A Little Food Comfort with My Beef Stew Recipe

A bowl of beef stew with green bell peppers, potatoes and carrots in a white bowl

Beef stew is the perfect cold weather comfort food.  It’s perfect to make on the weekend as part of your menu planning.  It’s equally delicious to serve as leftovers during a busy weeknight meal.

A bowl of beef stew with green bell peppers, potatoes and carrots in a white bowl

A Little Food Comfort with My Beef Stew Recipe

You know I’m all about the ‘quick & easy’ kind of recipes that help me juggle food, family & the chaos of our lives.  But, it’s that time of year when pulling out a little comfort food, like my Beef Stew, that warms the soul from time to time.  This recipe is not one you want to pull out of the recipe box on a Monday night if you have a busy schedule like ours, but it is the perfect recipe to pull out for the weekend menu.  It’s a double bonus recipe; leftovers are ready for a weeknight = woot! woot!

Let’s face it….Beef stew has been around F-O-R-E-V-E-R!  There’s a million combinations with a slight ingredient change to make it your own special kind of ‘YUM’.  I like to add a little balsamic vinegar to the mix, it really tenderizes the meat and it adds a nice rich flavor.

I am occasionally a traditionalist, making beef stew in a Dutch Oven is one of those moments.  

Here is my recipe to slice, dice and bake to fill your bowl.

Beef Stew Recipe

A bowl of beef stew with green bell peppers, potatoes and carrots in a white bowl


  • 5 1/2 - 6 pounds London Broil
  • 6 tablespoons flour
  • 2 tablespoons McCormick Montreal Steak seasoning
  • 3 tablespoons canola oil
  • 32 oz. Beef Broth
  • 1/2 cup balsamic vinegar
  • 2 large green bell peppers
  • 1 large sweet onion
  • 4 -5 large potatoes
  • 2 pounds carrots
  • 1 glove of garlic
  • 1 teaspoon onion powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper


Cut the London broil into small bite size pieces.

Stir the flour and McCormick Montreal steak seasoning together. Then toss the seasoned flour to coat the meat.

Brown the meat in a dutch oven with the 3 tablespoons of canola oil searing all sides of the meat.

Preheat the oven to 375 degrees.

Keeping the browned meat in the pan, add in the beef broth and balsamic vinegar.  Stir it all together.  

Peel and cut the onion into thin slices.  

Wash & dice the green bell peppers removing all seeds.  

Peel, wash & dice the potatoes into bite size pieces.  

Peel and slice/cut the carrots.  

Mince the garlic.

Add the sliced onions, diced peppers, dice potatoes, cut carrots and minced garlic to the pan.

Add in the remaining spices; onion powder, sea salt and pepper.  

Stir everything together.

Cook the stew, covered, in the Dutch oven for two hours.  Serve warm.

Crock-pot?   YES!  you can definitely make this in the crock-pot.  Simply take the ceramic base out of the crockpot to brown the meat.  Follow my direction above, but cook it on hight for 3 – 4 hours and on low for 6 – 8 hours.

Want More Comfort Food!  Of course you do!  Who doesn’t during the cold winter months (wink)?  Check out my Easy Pasta Fagioli with Turkey Sausage.  It’s another warm winner dinner.  It’s definitely another warm, delicious comfort food recipe.

Pasta fagioli in a white bowl with shaved Parmesan cheese on top

Easy Pasta Fagioli with Turkey Sausage Recipe Link


7 Comments on “A Little Food Comfort with My Beef Stew Recipe”

  1. This is a great comfort stew just perfect for this cold rainy day! Thanks so much for sharing with Full Plate Thursday and have a great weekend!
    Come Back Soon,
    Miz Helen

  2. Mmmm – I love a good Beef Stew esp if I can make it in the crockpot. My 22 month old gobbles the meat up but won’t touch the veggies tho!. Thanks for sharing.

    1. LOL…that’s one way to get them to eat meat :). Crockpots rock our lives in ways we would never imagine when we were young…

  3. Thanks so much for sharing your awesome post with us, we have featured it on Full Plate Thursday,516. Hope you had a very special Christmas and come back to see us soon!
    Miz Helen

Leave a Reply

Your email address will not be published. Required fields are marked *