Jannie’s BEEF STEW
- 30m Prep Time
- 6h Cook Time
- 7h Ready In
A rich, hearty beef stew with tender chunks of beef, potatoes, carrots, parsnips, and mushrooms in a silky gravy. Perfect for a comforting dinner, and can be made in a slow cooker for convenience.
Ingredients
- 4 lbs beef chuck or sirloin roast trimmed of excess fat and cut into 1-inch cubes
- 1 tbsp M5 Spice Rub
- 3 tbsp canola oil
- 1 large yellow onion finely chopped
- 1 cup dry red wine
- 2 tbsp red wine vinegar
- 3 cup low-sodium beef stock
- 1 1/2 lbs Yukon Gold or russet potatoes peeled and cut into 1-inch chunks
- 1 lb carrots peeled and cut into 1-inch chunks
- 3/4 lbs parsnips peeled and cut into 1-inch chunks
- 1/2 lbs button or cremini mushrooms halved or quartered if large
- 2 bay leaves
- 2 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 tbsp Worcestershire sauce
- Kosher salt
- freshly ground black pepper
- 1/4 cup fresh flat-leaf parsley leaves chopped
- Crusty bread
Nutrition (per serving, estimated)
Estimated based off 13 of 19 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 62.8 mg
- Iron: 1.68 mg
- Magnesium: 35.2 mg
- Phosphorus: 130 mg
- Potassium: 747 mg
- Zinc: 0.97 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 tbsp M5 Spice Rub
- 3 tbsp canola oil
- 1 cup dry red wine
- 2 tbsp red wine vinegar
- 3 cup low-sodium beef stock
- 2 bay leaves
- 2 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 tbsp Worcestershire sauce
- Kosher salt
- freshly ground black pepper
- Crusty bread
Prepare
- 4 lbs beef chuck or sirloin roast, trimmed of excess fat and cut into 1-inch cubes
- 1 large yellow onion, finely chopped
- 1 1/2 lbs Yukon Gold or russet potatoes, peeled and cut into 1-inch chunks
- 1 lb carrots, peeled and cut into 1-inch chunks
- 3/4 lbs parsnips, peeled and cut into 1-inch chunks
- 1/2 lbs button or cremini mushrooms, halved or quartered if large
- Chop 1/4 cup fresh flat-leaf parsley leaves
Let's Cook
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Step 1.
In a large bowl, toss the beef cubes with the spice rub until evenly coated.
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Step 2.
In a large cast-iron pan over medium-high heat, warm the canola oil until very hot but not smoking. Working in batches, add the beef in a single layer and cook until richly browned on all sides, about 5 minutes per batch. Transfer the browned meat to a 6- to 8-quart slow cooker.
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Step 3.
Reduce the heat to medium and add the finely chopped onion to the pan. Cook, stirring to scrape up the browned bits from the bottom, until the onion is golden, about 5 minutes.
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Step 4.
Add the dry red wine and red wine vinegar to the pan, bring to a gentle boil, and cook for about 2 minutes, scraping the pan again to release any remaining bits. Then add the beef stock and bring to a boil. Pour the liquid over the meat in the slow cooker.
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Step 5.
Add the potatoes, carrots, parsnips, mushrooms, and bay leaves to the slow cooker. Stir everything to combine, cover, and cook on low for 6 hours, or until the meat is very tender.
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Step 6.
After 6 hours, scoop out 2 cups of the cooking liquid from the slow cooker and set aside. In a small saucepan over medium-low heat, melt the butter. Whisk in the flour and cook for about 1 minute, then slowly add the reserved cooking liquid, whisking constantly to prevent lumps. Stir in the Worcestershire sauce, and season with salt and plenty of black pepper.
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Step 7.
Stir the butter-flour mixture into the stew in the slow cooker. Taste and adjust the seasoning with more salt, pepper, and Worcestershire as needed. Continue to cook on low for 30 minutes longer to warm through and thicken.
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Step 8.
Serve the stew in steaming bowlfuls, garnished with chopped fresh parsley, and pass crusty bread alongside.