The Ultimate Beef Stew – Cast Iron Recipe. I absolutely love a great thick and hearty beef stew. Especially when it is loaded with big chunks of vegetables and served with a fresh loaf of crusty bread. This the the perfect meal for a cold winter’s night. This recipe has been adjusted to create a thick stew. For a soup add 2 more cups of beef broth.
The Ultimate Beef Stew – Cast Iron Recipe | CeceliasGoodStuff.com | Good Food for Good People
- 2 tablespoons olive oil
- 2 tablespoon butter
- 4 cups cubed beef stew meat (about 2 pounds)
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 cups sliced mushrooms
- 2 garlic cloves, minced
- 3 cups chopped carrots
- 2 cups pearl onion (frozen)
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon rubbed sage
- 2 bay leaves
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 2 cups beef broth
- 2 cups dark dry red wine (pinot noir or merlot)
- In large cast iron pot sauté oil and butter with half the cubed beef, season with salt and pepper.
- (For the best results, brown beef in two batches.)
- This will allow some caramelization to happen making the stew tasty and delicious.
- After beef is browned, add mushrooms and cook for about 5 minutes until the mushrooms are slightly browned.
- Add garlic, carrots, pearl onions, and herbs.
- Mix until well blended.
- Then add Worcestershire, tomato paste, beef broth, and red wine.
- Cook over medium heat for about twenty minutes or until the stew begins to boil.
- Preheat oven to 275 degrees F.
- Then cover cast iron pot and transfer to oven. Cook for 1.5 - 2 hours.
- Taste and adjust seasoning as needed.
- Garnish with fresh parsley and serve with crusty banquette and a side salad.
- Note: Beef broth has a lot of sodium. That is why I only seasoned the stew with one teaspoon of salt. Please taste and adjust accordingly after the stew has fully cooked.
- This recipe has been adjusted from its original post - I have added more liquid and adjusted the time and temperature of cooking. Thanks for your feedback. (I actually added almost the entire bottle of wine - I saved a very large glass for me.)
The Ultimate Beef Stew Recipe
CeceliasGoodStuff.com | Good Food for Good People
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The beef stew recipe is Gluten FREE |
The Ultimate Beef Stew – Cast Iron Recipe | CeceliasGoodStuff.com | Good Food for Good People
The Ultimate Comfort Food is a giant bowl of soup or stew. Here at Cas Linda, I am always trying to perfect my stew recipes. This time I think I did it, this was so thick and rich. I think it is the Ultimate Beef Stew Recipe plus it is Gluten FREE |
The Ultimate Beef Stew Recipe – Cast Iron Recipe! The best comfort food in my opion is a rich and thick bowl of stew. Bonus – plus it is Gluten FREE
CeceliasGoodStuff.com | Good Food for Good People
The Ultimate Beef Stew Recipe – Cast Iron Recipe! The best comfort food in my opion is a rich and thick bowl of stew. Bonus – the reicpe is Dairy FREE, Low Sugar,
and it is Gluten FREE
CeceliasGoodStuff.com | Good Food for Good People
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Here is to a happy and healthy new year! Bon Appetit, Cecelia Dardanes
I don’t see the amount for the tomato paste? I used 2TBLSP as I read in another recipe. Thanks for your reply
Two tablespoons is fine – I used a little more about 4 tablespoons. Thank you for catching that.
Please come by again. Bon Appetit – Cecelia
Your Ultiment Beef Stew recipe – is the butter for browning the meat, and is meat supposed to be floured?
Yes, the butter is used for browning the meat. I do not flour it. Thank you for stopping in Sue!
The recipe does not list how much Beef consommé to use. How much should be used? Thanks
I am sorry – I said beef broth – and then referred to it in the notes, it was confusing. It is two cups.
Thanks for catching – and thanks for stopping in.
The oven temp or the length of time is way off. Tried making this and let’s just say it was way over cooked and couldn’t eat it. It did smell great when cooking and next time I would lower the temp to 200 max for 1.5 hrs.
Ryan – Thank you. I changed the cook time and edited it on the recipe card. I appreciate your feedback. The original recipe did say 1.5 hours – thanks from one foodie to another!
Hello,
I am making your cast iron beef stew recipe. What can I replace the 2 cups of wine with for a recovering alcoholic who does not want any risk.
Thank you!
Beef or vegetable broth are good substitutes for the wine. Best of luck to you!
Hello! If I want to halve the recipe how would I reflect this in the cooking time? are there any other considerations with halving it or can i just divide the ingredients by two? thank you!
It should not affect the cooking time if you halve the recipe. The beef still need to tenderize during the cook time given. Thanks for stopping by. Cecelia