What’s Cookin’ – Caveman Stew
April Recipe 2026…
This bold, slow-simmered beef stew is packed with chunky vegetables and rich, savory broth—perfect for chilly evenings, gatherings or anytime you want a meal that feels both comforting and substantial. Serve with crusty bread or over mashed potatoes and watch it disappear.
Caveman Stew
Serves: 6-8 || Prep Time: 25 minutes Cook Time: 1 hour, 45 minutes || Total Time: 2 hours, 10 minutes (approx.)
Ingredients
- 3 lbs. beef chuck, cut into 1–1½-inch cubes
- 3 T olive oil or bacon drippings
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 4 large carrots, peeled and cut into chunks
- 3-4 medium potatoes, cut into large cubes
- 2 celery stalks, sliced
- 8 oz. mushrooms, halved (optional but delicious!)
- 4 cups beef broth
- 1 cup red wine (optional; adds depth)
- 2 T tomato paste
- 1 tsp. dried thyme
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Directions
Step 1: In a large Dutch oven or heavy pot, heat the olive oil over medium-high. Add the beef in batches (don’t overcrowd) and brown on all sides, about 8-10 minutes per batch. The better the browning, the richer the stew flavor.
Step 2: Once all the beef is browned, reduce heat to medium. Add onion and cook about 4 minutes until translucent. Stir in garlic and cook for 1 more minute.
Step 3: Add carrots, potatoes, celery and mushrooms. Stir to combine. Mix in tomato paste, coating the veggies and beef.
Step 4: Pour in the red wine (if using) and scrape up browned bits from the bottom of the pot. Add beef broth, thyme, bay leaves, salt, and pepper. Bring to a simmer.
Step 5: Reduce heat to low, cover, and simmer 1½–2 hours, or until beef is fork-tender and veggies are soft. Stir occasionally. If stew seems thin, remove the lid for the last 30 minutes to thicken.
Step 6: Remove bay leaves, adjust salt/pepper to taste, and garnish with fresh parsley. Serve warm with crusty bread or over creamy mashed potatoes.
