Here is my favorite beef stew. Comfort food in a bowl and so perfect on a cold winter’s day. The full recipe for my favorite beef stew is at


2 Lb beef tips or any cubed beef cut into 1 1/2 inch cubes
3 – 6 Tbsp olive oil
1/2 cup water
2 Tbsp salt
3 medium carrots (diced)
1 large onion (diced)
3 medium celery sticks (diced)
4 garlic cloves (minced)
3 Tbsp unsalted butter
10 mushrooms (thinly sliced)
2 Tbsp flour
1 cup red wine (or beef broth)
1 cup tomato sauce
2 Tbsp Worcestershire sauce
1 tsp paprika
1/2 tsp sugar
2 1/2 tsp Italian seasoning
1 tsp black pepper
4 cups low sodium no salt beef broth
2 cups baby potatoes
1 cup frozen sweet peas
1 to 2 Tbsp parsley flakes

Preheat a large frying pan over med/high heat add 2 to 3 Tbsp of olive oil and get your pan really hot. Add the beef to the hot oil. Season with salt (generously). Brown the beef for about 7 to 10 minutes until well browned and seared all over. Once the beef is cooked through transfer the beef into a large pot.

Add 1/2 cup of water to the frying pan to deglaze the pan stirring the bits left into the pan. Add to the large pot. Add 2 to 3 Tbsp olive oil into the frying pan and add in the carrots, onions, and celery. Saute for 4 to 6 minutes until caramelized and onions softened. Mix in the garlic. Stir for about 1 min. Add the veggies to
the stew pot.

Melt 3 Tbsp unsalted butter in the frying pan and add the mushrooms. Brown the mushrooms for about 4 to 5 minutes. Once mushrooms are browned season mushrooms with 1/2 tsp salt. Sprinkle over top of the cooked mushrooms 2 Tbsp flour and cook for about 1 min. Transfer the mushrooms into the stew pot.

Add 1 cup red wine (or beef broth) to the stew pot. Add tomato sauce and Worcestershire sauce(for spiciness). Sprinkled in paprika, sugar, Italian seasoning, salt (1 1/2 Tbsp), black pepper, and beef broth. Stir until well combined. Cover and boil on med/high heat. Once it starts to boil turn down to low and let the stew simmer for about 1 1/2 hours to 2 hours.

Add 2 cups baby potatoes and 1 cup peas. Cook for about 25-30 minutes uncovered until the potatoes are fork-tender. Sprinkled with parsley flakes before serving.