Best 12 Champlain Beef Stew Recipes

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Indulge in a culinary journey to discover the delectable flavors of Champlain beef stew, a dish steeped in history and tradition. This hearty and comforting stew draws inspiration from the vibrant culinary heritage of the Champlain Valley, a region renowned for its natural beauty and abundance of fresh ingredients. Explore this timeless recipe, passed down through generations, and discover the secrets to creating a savory and memorable beef stew that will warm your heart and tantalize your taste buds.

Let's cook with our recipes!

CUBAN BEEF STEW



Cuban Beef Stew image

The traditional dish uses a good amount of olive oil and meat with a lot of marbling. This version is lower in fat, but is true to the spirit of the recipe. Although it does take a fair amount of time, it is not difficult to make.

Provided by Bob Cody

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h10m

Yield 8

Number Of Ingredients 16

2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
1 red bell pepper, chopped
1 ½ pounds sirloin tips, cubed
2 bay leaves
½ teaspoon ground cumin
1 teaspoon dried oregano
½ cup dry sherry
1 (8 ounce) can tomato sauce
2 tablespoons red wine vinegar
¼ cup pimento-stuffed green olives
¼ cup raisins
2 tablespoons capers
4 potatoes, peeled and quartered
salt and pepper to taste

Steps:

  • In a large saute pan, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until transparent. Stir in cubed meat, and cook until browned. Stir in red bell pepper, bay leaf, cumin, and oregano; cook for 2 to 3 minutes.
  • Stir in sherry, tomato sauce, vinegar, olives, raisins, and capers. Pour in enough water to just cover meat. Bring to boil, reduce heat to low, and cover. Simmer until fork tender, about 1 1/2 hours. Add more water if the stew becomes too thick.
  • Stir potatoes into the stew. Season with salt and pepper to taste. Cook, covered, until potatoes are almost tender. Uncover, and cook until done.

Nutrition Facts : Calories 353.2 calories, Carbohydrate 29.4 g, Cholesterol 57 mg, Fat 17.2 g, Fiber 3.7 g, Protein 19.5 g, SaturatedFat 5.7 g, Sodium 498.5 mg, Sugar 5.9 g

CLASSIC, HEARTY BEEF STEW



Classic, Hearty Beef Stew image

This classic beef stew recipe makes sure you really make the most of each step of the cooking process to end up with a beautiful, rich, and hearty beef stew!

Provided by Matthew Francis

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h35m

Yield 8

Number Of Ingredients 20

1 (2 pound) boneless beef round steak, cut into 1-inch cubes
kosher salt and cracked black pepper to taste
¼ cup all-purpose flour
1 tablespoon smoked paprika
1 tablespoon canola oil
3 cups chopped onion
6 cloves garlic, minced
4 tablespoons tomato paste
2 cups dry red wine
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon herbes de Provence
3 bay leaves
2 cups beef broth, or more as needed
1 tablespoon Worcestershire sauce
3 cups chopped carrots
3 cups cubed Yukon Gold potatoes
1 cup fresh peas
1 ½ teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
  • Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
  • Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
  • Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
  • Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
  • Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

Nutrition Facts : Calories 365.8 calories, Carbohydrate 32.1 g, Cholesterol 60 mg, Fat 9.3 g, Fiber 5.3 g, Protein 28.1 g, SaturatedFat 2.9 g, Sodium 377.6 mg, Sugar 7.7 g

OLD-FASHIONED BEEF STEW WITH MUSHROOMS



Old-Fashioned Beef Stew with Mushrooms image

Provided by Food Network

Categories     main-dish

Time 3h10m

Yield 6 to 8 servings

Number Of Ingredients 15

6 tablespoons grapeseed or olive oil, plus more as needed
3 pounds beef chuck, cut into 1-inch pieces
Kosher salt and freshly ground pepper
4 carrots (1 roughly chopped, 3 cut into 1/2-inch rounds)
4 stalks celery (1 roughly chopped, 3 cut into 1/2-inch pieces)
1 onion, roughly chopped
1 tablespoon tomato paste
1 cup hearty red wine, such as shiraz
2 quarts beef stock or reduced-sodium beef broth
2 sprigs thyme
1 1/4 pounds russet potatoes, peeled and cut into 1-inch chunks
1 pound mixed mushrooms (such as cremini, chanterelle, oyster and/or stemmed shiitake), sliced or quartered if large
4 tablespoons unsalted butter
1/2 cup all-purpose flour
Chopped fresh parsley, for topping

Steps:

  • Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes. Transfer to a bowl with a slotted spoon.
  • Add 2 more tablespoons oil to the pot and reduce the heat to medium. Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes. Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables. Add the wine and bring to a boil.
  • Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top. Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours.
  • Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot. Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes.
  • Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (Pour off any extra liquid, if necessary.) Season with salt and pepper. Remove from the heat and set aside.
  • Melt the butter in a saucepan over medium-low heat. Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes. Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into the pot with the vegetables; bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes.
  • Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Add the mushrooms and simmer until heated through, 5 minutes. Season with salt and pepper; sprinkle with parsley.

OLD-FASHIONED BEEF STEW



Old-Fashioned Beef Stew image

I took my Grandmother's recipe, trimmed the fat and enhanced the flavor.

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Yield 6

Number Of Ingredients 14

1 pound lean beef chuck, trimmed and cut into 1 inch cubes
2 tablespoons all-purpose flour
2 teaspoons vegetable oil
2 onions, thinly sliced
2 cups fresh sliced mushrooms
2 cloves garlic, minced
2 teaspoons tomato paste
2 cups beef broth
4 cups sliced carrots
2 russet potatoes, sliced into 1/4 inch slices
1 cup chopped fresh green beans
1 tablespoon cornstarch
1 tablespoon cold water
¼ cup chopped parsley

Steps:

  • Coat beef with flour, shaking off excess. In a large nonstick stock pot, heat oil over medium-high heat, add beef and saute until brown, approximately 6 minutes. Remove beef from stock pot and set aside.
  • Add onions and mushrooms to stock pot and saute for 6 minutes. Add garlic and saute for 1 minute, continually stirring.
  • Skim off fat any fat from the stock pot and return cooked beef to pot; stir in tomato paste and broth. Add enough water to just cover ingredients and bring to a boil. Reduce heat to low and simmer until beef is tender, about 1 hour and 15 minutes.
  • Skim off any foam that has accumulated on the surface of stew and add carrots, potatoes and green beans. Cover partially and simmer for 15 minutes.
  • In a small mixing bowl, mix cornstarch and cold water. Stir mixture into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.

Nutrition Facts : Calories 328.8 calories, Carbohydrate 29.8 g, Cholesterol 53.7 mg, Fat 15.7 g, Fiber 5.6 g, Protein 18.1 g, SaturatedFat 5.8 g, Sodium 393.4 mg, Sugar 6.9 g

JAMAICAN-STYLE BEEF STEW



Jamaican-Style Beef Stew image

This delicious stew makes a hearty supper with a lighter touch. The leaner cut of meat, herbs and seasonings and fresh vegetables make it so flavorful, you'll want another bowl! -James Hayes, Ridgecrest, California

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 5 servings (1-1/4 quarts).

Number Of Ingredients 19

1 tablespoon canola oil
1 tablespoon sugar
1-1/2 pounds beef top sirloin steak, cut into 3/4-inch cubes
5 plum tomatoes, finely chopped
3 large carrots, cut into 1/2-inch slices
3 celery ribs, cut into 1/2-inch slices
4 green onions, chopped
3/4 cup reduced-sodium beef broth
1/4 cup barbecue sauce
1/4 cup reduced-sodium soy sauce
2 tablespoons steak sauce
1 tablespoon garlic powder
1 teaspoon dried thyme
1/4 teaspoon ground allspice
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
1 tablespoon cornstarch
2 tablespoons cold water
Optional: Hot cooked rice or mashed potatoes

Steps:

  • In a Dutch oven, heat oil over medium-high heat. Add sugar; cook and stir until lightly browned, 1 minute. Add beef and brown on all sides. , Stir in the vegetables, broth, barbecue sauce, soy sauce, steak sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer until meat and vegetables are tender, 1 to 1-1/4 hours., Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, serve with rice or potatoes. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 285 calories, Fat 9g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 892mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 3g fiber), Protein 32g protein.

