Holiday beef stew

Holiday beef stew

Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 6
Author CASA Veneracion


  • 1 kilogram stewing beef (short ribs, beef crest or beef shank will all work), cut into two-inch cubes
  • 2 tablespoons butter
  • 1/4 cup onion chopped
  • 1/4 cup carrot chopped
  • 1/4 cup celery chopped
  • salt
  • pepper
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 3/4 bottle of Merlot
  • meat broth as needed
  • 2 medium potatoes cut into wedges
  • 1/3 cup sweet peas
  • 2 tablespoons butter softened
  • 2 tablespoons all-purpose flour
  • parsley snipped, to garnish


  • Melt the butter. Cook the onion, carrot and celery with a bit of salt and pepper until softened (see post on mirepoix).
  • Add the (parboiled or browned) beef. Sprinkle in the rosemary, thyme and sage.
  • Pour in the wine. Let boil for about 10 minutes, uncovered. Lower the heat, cover and simmer for two to two and a half hours or until the beef is tender. If the liquid dries up before the beef is done, pour in broth, half a cup at a time. Taste every half hour so or, and adjust the seasonings accordingly.
  • Add the potatoes and peas.
  • Drop in the butter-flour mixture by pinches. Stir everything together and continue to simmer, covered, until the vegetables are done.
  • Taste and adjust the seasonings one last time.
  • Sprinkle with parsley before serving your holiday beef stew.