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  • Writer's pictureKat

Beef Stew

Updated: Mar 25, 2019



2 lbs chuck roast cut in 1 inch cubes.

1 large onion

3 cloves garlic minced

3 stalks celery plus leaves, diced

1 parsnip

3-5 carrots

5 small potatoes

1 cup beef broth

1/2- 1 cup water to cover meat

1 tablespoon corcester sauce

1/2 teaspoon marjoram

Salt and pepper



Brown chuck roast in oil until juices form, remove from pan, add onions and celery and sweat for 10 minutes, add garlic and cook for 2-3 minutes. Add spices and Worcester sauce to vegetables and cook for another 2-3 minutes. Add meat back to vegetables. Add stock. Add parsnip, carrots and cook for 10-15 minutes. Add potatoes and water. Cook covered on low until beef is fork tender, 45 minutes to 1 hour. Then serve and enjoy!

*Substitute mushrooms of choice over chuck roast for vegetarian version.


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