COWBOY STEW



Cowboy Stew image

I made up this dish back in the early 1970s when I was down to very little food in the house. Since it's combination of barbecue sauce, hamburger, hot dogs and beans, this one-skillet meal makes both children and adults happy.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 11 servings.

Number Of Ingredients 5

2 pounds ground beef
4 cans (16 ounces each) baked beans
8 hot dogs, sliced
1/2 cup barbecue sauce
1/2 cup grated Parmesan cheese

Steps:

  • In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until flavors are blended.

Nutrition Facts : Calories 457 calories, Fat 23g fat (9g saturated fat), Cholesterol 84mg cholesterol, Sodium 1223mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 9g fiber), Protein 29g protein.

THE BEST BEEF STEW



The Best Beef Stew image

Our stew has tons of flavor thanks to the herbs, red wine and balsamic vinegar. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 19

1-1/2 pounds beef stew meat, cut into 1-inch cubes
1/2 teaspoon salt, divided
6 tablespoons all-purpose flour, divided
1/2 teaspoon smoked paprika
1 tablespoon canola oil
3 tablespoons tomato paste
2 teaspoons herbes de Provence
2 garlic cloves, minced
2 cups dry red wine
2 cups beef broth
1-1/2 teaspoons minced fresh rosemary, divided
2 bay leaves
3 cups cubed peeled potatoes
3 cups coarsely chopped onions (about 2 large)
2 cups sliced carrots
2 tablespoons cold water
2 tablespoons balsamic or red wine vinegar
1 cup fresh or frozen peas
Additional fresh rosemary, optional

Steps:

  • In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 605mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges

CRAIG CLAIBORNE'S BEEF STEW



Craig Claiborne's Beef Stew image

It would be hard to find a simpler meal than Mr. Claiborne's hearty beef stew, which goes beautifully with buttered noodles and a stout glass of red wine. (Or, for the children, a glass of milk.) A small scattering of cloves adds a floral note to the gravy, augmented by just a little thyme, and the combination pairs beautifully with the carrots you add near the end of the cooking process, to prevent them from going mushy in the heat. Sprinkle chopped parsley over the finished dish, of course, a nod to the past that rewards in beauty and flavor alike.

Provided by Craig Claiborne

Categories     dinner, weekday, times classics, main course

Time 1h30m

Yield 8 servings

Number Of Ingredients 13

4 pounds lean, boneless chuck steak
1/4 cup olive oil
Salt and freshly ground pepper to taste
1 tablespoon finely chopped garlic
2 cups coarsely chopped onions
6 tablespoons flour
4 cups dry red wine
2 cups water
4 whole cloves
1 bay leaf
1/2 teaspoon thyme
6 sprigs parsley, tied in a bundle
6 large carrots, about 1 1/2 pounds, trimmed and scraped

Steps:

  • Cut the meat into two-inch cubes.
  • Using a large skillet, heat the oil and add the beef cubes in one layer. Add salt and pepper and cook, stirring and turning the pieces often, for about 10 minutes.
  • Add the garlic and onions and cook, stirring occasionally, for another 10 minutes. Sprinkle with flour and stir to coat the meat evenly.
  • Add the wine and stir until the mixture boils and thickens. Stir in the water. Add the cloves, bay leaf, thyme and parsley. Cover closely and simmer for one hour.
  • Meanwhile, cut the carrots into one-inch lengths. If the pieces are very large, cut them in half lengthwise. Add them to the beef. Cover and continue cooking for 30 minutes, or until the carrots are tender. Serve the stew sprinkled with chopped parsley.

Nutrition Facts : @context http, Calories 745, UnsaturatedFat 27 grams, Carbohydrate 20 grams, Fat 45 grams, Fiber 3 grams, Protein 45 grams, SaturatedFat 17 grams, Sodium 1257 milligrams, Sugar 6 grams, TransFat 2 grams

PAULINE WERNER'S BEEF STEW



Pauline Werner's Beef Stew image

A classic, simple beef stew recipe that my grandmother developed and that is now being enjoyed by a fourth generation in my family. Delicious with salad and a crusty bread.

Provided by Martha Schrenk

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h15m

Yield 6

Number Of Ingredients 11

2 tablespoons vegetable oil
2 pounds lean beef, cut into 1-1/2 inch cubes
2 tablespoons all-purpose flour
1 pinch salt
1 pinch ground black pepper
1 onion, diced
1 bay leaf
1 (8 ounce) can tomato sauce
2 potatoes, peeled and cut into large chunks
4 carrots, cut into large chunks
3 stalks celery, thickly sliced

Steps:

  • Heat the oil in a large pot over medium heat. Place the meat in a bowl, sprinkle with flour, and toss to coat. Transfer meat to pot, season with salt and pepper, and brown meat on all sides.
  • Fill the pot with enough water to cover the meat, and mix in onion, bay leaf, and tomato sauce. Bring to a boil, reduce heat to low, cover, and simmer for an hour or until the meat is tender.
  • Stir in the potatoes, carrots, and celery. Continue cooking over low heat for 45 minutes, until vegetables are tender. Remove bay leaf before serving.

Nutrition Facts : Calories 463.3 calories, Carbohydrate 24.5 g, Cholesterol 96.8 mg, Fat 25.2 g, Fiber 4.3 g, Protein 33.7 g, SaturatedFat 8.7 g, Sodium 328.8 mg, Sugar 5.9 g

CLASSIC BEEF STEW RECIPE BY TASTY



Classic Beef Stew Recipe by Tasty image

Here's what you need: kroger beef chuck roast, kosher salt, black pepper, canola oil, yellow onion, celery, carrot, garlic, tomato paste, red wine, beef stock, diced tomatoes, dried rosemary, dried thyme, bay leaf, egg noodle

Provided by Katie Aubin

Categories     Dinner

Yield 6 servings

Number Of Ingredients 16

2 lb kroger beef chuck roast
½ teaspoon kosher salt, plus more for taste
½ teaspoon black pepper, plus more to taste
2 tablespoons canola oil
2 cups yellow onion, diced
2 cups celery
2 cups carrot, diced
2 cloves garlic, minced
2 tablespoons tomato paste
1 cup red wine
2 cups beef stock
28 oz diced tomatoes
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 bay leaf
egg noodle, cooked, for serving

Steps:

  • Cut the beef into cubes, then season generously with salt and pepper.
  • Heat the canola oil in a large Dutch oven or pot over medium high heat. Working in batches, sear the beef on all sides until well browned. Do not overcrowd the pan. Transfer the meat to a plate and set aside.
  • Add the onion, celery, carrots, and garlic to the pan and cook until tender, about 5 minutes.
  • Add the tomato paste to the center of the pot and cook for 1 minute. Stir the tomato paste into the vegetables and continue cooking until fragrant, about 5 minutes.
  • Pour in the wine to deglaze the pan, scraping up any browned bits from the bottom of the pot with a wooden spoon.
  • Add the beef stock and tomatoes and stir to combine, then add the rosemary, thyme, pepper, salt, and bay leaf. Return the beef to the pot, making sure it is submerged in the braising liquid.
  • Bring to a boil, then cover, reduce the heat to low, and simmer until the meat is tender, about 3 hours.
  • Shred larger pieces of beef with a fork or tongs. Serve the braised beef and sauce over cooked egg noodles.
  • Enjoy!

Nutrition Facts : Calories 565 calories, Carbohydrate 45 grams, Fat 17 grams, Fiber 6 grams, Protein 51 grams, Sugar 16 grams

GRANDMA'S HOMEMADE BEEF STEW



Grandma's Homemade Beef Stew image

Just like grandma used to make. Very little work goes into this homemade beef stew but it was always made with love. Serve with saltine crackers or yeast rolls.

