My first experience with beef stew was not positive. It was cold. We were camping and it came out of a large pre-made can. I suspect that this is very similar to most other peoples experiences with beef stew. Made from scratch, beef stew is actually hearty, savory, filling, and delicious. So I invite you to give the ole’ beef stew a try once more.

Print Recipe

Beef Stew Recipe for Cancer and Chemotherapy

Prep Time15

Cook Time2

Total Time2 15

Course: Main Course

Cuisine: American

Keyword: american, beef stew, hearty, stew, traditional

Servings: 16 servings

Author: Chef Ryan Callahan

Cost: 10

Equipment

knife
Cutting board
large spaghetti pot

Ingredients

2 lbs chuck roast cubed
4 whole carrots cut into wide chunks
8 whole red potatoes quarted
4 whole celery ribs sliced thinly
2 qt beef stock or broth
kosher salt to taste
black pepper to taste
2 tbsp red wine vinegar
2 tbsp sugar
2 tbsp Old Bay seasoning

Instructions

In a large spaghetti pot over medium heat combine all ingredients, flavor balancers, and aromatics.
Cover with lid and allow to cook stirring every 15 minutes until chuck roast is fork tender and falls apart.
About 1-2 hours.

Notes

Chef Tips

If beef is tender but there is still too much liquid, whisk in 2 tbsp. cornstarch (mixed into a ¼ c. water). This will help to thicken the gravy and make the consistency closer to stew.

Optional, but recommended: Substitute chuck roast for round roast or rump roast to make a lighter, less fatty dish.

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