Savory Beef Stew



Winter dishes are known for their savory flavors and element of warmth, so here’s our rendition of a typical winter stew. We love using a slow cooker however, this recipe can easily be made on a the stove top in a pot!



  • 1-1/2 lbs. boneless beef chuck roast, cut into 1-inch cubes or smaller
  • 3 medium potatoes, peeled and cubed
  • 3 water
  • 1-1/2 c. fresh baby carrots
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 medium onion, chopped
  • 1 c. of frozen corn
  • 1 c. kale, cut into ribbons
  • 1 celery rib, chopped
  • 2 Tbs.¬†Premium Extra Virgin Olive Oil, we recommend Coratina or Picual varieties!
  • 2 tps. beef bouillon granules
  • 1 garlic clove, minced
  • 2 Tsp. Traditional 18yr. balsamic vinegar
  • 3/4 tsp. Durango smoked sea salt
  • 1/4 tsp. fresh pepper
  • 3/4 c. cold water
  • 2 c. frozen peas, thawed
  • 1 egg to top, added as a final touch
  • Spice it up- Use a spicy extra virgin to top your stew for an extra kick!


  1. Place the beef, potatoes, hot water, carrots, soup, onion, celery, olive oil/vinegar, bouillon granules, garlic, sugar, salt and pepper in a 5- or 6-qt. slow cooker. Cover and cook on low for 6-8 hours or until meat is tender.
  2. Add in peas/corn. Boil egg in a separate pot and then add as final touch. (3 quarts).
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