Creamy Beef Stew Recipe
About this recipe
If you're looking for a hearty and comforting dish, this creamy beef stew is a perfect choice. It's packed with flavor and is ideal for feeding a crowd, making it a great option for holiday gatherings or cozy family dinners.
Cooking With Tammy's recipe stands out with its rich blend of seasonings and the addition of both mushroom soup and onion soup mix, which create a luscious, creamy gravy that elevates the traditional beef stew experience.
Ingredient notes
- Use 5-6 lbs of beef chuck, cut into bite-sized pieces for even cooking.
- Cooking W/ Tammy brand all-purpose chicken seasoning is preferred, but feel free to use your favorite seasoning blend.
- For the red wine, you can use anywhere from 1/4 to 1/2 cup, depending on your taste preference.
Tips from Cooking With Tammy’s video
- Cut the beef into uniform pieces to ensure even cooking throughout the stew.
- Searing the beef in batches prevents overcrowding the pan, which is key to achieving a good sear and developing flavor.
- Cooking the flour for 1-2 minutes is essential to avoid a raw flour taste in the gravy.
Good to know
- How long does it take to cook the beef until tender?
- The beef should be cooked for about 1.5 to 2 hours until tender.
- What should I do if I don't have red wine?
- If you don't have red wine, you can leave it out or substitute it with water and beef bouillon.
- How often should I check the stew while it's cooking?
- Check the stew every 15-30 minutes to ensure there is enough liquid and to stir it.
No life story here — the video and the recipe are the whole point. All credit to Cooking With Tammy: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Cut the beef chuck into bite-sized pieces, ensuring they are roughly the same size for even cooking.
- 2
Drizzle oil over the beef and season with salt, pepper, garlic powder, onion powder, and paprika. Mix well to coat the beef evenly with the seasonings.
- 3
Heat a Dutch oven or cast iron skillet until hot. Add the beef in batches, ensuring not to overcrowd the pan, and sear until browned on all sides.
- 4
Once all the beef is seared, remove it from the pan and set aside. Add diced celery and onion to the pan, scraping up the brown bits from the bottom. Cook until the celery softens and the onion becomes translucent.
- 5
Add minced garlic to the pan and cook until fragrant, about 30 seconds.
- 6
Stir in the flour and cook for 1-2 minutes to eliminate the raw flour taste.
- 7
Pour in the red wine and stir to deglaze the pan, incorporating all the flavors.
- 8
Add the mushroom soup and onion soup mix, stirring until well combined.
- 9
Return the seared beef to the pan, along with the beef broth, thyme, rosemary, and bay leaves. Stir to combine.
- 10
Cover the pot and reduce the heat to medium. Cook the stew, checking every 15-30 minutes, until the beef is tender, about 1.5 to 2 hours.
- 11
Add diced potatoes and carrots to the stew during the last 30 minutes of cooking, ensuring they are tender before serving.
Heads up — we had to guess a little:
- The quantity of oil is inferred based on typical usage for searing meat.
Credit where it’s due: this recipe was transcribed from Cooking With Tammy’s original video on YouTube. Follow them there — it’s their dish.
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