Homemade Beef Stew Recipe

An clean and hearty homemade beef stew made with fork soft grass fed chuck roast and Italian gnocchi dumplings, in a smoky paprika gravy with subtle suggestions of clove. 

I’ve been dusting off the recipe documents right here at the love Shack and got here throughout this easy, rustic, five big name beef stew. I in reality like to make some thing hearty and seasonal for the holidays and comfort food is usually a crowd pleaser.

always use organic grass fed beef, extremely flavorful and nutritious, a healthful choice your body will thanks for.

Also try our other recipes Beef Bourguignon


  • 3 tbsp olive oil
  • 2 tbs butter
  • 3 lb chuck roast cut into 1″ cubes organic grass fed
  • 1 medium onion, diced
  • 3 cloves garlic minced
  • 1/3 c all purpose flour
  • 1/3 c fresh italian parsley chopped
  • 6 sprigs thyme
  • 3 leaves bay
  • 4 whole cloves
  • sea salt to taste
  • freshly cracked black pepper to taste
  • 1 tbsp smoked or sweet paprika
  • 1 pinch red pepper flakes
  • 1.25 qt water, filtered
  • 3/5 c frozen green peas- thawed
  • 1 c cherry tomatoes, diced
  • 3/4 lb gnocchi or golden potatoes ( diced )
  • 2 carrots, sliced


  1. warmth up a big forged iron dutch oven over medium flame. 
  2. Season the beef cubes with sea salt and black pepper and toss to coat well with 2 tablespoon of olive oil. working in batches so you don’t overcrowd the pan, brown the pork inside the warm pot. transfer to a bowl and hold warm.
  3. upload the two tbs butter and a lug of olive oil to the pot and sautee the chopped onions until translucent (approximately 5 min). upload the garlic and pink pepper flakes and cook one greater min. Stir in the flour and paprika and prepare dinner for any other minute or so making sure now not to burn it.
  4. Deglaze the pot with the warm water whisking as you upload it to break up any lumps that might form. convey to a simmer.
  5. upload the red meat cubes lower back to the pot, the bay leaf, entire cloves and thyme. cover with a decent lid and allow it to simmer together for two half hours stirring once in a while.
  6. add the potatoes and carrots to the stew, flip the flame as much as med-low and simmer partly protected for another 20 minutes or so till the potatoes are cooked via. do away with from heat. If the usage of potato gnocchi add them inside the final five minutes of cooking or boil one after the other then upload them to the stew.
  7. add the tomatoes and peas and give the stew a great stir. cowl with the lid for a few minutes until the tomatoes launch their juices and the peas are just heated thru.
  8. adjust seasonings in your flavor and serve the home made red meat stew with crusty bruschetta and sprinkled with the clean parsley.
  1. Preheat your oven to 375"F
  2. comply with the above steps and once you brought the pork cubes again into the stew cowl with a tight lid and transfer the pot to the hot oven. cook for two hours then upload the carrots and potatoes or dumplings/gnocchi. cook an additional 20 minutes or so till cooked thru and the beef is fork smooth.
gradual COOKER/CROCK POT approach
  1. add the beef, onion, garlic, sea salt, potatoes, carrots, cloves, thyme and bay leaf to the slow cooker. In a bowl whisk together the water with the flour and paprika. Pour over the elements and drizzle with the olive oil. prepare dinner on hight for five-6 hours or on low for eleven -12 hours.

Post a Comment