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Beef Stew

Oma's Beef Stew

Recipe by Oma

March 28, 2017

Winter is almost over but Beef Stew still warms the heart. The way I make it it is almost like pot roast but you eat it in a bowl. Recently, I made this for our last day of Accounting class (did I mention that we are both working on our MBA degrees?). It was a huge hit so thought I’d get a picture and share it with you. The main things to remember about this stew, remember to brown the meat before putting it in the roaster or crockpot. I caramelize the onions and add the consomme so I can get all that flavor in the pan. The first time I made this I left out potatoes so I could serve with rice. This time I added parsnips and potatoes. It was awesome. So experiment and enjoy

Oma's Beef Stew

Oma’s Beef Stew

Hearty and simple stew that will warm the heart of any carnivore. I made this for our class potluck and have to admit, one of my best. I like using a crockpot, but you can also do this in the oven. Remember, slow and low is key, so if doing it in the oven, I’d cook it at 325º for 3-4 hours).
Servings 8 servings


  • 2 Tbsp olive oil
  • 2 1/2 lbs Beef Stew meat (2 1/2 lbs Chuck roast cut into 2 in cube is good too)
  • 1 tsp dried thyme (or 1 Tbsp of fresh)
  • 1 tsp dried rosemary
  • 1 can Beef Consomme (I use Campbell’s)
  • 15 oz can whole tomatoes*** (crush them up before adding to the stew)
  • 2 cups water Save 1/2 cup for cornstarch
  • 2 russet potatoes peeled and cut into chunks (about the same size as meat)
  • 4 carrots peeled and cut into chunks
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • salt
  • Black pepper
  • 3 Tbsp corn starch
  • 1 Tbsp Italian (flat leaf) Parsley Chopped fine (optional)


  • Turn on your crockpot (if it is the programmable type, set it for high 4 hours, low 7 hours) First, pat the meat dry. (Julia Child said you have to dry the meat so it will brown). Sprinkle with salt and pepper. Heat skillet or dutch oven (if not using a crockpot). Add oil and 1/2 of the meat. Don’t crowd your pan. You need to brown the meat, not steam it. Once the meat is browned, spoon it into the crockpot. (use a slotted spoon) Next, add the chopped onions to the pan and sprinkle with salt and pepper. Cook about 2-3 min on medium-high heat. Add minced garlic, rosemary & thyme and cook another minute. Add this mixture to the meat in the crockpot. Add the potatoes, carrots, hand crushed tomatoes, juice of tomatoes, water, and beef consomme. About an hour before serving, mix the cornstarch and 1/2 cup water (called slurry). Pour into stew and stir. Just before serving, top with parsley (optional) Serve plain or over rice.


*I like to use juicing carrots because of their size and sweetness. I typically will use two of them, quartered and cut into 2-inch strips. So, I’ve estimated the amount to be equal to about 4 regular carrots.
**For dishes like this, it’s hard to estimate the amount of salt and pepper, so before adding the cornstarch slurry, taste and add more salt/pepper as needed.
***I have used tomato paste which makes the stew very rich and yummy…

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