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Braised Beef Stew

Created by Julie Van Rosendaal

Braised Beef Stew

Total Time:





2hrs 45mins

Skill Level:



  • 1 - 1 1/2 lb Only Alberta Beef stew meat
  • 2 Tbsp. all-purpose flour
  • 2 - 3 cups beef or chicken stock
  • 1 cup red wine or beer (optional)
  • 2 Tbsp. balsamic vinegar
  • 1 Tbsp. tomato paste (optional)
  • 1 pkg Calgary Co-op fresh stew mix
  • Salt and pepper, to taste
  • canola or olive oil, for cooking

How to Make It

Preheat the oven to 300˚F. In a heavy braising pot or Dutch oven, heat a drizzle of oil over medium-high heat and brown the beef in batches, sprinkling with salt and pepper. Once the meat is all browned, return it all to the pot and sprinkle with the flour, stirring to coat.

Add the stock, wine or beer until the liquid almost covers the meat. Add the balsamic vinegar, tomato paste (if using) and toss in a sprig of rosemary from the stew mix package. Cover and bake for 2 hours, then stir in the stew mix and return to the oven (covered or uncovered, if you’d like it to thicken a bit) for another half an hour, until the vegetables are tender.

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