to the pot, stirring constantly, to thicken to the desired consistency.
  19. Let simmer an additional 5-10 minutes and then remove from heat.
  20. Let stand 10 minutes, uncovered, and then stir and serve.

Serve with a tall glass of cabernet sauvignon and a slice of fresh buttered French bread which tastes great when dipped in the rich savory broth.

When cooking for only 2 to 4, this recipe produces lots of left overs which freeze very well to make for a few quick and easy weeknight meals.
To add additional flavor to this dish, add 1/4 of a lb. of smoked bacon roughly chopped at the same time as your brown the beef. This will impart a smokey flavor to the entire dish.

One Comment

  1. Made this beef stew tonight … And it’s so delicious … Even the bread suggestion is awesome ! 🙂
    Will be making this again very soon!

Leave a Reply

Your email address will not be published. Required fields are marked *