From Theresa’s Kitchen in Independence, Missouri to Your Kitchen.
This recipe comes directly from a fellow customer's kitchen to yours! This recipe can be made on the stove top or in a slow cooker, depending on what you might prefer. Our REP Stew Meat is showcased in such a tender and delicious way we had to share the goodness. The best thing about stews and soups is how easy it can be to substitute your favorite vegetables into your own recipe. Which is a great way to put your own staple on your home cooked meals.
This classic stew recipe features the staples of a homemade stew; carrots, celery, peas and potatoes. The creamy texture that is created is so soothing and only emphasizes how tender the stew meat becomes when enjoyed together.
Yields 6 servings of Beef Stew
- 1 tsp sea salt
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp dried marjoram
- 1 tsp paprika
- ½ tsp ground black pepper
- 2 pounds REP stew meat
- 2 Tbsp vegetable oil, more as needed
- 1 cup diced onion
- 2 stalks chopped celery
- 1 tsp minced garlic
- 2 Tbsp tomato paste
- 1 cup medium to full bodied red wine OR 1 cup of REP Beef Broth
- 2 cups of REP Beef Broth
- 1 Tbsp worcestershire sauce
- 1 bay leaf
- 1 pound quartered or cubed red potatoes
- 2 cups chopped carrots (3-4)
- ½-1 cup of frozen peas
- ¼ cup freshly chopped parsley
- ¼ cup of water + 2 Tbsp cornstarch OR 4 Tbsp butter + ½ cup white flour
- Combine the salt, rosemary, thyme, marjoram, paprika and pepper in a bowl and set aside.
- Remove your stew meat from the packaging and cut any large pieces so all pieces are similar in size.
- Heat the vegetable oil in a large dutch oven over medium-high heat. While the oil heats, coat the stew meat evenly with the seasoning mix. Saute the stew meat until it is browned, then transfer it to a separate dish and set aside.
- If necessary, add more oil to the dutch oven before adding the onion, celery and garlic. Cook these until softened, around 10 minutes, stirring frequently.
- Once veggies are softened add tomato paste and stir until well combined. Add in the red wine, beef broth, worcheshire sauce, and the bay leaf. Continue mixing until combined.
- Return beef and beef juices to the dutch oven, and bring the whole pot to a boil. Once boiling, reduce heat to low, cover and simmer for 1-1 ½ hours. Or simmer until the stew is fork tender.
- Add the potatoes and carrots to the stew and bring the pot back to a boil. Once boiling, cover and simmer for an additional 30-40 minutes, or until the potatoes and carrots are tender.
- Stir in the frozen peas and chopped parsley.
- At this point you will choose between the two Roux options.
Cornstarch and Water: combine the cornstarch and water in a small bowl until smooth and slowly stir into the stew.
Butter and Flour: melt the butter in a small saucepan over low to medium heat. Once completely melted, whisk in the flour until the mixture becomes thick and no white flour remains. Slowly stir into the stew.
Cook the stew uncovered until it has thickened. Discard the bay leaf before serving and Enjoy!
Slow Cooker Instructions
- Repeat steps 1-3 from StoveTop Instructions, and when the meat is finished browning add it and the juices directly to the slow cooker. Add all ingredients, except for the frozen peas and chopped parsley, to the slow cooker and mix very well.
- Cook for 7-8 hours on low or 3-4 hours on high.
- About 30 minutes before the end of cooking time, repeat step 10 from the StoveTop Instructions, then add the peas and allow the stew to thicken for the remaining cook time.
- Discard the bay leaf and stir in the chopped parsley. Enjoy!