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Beef Stew – Simplified

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  • 3-4 lbs Beef Stewing Cubes, or a 3-4 lb chuck roast cut into cubes
  • 3 TBS Chef Mick's Euro Crust Seasoning, to taste*
  • 1-2 Fresh Veggie Stew Packs (From Tony's produce dept)
  • 1 glass red wine, optional
  • 4 cups low sodium Beef stock, or water (More Than Gourmet Glace di Viande/beef stock suggested)


Add beef stew cubes, seasonings, wine (if using) and stock or water to crock-pot and cook on high for 3-5 hours, or low for 8-10 hours – taste and adjust seasonings. Veggies can be added at the beginning of cooking if you like them very soft, or at the last 1/4-1/2 of cooking time if you like them more textured. Skim fats and serve.

Dutch Oven:
Add stew cubes, seasoning wine (if using) and stock or water to Dutch Oven, cover and cook at a low simmer until tender – about 3-5 hours, depending on personal taste – taste and adjust seasonings. Add veggies after about 2-3 hours. Skim fats and serve.

Roasting Pan:
Add stew cubes, seasoning, wine (if using) and stock or water to pan, cover and cook in the center of a 300 degree oven until tender – about 4-6 hours, depending on personal taste. Add veggies after about 3-4 hours – taste and adjust seasonings. Skim fats and serve.

Chef’s Notes:
Dutch Oven or Roasting Pan: For richer flavor; toss stew cubes in flour (optional) and brown both sides with a little oil on the stovetop, remove cubes, add wine and deglaze pan, stirring with a wooden spoon to dissolve brown bits and cooking until wine is almost gone. Add back cubes, add seasoning and stock and continue with recipe.

Notes: If a thicker jus is desired: Remove ½ cup of the juices, cool, whisk in cornstarch and slowly stir back into the pot – simmering until thickened. Allow about ½ TBS cornstarch per cup of liquid.

* Tony’s Steak and Roast Seasoning is another great choice, though less will be needed.


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