It’s funny... I made some chili last week. As I was thinking in my head, “What the hell goes in chili”? I started saying, “Wait, no. This is sounding like a beef stew”. So... I decided to make a beef stew now. It’s cold now and these dishes warm the soul. I never appreciated beef stew when I was younger. But I realize how fine of a dish it is in my older age haha.

I must admit this recipe is really for a beef pie, but the insides where so good, why not just have the insides!! I think it qualifies for stew!! You can cook the first part in a skillet but you do need a Dutch oven to complete it. It is rather fiddly to make but I guarantee you'll be happy with the results. Props to my hubby as well for the photography as usual!!

This is a recipe for cold winter days for my married older brother and his wife who are busy with work and child rearing. This warm stew is nutritious, prevents colds, and has plenty of carrots.If you really sear the meat well at first before adding the wine, it ends up delicious. I usually add mushrooms and potatoes when I make it, but when I make it to freeze I leave out the potatoes. When adding potatoes, add them in during Step 5 as you add the can of demi-glace sauce. For 4 servings. Recipe by Mawaru7

My wife has a recipe for beef burgundy which is excellent but I wanted to try making a more traditional beef stew. The weather here in Pennsylvania is starting to get cold so it is a great time for a hardy soup.

This is a tomato lover's hashed beef stew, that I'm writing down for a tomato-loving friend, from one tomato lover to another.Microwave the onion beforehand to reduce its cooking time.If you let the stew cool down and rest for a while, it will become even more delicious. (Take care not to let it burn.)Add a bay leaf to make it taste really authentic.If you don't like the sourness of the tomatoes, increase the sugar. Recipe by Miashanmama

This dish orginates from Burgundy France and uses the wine produced there to flavor this much loved rich stew. My version here follows the traditional preparation to some extent, however I use homemade beef stock, in a larger amount and decrease the wine by almost half. We like the rich beef flavor to shine with the wine adding flavor. My spices are slightly spicier as well. This is a delicious hearty stew great with potatoes, pasta or rice for the amazing sauce. A crisp green salad wold balance it out for a memorable meal!

Lentils rank among the world’s healthiest foods, but don’t let that lower your expectations for this dish! This beef stew is hearty and savory, yet still has a fresh herbaceous flavor from the garlic and fresh thyme. The oyster mushrooms, thinly sliced beef, and carrots give this dish a unique flavor that will definitely have you joining the clean plate club. Learn more at www.PeachDish.com

A low carb and hearty beef stew made in the rice cooker. I “dried” the beef on kitchen towels before marinading them as I wanted to eliminate the additional step of browning them on the pan. The stew turns out great, no overly gamey smell. Great for meal preps and busy nights! You can also add in potatoes, daikon or any greens.#keto #mealprep #beef #onepot

A new spin on an old classic! I wanted to try something new and more unique. Take the sauce up a notch from the usual Brown gravy with onions and mushrooms. It really came out great! Give it a try!

I added lots of my hubby's favorite mushrooms to his favorite hayashi rice.By adding mushrooms, you will add a lot of great tasting stock to the stew.Microwave the onion to cut down on the cooking time.If you cool and rest the stew for a while, it will become even tastier. (Be careful not to let it burn when you re-heat it.)Add a bay leaf if you like to make the stew even more authentic tasting. Recipe by Miashanmama

I already have a recipe for beef stew in the slow cooker, but today when I went to make it, I thought, "It has beef, it has carrots, let's add a few more ingredients to support the #tomatoteam and @Lemonia."So, I made a few changes (also looking at @Rena13's recipe) and the result was a wonderful and aromatic beef dish, reminiscent of pastitsada (just without the wine), which we served with pasta, but it would be equally wonderful with rice or potatoes (fried, of course, for extra indulgence).

An easy set-it-and-forget-it beef stew recipe from the home of the green, green grass.