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Beef Stew

Author: Chef Patrick Hall

Recipe Type: Soup

Serves: 8


  • 1 pound of beef, cubed
  • 1/2 cup of diced onion
  • 1/2 cup of diced celery
  • 1/2 cup of diced carrot
  • 1 cup of new potatoes, diced
  • 5 cloves of garlic minced
  • 1 cup of red wine
  • 2 cups of beef stock
  • 1 tablespoon of thyme, chopped
  • 6oz of tomato paste
  • 2oz Canola Oil
  • Salt and Pepper
White Wash:
  • 1/2 cup of bread flour or all purpose
  • 1/2 cup of water


  1. Heat oil in a soup pan.
  2. Add beef and brown. (Beef should brown and there should be caramelization to the bottom of the pan.)
  3. Add your onions, celery and carrots. (Mirepoix)
  4. Add your garlic and cook for 2 min.
  5. Add your wine to deglaze and reduce by half.
  6. Add your beef stock.
  7. Add your tomato paste.
  8. Add thyme.
  9. Simmer until beef is tender and potatoes are cooked.
  10. Taste for seasoning.
  11. While simmering slowly add your white wash until thickened. (Do not over thicken like pudding but just enough to coat the back of a spoon.)


In some instances if you use a nice fortified beef stock that has had time to reduce or a demi-glace, you will not need thicken your soup. Also you may reduce your soup to the correct consistency without using a white wash.