From Our Farm to Your Table

Beef Stew Served at LRGH

Mon, 2016-03-28 15:18 -- Carole Soule

Stove top beef stew prepared by Carmen Deyarmond, chef at LRGH.


4 lbs of beef stew meat

4 large carrots

4 parsnips

6 ribs of celery

1 large onion

5 large potatoes- steam first

1 T minced garlic

2 T beef base

2 Qt water

2 t black pepper

2 t salt or as needed

1 T Tarragon

2 Bay leaves


1 Stick of butter


¼ cup flour heaping

  1. Sear the stew meat in a fry pan until lightly browned on all sides. This sears in the flavor. Place the meat into the pot on the stove. Deglaze the pan with a small amount of water ( ¼ cup)and pour on top of the meat.

  2. Sautee the celery, onion, carrot, and parsnips in 1 T olive oil until tender. If the carrots and parsnips are still firm do not worry. Add this to the pot.

  3. Pour water over the top of the mixture and set on med. Add the seasonings and beef base let this cook.

  4. Once the meat is tender about 2 hours later make a roux.

  5. Make a roux by melting the butter and then adding the flour. Stir this mixture and cook for 3 minutes. It should look like wet sand.

  6. Temper the beef stock by adding beef stock to the roux and let it thicken . This will happen quick. At this point you can then add your very thick roux-stock mixture to the stew and it should thicken this beef stew up perfectly.

  7. Add the potatoes at the end so that they don’t turn mushy.

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