Beef Stew 


click to enlarge Beef Stew - BRIENNE BOORTZ
  • Brienne Boortz
  • Beef Stew


6 lbs. beef chuck

Salt and pepper

c. canola oil

4 c. carrots, diced

4 c. celery, diced

4 c. onion, diced

2 bottles red wine

3 bay leaves, whole

4 sprigs thyme

½ bunch parsley stems, whole

1 gal. chicken stock

lb. unsalted butter

lb. (about 1¼ c.) flour


Cut the chuck into 1-inch pieces and season generously with salt and pepper. Add enough oil to coat the bottom of a pot and heat over high heat until the oil starts to smoke. Sear the beef on all sides, being careful not to overcrowd the pan. If working in batches, add more oil as needed.

When all the meat has been seared, remove it and set it aside. Turn the heat down to medium-low, then add a little more oil and the vegetables. Sweat until tender, about 5 minutes. Deglaze with red wine and add the herbs, using a spoon to get all the fond — the little brown bits — off the pan. Return the meat to the pan, then add the chicken stock and bring to a low simmer. Cook for several hours, until the meat is tender.

Melt the butter in a separate pan over medium heat. Add the flour and stir to combine over the heat. Add this to the stew and simmer for another 30 minutes, until the stew has thickened and no more flour pockets appear. Remove herbs, and serve stew over mashed potatoes.


This beef stew recipe is one of my favorite comfort meals. After a long day, the things that make a comfort meal for me are a good glass of wine and a hearty piece of red meat. Why not have both of those things in one bite? I crave this every week, and hope others will enjoy this recipe.

— Submitted by executive chef Hunter Huffman

Location Details TILL
9633 Prominent Point
Colorado Springs, Colorado


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