Make Ahead

Just Delicious Beef Stew

February  1, 2010
4 Ratings
  • Serves 6
Author Notes

My mom just made this stew for us tonight and I've had it many times in my life. It's a great big dose of mom in a bowl every time. I wrote down her recipe for it almost word for word. It is different because thought it is very light with lots of vegetables, it is also full of flavor. You can add other cuts of meat (like oxtail) and other vegetables (like root veggies). I asked my mom what to call it and she said "Just beef stew. Delicious beef stew." Hence the name. —monkeymom

What You'll Need
  • 2-3 pounds beef chuck
  • salt and pepper
  • 1 medium onion, chopped
  • 5 fresh shitake mushrooms
  • 3 garlic cloves
  • 4 tablespoons sweet rice wine (or sherry)
  • 1 14 oz can chopped tomato or 2-3 fresh tomatoes
  • 1 tablespoon brown sugar
  • 5 carrots cut into 1 in pieces
  • 3 cups chicken stock (homemade if possible, beef stock is okay too)
  • 1 cabbage, coarsely cut
  • 1/2 pound potatoes (waxy, like a yukon gold or red, peeled and cut into 1 inch pieces)
  1. Salt and pepper the beef.
  2. Brown both sides of beef. Pour off excess oil. Take the meat out of the pan.
  3. Saute the onions and mushrooms with some salt. When the onion is soft, add the garlic (don't burn it).
  4. Return the beef. Add wine, carrots, and stock and check seasoning. Add salt and pepper if needed
  5. Add tomatoes. Check for seasoning again. If it tastes a little sour, add the brown sugar. Bring to a boil.
  6. Put into a slow cooker on low for 6 hours.
  7. Add potatoes and cabbage. Leave for another hour.
  8. Check seasoning. When ready to serve, the meat should be soft enough to pull apart into chunks.
  9. Serve with hot white rice. You can also leave out the potatoes and serve with buttery mashed potatoes.
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  • FlyingChef
  • La Panadera
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  • Maria Teresa Jorge
    Maria Teresa Jorge
  • monkeymom

Recipe by: monkeymom

My favorite distraction is to cook. Though science and cooking/baking have a lot in common, I'm finding that each allows me to enjoy very different parts of my life. Cooking connects me with my heritage, my family, friends, and community. I'm really enjoying learning from the food52 community, who expose me to different ingredients and new ways to cook.

6 Reviews

FlyingChef February 25, 2014
This was a real simple and delicious stew. It reminds me of a Filipino stew my mom used to make for Sunday lunch, because of the cabbage. It was the perfect stew with King Arthur's Chewy Italian rolls. Lots of yummy comments from my non-stew eating kids. Thank you for sharing.
KristiDJarvis April 6, 2013
Yum, this looks great! What quantity/type of potato do you use? Thanks!
monkeymom April 8, 2013
Hi! It should be about 1/2 pound. We usually buy Yukon Golds. I'll edit the recipe, thank you!
KristiDJarvis April 8, 2013
Thanks! I made this over the weekend and it was scrummy. I don't have a slow cooker, so I cooked it in the oven at 200F overnight. It worked wonderfully and the flavour was beautifully rich.
La P. January 29, 2011
I made this for dinner tonight, it was wonderful! Thank you for the great recipe.
Maria T. February 3, 2010
Great recipe, thank you for sharing it.