English Brown Stew
A hearty English Brown Stew featuring tender beef, vegetables, and savory flavors, perfect for comforting family dinners and cold weather evenings.
Ingredients
- 1 lb. stew beef ⓘ
- 1/2 cup margarine ⓘ
- 6 tablespoons flour ⓘ
- 1 can onion soup ⓘ
- 1 can mushroom soup ⓘ
- 5 cups boiling water ⓘ
- 1 medium chopped onion ⓘ
- 1 clove minced garlic
- garlic salt ⓘ
- 1 1/2 teaspoons salt ⓘ
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika ⓘ
- 1 teaspoon sugar ⓘ
- 1/2 tablespoon lemon juice ⓘ
- 1/2 teaspoon Worcestershire sauce ⓘ
- 1/4 cup ketchup ⓘ
- 1/4 cup red cooking wine ⓘ
- carrots ⓘ
- potatoes ⓘ
Instructions
- Brown the stew beef in margarine with flour in a large pot.
- Add the onion soup, mushroom soup, boiling water, chopped onion, minced garlic, garlic salt, salt, pepper, paprika, sugar, lemon juice, Worcestershire sauce, ketchup, and red cooking wine to the pot.
- Cover and simmer the mixture for 2 hours, stirring occasionally.
- Add carrots, potatoes, and pearl onions to the stew during the last 30 minutes of cooking.
Tips & Substitutions
For a richer flavor, consider marinating the stew beef in the Worcestershire sauce and red cooking wine for a few hours before cooking. If you prefer a thicker stew, add an extra tablespoon of flour mixed with water towards the end of cooking. You can substitute the stew beef with chuck roast or even use leftover meat from recipes like Hawaiian Pot Roast for a quick meal.
Serving Suggestions
Serve the English Brown Stew hot, garnished with fresh parsley for a pop of color. It pairs beautifully with crusty bread or over a bed of rice to soak up the delicious gravy. For a complete meal, consider a side of roasted vegetables or a simple green salad to balance the richness of the stew.
Storage & Reheating
Store any leftover English Brown Stew in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat, adding a splash of water if it has thickened too much. You can also microwave portions, covered, until heated through, stirring halfway for even warming.
Nutrition & Diet Analysis (per serving)
Each serving of English Brown Stew contains roughly 1173 calories, with 17g protein, 143g carbohydrates, and 61g fat. It is an excellent source of vitamin C (54% of the Daily Value), dietary fiber (46% of the Daily Value), and potassium (37% of the Daily Value). Note that it is relatively high in sodium, at 1577mg per serving (69% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a slow cooker for this recipe?
Yes, you can adapt this recipe for a slow cooker. Brown the beef and sauté the onions and garlic in a pan first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours, adding the carrots and potatoes during the last hour.
What type of beef is best for stews?
Chuck roast is the best cut for stews due to its marbling and connective tissue, which break down during slow cooking, making the meat tender. You could also use brisket or shank for different flavors and textures in your stew.
Can I add other vegetables to the stew?
Absolutely! Feel free to incorporate other root vegetables like parsnips or turnips. You can also add peas or green beans towards the end of cooking for added color and nutrition. Just ensure to adjust cooking times based on the vegetables you choose.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).