Rustic Beef Stew

Directions

1. Toss the beef cubes in a large bowl with the flour until evenly coated.
2. Heat 1 tablespoon of canola oil in a large Dutch oven over medium heat. Working in batches, brown the beef on all sides. Remove and set aside.
3. Add the diced shallot to the pot and cook for 2–3 minutes until softened.
4. Add the minced garlic, stirring constantly for about 1 minute until fragrant.
5. Stir in the fire-roasted red peppers, tomato paste, beef broth, Worcestershire sauce, and browned beef. Scrape up any flavorful bits stuck to the bottom of the pot. Bring to a boil, then reduce heat and cover. Simmer for 1 hour.
6. After 1 hour, stir in the cream of mushroom soup. Continue cooking, covered, for an additional 30 minutes until the beef is tender and the stew has thickened slightly.
7. Season with kosher salt and black pepper to taste.
8. Ladle into bowls and serve hot with crusty bread or over mashed potatoes for a complete meal.

Recipe Details

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 6
Difficulty: Medium

Variations & Substitutions

• Add potatoes, carrots, or celery for a classic vegetable stew version.
• Use red wine or a splash of balsamic vinegar for deeper flavor.
• Substitute beef chuck with short ribs for an extra rich and tender texture.
• Make it slow-cooker friendly: Brown beef and shallots, then cook in a slow cooker on low for 6–8 hours.

Serving Suggestions