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Courtesy of The New York Times

Classic Beef Stew

This classic beef stew recipe courtesy of the New York Times is just what you need on a cold evening.  Be sure to make plenty so you can have leftovers and/or freeze it for later. If you freeze it individually, you can pop it in the microwave for a quick and easy last-minute meal. And according to The Times writer, if you’re cooking for a crowd, it doubles and triples perfectly!

Bobby Bacca, partner, and El Toro Gourmet Meats General Manager recommends using cubed chuck roast, which of course he carries at the store.  They also carry all the vegetables necessary to make this delightful and sure-to-please favorite.

The recipe calls for “dusting” the meat, and one reader recommended using a paper bag. Put the flour, seasonings and meat in the paper bag, close the fold tightly, and shake. This provides an even coating and saves cleaning an extra bowl and utensil.

Another reader recommends after browning the beef add and sauté the onions. Then add about 1 to 2 tablespoons of tomato paste and continue to cook until the color starts to go from bright red to rust. Then deglaze with the wine and vinegar. Add one tall spike of fresh rosemary (leaves removed and chopped) and three to four sprigs of thyme. Follow the recipe and finish with two cups of peas two to three minutes before serving.

But whether you follow the recipe exactly, or add your own touch, it’s sure to be a family favorite in your household for years to come.

Bon appétit from Bob, Bobby & the Friendly Team @ El Toro Gourmet Meats.

Bon appétit from El Toro Gourmet Meats in Lake Forest, CA

  • ¼ cup all-purpose flour
  • ¼ teaspoon freshly ground pepper
  • 1 pound beef stewing meat, trimmed and cut into inch cubes
  • 5 teaspoons vegetable oil
  • 2 tablespoons red wine vinegar
  • 1 cup red wine
  • 3 ½ cups beef broth, homemade or low-sodium canned
  • 2 bay leaves
  • 1 medium onion, peeled and chopped
  • 5 medium carrots, peeled and cut into 1/4-inch rounds
  • 2 large baking potatoes, peeled and cut into 3/4-inch cubes
  • 2 teaspoons salt
  1. Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
  2. Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
  3. Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.


You may also enjoy our Herb  Roasted Turkey Breast recipe










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