Sliced Roast
Hearty Beef Stew recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

Hearty Beef Stew

Serves 8


  • 2 1/2 pounds Certified Angus Beef ® sirloin tip, trimmed of excess fat, cut in 3/4 – 1-in. cubes, and patted dry on paper towels
  • 1/3 cup all purpose flour
  • 5 cups no-salt-added beef broth
  • Canola oil spray
  • 1 pound yellow onions, diced in 3/4-in. pieces
  • 1 pound baby carrots
  • 6 ounces fresh shiitake mushrooms, stems removed and quartered
  • 1 cup dry white wine (sauvignon blanc or pinot grigio)
  • 6 celery stalks, cut into 3/4-in. pieces
  • 6 cloves garlic, minced
  • 3 ounces tomato paste
  • 2 teaspoons fresh thyme leaves, minced (or 1 tsp. dried)
  • 2 bay leaves
  • 1 teaspoon ground black pepper
  • 1 teaspoon fresh lemon juice
  • 1 pound cauliflower, cut into florets
  • 8 ounces fat free sour cream
  • 8 pinchs fleur de sel


  1. In 2-quart mixing bowl, whisk flour and beef broth together until any lumps are gone.
  2. Spray pot or Dutch oven (6-quart) with oil and place on medium-high heat. When pot is heated, brown beef in three batches, adding more spray for each batch. Do not overcrowd pot; its bottom should be visible.
  3. Spray nonstick sauté pan with oil and heat on medium high. Add onions and cook, stirring occasionally, until brown and soft. Remove from pan and reserve; repeat with carrots, cooking until browned.
  4. Once beef is browned, add mushrooms to Dutch oven and cook for 1 minute. Add wine; cook until reduced by half, about 3 minutes.
  5. Return browned beef to Dutch oven; add caramelized onions and carrots, as well as celery, garlic, tomato paste, thyme leaves, bay leaves and ground pepper. Stir in flour and beef stock mixture.
  6. Bring pot to a simmer, then reduce to low heat and cook for 45 minutes, or up to 2 hours if time permits. (The longer the stew simmers, the more tender the beef will become.) While stew is simmering, occasionally check it and skim any excess fat from the top.
  7. Bring 4 quarts water to a simmer in large pot. Place cauliflower florets in simmering water and cook 8 minutes or until tender. Drain and keep cauliflower warm.
  8. Remove stew from heat and stir in lemon juice. Divide cauliflower equally among 8 bowls, then ladle stew over cauliflower. Garnish each bowl with a dollop of sour cream and sprinkle with small pinch of fleur de sel.

Nutritional information:

Calories: 364
Fat: 9 g
Saturated Fat: 3 g
Cholesterol: 89 mg
Carbohydrate: 29 g
Dietary Fiber: 6 g
Protein: 37 g
Sodium: 549 mg
Iron: 4% of Daily Value


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