This basic beef stew is good for the colder months. It takes a while to cook so requires some advanced planning, but most of that time the stew is just simmering and filling the area with warm smells. I used to make stew in the slow cooker so I could toss items into it in the morning and have things ready come dinner time, but I think this version has a little more hearty of a flavor.

This recipe provides more servings than I usually like to make, but that is due to the size of the beef chuck usually found for sale. It freezes and reheats well, though.

Timing

Prep: 10 minutes
Wait: 120 - 150 minutes
Cook: 20 minutes
Total: 180 minutes (about 2 1/2 - 3 hours)

Ingredients

Steps

Notes

References