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Homemade Beef Stew

Homemade Beef Stew


2 teaspoons fresh thyme leaves (finely chopped)
3 large onions
3 ribs celery
8 oz whole baby portabella mushrooms
1 lb red potatoes
1 lb beef cut for stew
1/4 teaspoon kosher salt
1/8 teaspoon pepper
3 tablespoons butter
1/2 cup dry sherry (or water)
2 cups fresh pre-sliced carrots
1/3 cup flour
1 (32-oz) box beef stock
1 teaspoon Worcestershire sauce


  • Remove stems; chop thyme leaves.
  • Slice onions and celery thinly.
  • Cut mushrooms into quarters.
  • Cut potatoes into bite-size pieces.
  • Cut beef into bite-size pieces (wash hands).


  1. Preheat large stockpot on medium-high 2-3 minutes. Season beef with salt and pepper. Place butter in pan and then add beef; cook and stir 2-3 minutes or until browned.
  2. Stir in onions; cook 10-12 minutes or until softened. Stir in sherry (or water); cook 4-5 minutes or until most of liquid evaporates.
  3. Add celery, mushrooms, potatoes, and carrots. Stir in flour to coat vegetables and beef. Stir in remaining ingredients; bring to a boil.
  4. Reduce heat to simmer; cook 15-20 minutes or until potatoes are tender. Serve.
Slow Cooker Variation: Prepare this recipe through step 1 and transfer the beef to slow cooker. Stir in remaining ingredients and cover; cook on low 6-8 hours or until potatoes are tender.

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Nutritional Information

CALORIES (per 1/8 recipe) 350kcal; FAT 11g; CHOL 60mg; SODIUM 470mg; CARB 36g; FIBER 5g; PROTEIN 25g; VIT A 100%; VIT C 40%; CALC 6%; IRON 20%

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