As the Weather Turns…Beef Stew For 2 (or4)


A dip in the thermometer forced my cart to the beef aisle. In goes about a pound of cubed beef chuck. I'd like to say it was dinner for a family, but a teen boy and a hungry mom can (did) left only one serving as leftovers. No matter, it's EZ to double down.

1/3 cup flour with several heavy pinches of kosher salt and grinds of pepper.

1 lb beef cubed, toss in flour mix

Olive or veg oil for searing

Large onion, sliced or chopped

Clove or two of garlic, chopped

Shallot if available, chopped

2 tablespoons tomato paste

1 cup red wine

1 cup broth, chicken or beef, or water

A couple carrots, sliced 1/4 inch

Large russet potato or two, cubed and steamed (I used a leftover. Can also be cooked fully in stew or skipped entirely)

Heat oil in large, heavy bottom pot, medium flame. Sear beef, turning when it looks dark on each side. Takes about 8-10 minutes. Remove. Lower heat, add a drop of oil, cook onions 3-5 minutes until soft. Add a little broth if leftover flour in pan turns dark brown. Add tomato paste. Cook a minute. Add wine, bring to low boil to scrape up all the goodness on bottom of pan. Add beef back to pot. Cook almost 2 hours on very low flame or in oven at about 300-325. Very small bubbles.

Do laundry, walk dogs, write a financial report.

Add carrot slices & raw potato cubes if using. Cook another 45. Already cooked potatoes can be added for last 20.

Cooking time = about 2 1/2. Meat should be super tender.

Eat – B

Note: if doubling, sear beef in batches.

A bonus pic of the dogs who waited patiently…Note 2: don't use “lean” stew beef. It will disappoint.



Published by Betsy Karetnick

Dynamic lifestyle broadcaster, journalist, and media expert. Brand builder. Innovator. Producer. Experienced in business development and all aspects of media. Extensive experience on a national platform attracting and retaining an audience by mixing entertainment and education on lifestyle issues including cooking, cleaning, crafting, organizing, personal finance and dining out. Owner and operator of The Portable Garden, northern New Jersey's premier source for exclusive custom event design, special event flowers, container gardens and small scale landscape installations.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: