My Favorite Beef Stew


  • 2 lbs beef stew meat (or 2 lbs beef chuck roast, trimmed and cut into 1-inch pieces)
  • 1 teaspoon salt
  • ¼ cup all-purpose flour
  • 2 to 3 Tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 ¼ cups sweet Marsala wine
  • 4 cup beef broth
  • ¼ cup low-sodium soy sauce
  • 5-6 carrots, sliced
  • 1 ½ lbs golden potatoes, cubed
  • ¼ cup sour cream
  • 2 Tablespoons all-purpose flour


  1. Toss the beef with salt, then with ¼ cup flour, making sure each piece is well coated.
  2. In a large heavy pot, heat 2 Tablespoons of olive oil over high heat. Add half the beef. Cook, turning, so that it browns on all sides (don’t worry about cooking the beef through, just quickly brown for now). Using a slotted spoon, remove the meat from the pot onto a large plate, and add the rest of the beef (adding more olive oil, if needed). Brown the remaining beef on all sides. Remove from pot.
  3. Add chopped onion to the pot. (If needed, add an extra Tablespoon of olive oil.) Reduce heat to medium. Cook for a few minutes, stirring occasionally, until the onions are soft.
  4. Add garlic and Marsala wine. Bring to a boil.
  5. Once the wine begins to boil, add beef broth, soy sauce, carrots, potatoes and beef. Reduce the heat to low and cover. Cook for 1 ½ to 2 ½ hours.
  6. In a small bowl, whisk sour cream and 2 Tablespoons all-purpose flour until smooth and lump-free. Add a few tablespoons of the stew liquid, one tablespoon at a time, into the sour cream mixture, whisking until smooth. Gently stirring the stew constantly, slowly pour the sour cream mixture into the stew.
  7. Turn heat to medium and cook for another 10 minutes.
  8. Serve with good, fresh, crusty bread.

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