Will’s Beef Stew

I am married to a professionally trained chef.

It’s a miracle I don’t weigh 500 pounds. Seriously.

Between the both of us we spend a lot of time in the kitchen.

Cooking is something we enjoy doing together.

I get this question all the time….”Does he cook for you every day?”


Does he ask me to clean his teeth every day?


During the week we share kitchen responsibilities. It’s more like….whoever gets home first starts dinner.

I had to share this recipe because it was SO DAMN GOOD.

Will made a beef stew and it was so scrumptious I would be doing you a disservice if I didn’t write down what he did.

So here is how he made it.

Cube up a chuck roast and season with salt and pepper or our favorite Meaux Betta Blend by Red Stick Spice Company.

Add flour and toss meat around. Brown on medium high heat in vegetable oil on all sides.

After browning all the meat, set aside in a bowl.

Add the veggies to the same pot. Scrape the bottom. Season with salt and pepper. Cook until veggies become tender.

Add red wine and cook down for a few minutes. Add beef broth and thyme.

Cover and Cook at a low simmer for 2 hours.

Add potatoes and cook for an additional 30 minutes.

Season to taste.



Will’s Beef Stew

2lb chuck roast, cubed

1 tbsp. Meaux Betta Blend or any Cajun seasoning

2 tbsp. flour

2 tbsp. vegetable oil

1 large carrot, chopped

1 medium onion, chopped

1 large stalk celery, chopped

3 garlic cloves, minced

1/2 cup red wine

2 cups beef broth

4 sprigs thyme

2 Yukon gold potatoes, cubed


Season the beef with the Meaux Betta Blend. Toss in the flour.

In a large pot over medium high heat, brown the meat on all sides in the oil. Be careful not to crowd the pot, brown in batches.

Remove the meat into a bowl and set aside.

Add the vegetables. Cook until tender. Season with salt and pepper.

Pour in the wine and cook until wine reduces.

Add beef broth and thyme. Cover and cook on a low simmer for 2 hours or until meat is tender.

Remove thyme sprigs.

Add potatoes and cook for an additional 30 minutes.

Beef Stew Magic. Serve over rice.





2 thoughts on “Will’s Beef Stew”

    1. You can use any red wine. It doesn’t have to be super dry. I use either Pinot noir or Cabernet because I usually polish off the bottle after. 😃

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