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Cricketbirds Beef Stew Recipe

As the weather turns cooler, nothing beats a hearty bowl of Cricketbirds' Beef Stew! This recipe delivers a rich, flavorful beef stew with a fantastic gravy, perfect for chilly evenings. Imagine tender beef, perfectly cooked vegetables, and a thick, delicious gravy – all nestled in a warm, crusty bread bowl (optional, but highly recommended!). This easy-to-follow recipe requires minimal fuss, promising a culinary masterpiece that's sure to become a family favorite. Get ready for cozy comfort food at its finest!

Prep Time 30 mins
Cook Time 140 mins
Calories 750.6 kcal
Protein 88g
Rating 4.0 (1 Reviews)
Cricketbirds Beef Stew 94

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cricketbirds Beef Stew

  • 2 tablespoons olive oil
  • 2 lbs beef stew meat
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 1 large onion, chopped
  • 1 cup tomato juice
  • 2 tablespoons cornstarch
  • 1 cup dry red wine
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1/2 teaspoon black pepper
  • 2 lbs potatoes, peeled and cubed

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How to Make Cricketbirds Beef Stew

  1. In a large skillet (Dutch oven is preferred), heat 2 tablespoons of olive oil over medium-high heat.
  2. Add 2 lbs of beef stew meat, cut into 1-inch cubes.
  3. Cook, stirring frequently, until browned on all sides (about 8-10 minutes). Remove beef from skillet and set aside.
  4. Preheat oven to 300°F (150°C).
  5. In the same skillet, add 2 stalks of celery (chopped), 2 carrots (chopped), and 1 large onion (chopped). Cook until softened, about 5 minutes.
  6. In a small bowl, whisk together 1 cup of tomato juice and 2 tablespoons of cornstarch until smooth.
  7. Return the beef to the skillet. Add the celery, carrot, and onion mixture.
  8. Pour in the tomato juice and cornstarch mixture, stirring well to combine.
  9. Add 1 cup of red wine, 1 tablespoon of brown sugar, 1 teaspoon of salt, 1 teaspoon of dried basil, and 1/2 teaspoon of black pepper.
  10. Transfer the mixture to a large (6-quart) oven-safe pot or Dutch oven.
  11. Cover and bake for 1 hour and 30 minutes.
  12. Stir the stew every 15-20 minutes to prevent sticking and promote a thicker gravy.
  13. Add 2 lbs of potatoes (peeled and cubed).
  14. Cover again and bake for an additional 30-40 minutes, or until the meat and vegetables are tender. Internal temperature of the beef should reach 160°F (71°C).
  15. Serve hot, optionally in crusty bread bowls.

Nutrition Information (Approximate per serving)

Sodium

21 g

Sugar

31g

Fat

80g

Carbs

13g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Beef & Red Meat The Americas American Fall Recipes One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Preparation Main Dish Dietary Low Sodium Low Carb Low In Something 4 Hours Or Less