Provided by COTTNBLOSM

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h25m

Yield 8

Number Of Ingredients 12

2 pounds cubed beef stew meat, trimmed
6 cups water
1 large yellow onion, cut into large chunks
salt and ground black pepper to taste
6 large carrots, cut into 1/2-inch pieces
5 red potatoes, cut into small chunks
5 stalks celery, cut into 1/2-inch pieces
1 (15 ounce) can green beans, drained
1 (15 ounce) can corn, drained
1 (15 ounce) can sweet peas, drained
1 (14.5 ounce) can crushed tomatoes
1 (6.5 ounce) can tomato sauce

Steps:

  • Place stew meat, water, onion, salt, and pepper in a large stockpot. Cook over medium heat until meat is fork-tender, about 45 minutes. Do not drain.
  • Add carrots and potatoes to the stew, stir, and cook over medium heat for 20 minutes. Stir in celery, green beans, corn, peas, crushed tomatoes, and tomato sauce. Reduce heat to medium-low and let cook for about 1 hour.

Nutrition Facts : Calories 366 calories, Carbohydrate 32.6 g, Cholesterol 62.6 mg, Fat 16.4 g, Fiber 7.2 g, Protein 24.4 g, SaturatedFat 6.3 g, Sodium 657 mg, Sugar 8.4 g

CHAMPLAIN BEEF STEW



Champlain Beef Stew image

Make and share this Champlain Beef Stew recipe from Food.com.

Provided by Derf2440

Categories     Stew

Time 3h20m

Yield 12 serving(s)

Number Of Ingredients 13

4 tablespoons flour
1/2 teaspoon celery salt
1/2 teaspoon ginger
1/2 teaspoon garlic salt
1/4 teaspoon pepper
4 lbs stewing beef, cut in 2 inch cubes
3 tablespoons fat
1 (16 ounce) can stewed tomatoes
4 medium onions, sliced
1/3 cup red wine vinegar
1/4 cup maple syrup
2 cups water
2 cups carrots, cut in 1 inch diagonal pieces

Steps:

  • Mix flour, celery salt, ginger, garlic salt and pepper in a plastic bag.
  • Place beef in bag, approximately 1 lb at a time and shake until meat is coated with flour mixture.
  • In a heavy skillet, melt fat and brown meat in hot fat.
  • Transfer to cooking kettle.
  • Add tomatoes, onions, vinegar, maple syrup and water.
  • Bring to boil, cover and simmer 3 hours.
  • Add carrots in the last hour of cooking.
  • (for a tasty touch, add a half cup of raisins in the last half hour of cooking.) Could be served over squeezed open baked potatoes or mashed potatoes or over brown rice, or even over noodles.

Nutrition Facts : Calories 285, Fat 10.2, SaturatedFat 4.6, Cholesterol 100.3, Sodium 230, Carbohydrate 14.8, Fiber 1.7, Sugar 8, Protein 34.2

Tips:

  • Use chuck roast or stew meat: These cuts of beef are tough, but they become tender when cooked slowly in a stew.
  • Brown the beef before stewing: This helps to develop flavor and color.
  • Use a variety of vegetables: This will give your stew a more complex flavor and texture.
  • Use a good quality red wine: This will add depth of flavor to the stew.
  • Simmer the stew for at least 2 hours: This will allow the flavors to meld and the beef to become tender.
  • Serve the stew over mashed potatoes, rice, or noodles: This will help to soak up the delicious sauce.

Conclusion:

Champlain Beef Stew is a hearty and flavorful dish that is perfect for a cold winter night. It is easy to make and can be tailored to your own taste preferences. Whether you like your stew thick or thin, spicy or mild, there is a Champlain Beef Stew recipe out there for you. So next time you are looking for a comforting and delicious meal, give Champlain Beef Stew a try. You won't be disappointed!

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