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Who doesn’t love a good Beef Stew during cold wintry nights? This is our favorite beef stew recipe. You can change it up by adding pretty much any kind of veggies you want, such as peas, green beans, corn, etc. Enjoy!

This recipe, and 499 others, can be found in our Cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorite Recipes“, which can be purchased in our Gift Shop.

And if you want a getaway, don’t forget to check out our Cascade Luxury Suite, perfect for a romantic getaway, honeymoon, anniversary, or outdoor adventure trip.

Prep Time: 30 Minutes
Cook Time: 2 Hours
Total Time: 2 Hours and 30 Minutes
Servings: 5


  • 2 lbs beef top round steak, cut into 2-inch cubes
  • 1/4 cup flour
  • 1 Tbsp oil
  • 1/2 cup sliced celery
  • 2 cups fresh baby carrots
  • 2 cups chopped potatoes
  • 1 cup frozen pearl onions
  • 1 (14 1/2-oz) can beef broth
  • 1 (14 1/2-oz) can diced tomatoes, undrained
  • 1 cup dry red wine
  • 1/2 tsp. salt
  • 1/2 tsp. dried thyme leaves
  • 1/2 tsp. dry mustard
  • 1 Tbsp flour
  • 2 Tbps water


  1. Preheat oven to 325°. In a large bowl, combine beef and 1/4 cup flour; toss to coat evenly. Heat oil in an oven proof Dutch oven over medium-high heat until hot. Add beef; cook and stir until browned. Add remaining ingredients except the last 2 (1 Tbsp flour and 2 Tbsp water); mix well. Cover. Bake for 1 1/2 hours or until beef is fork-tender.

  2. In a small bowl combine 1 tablespoon flour and 2 tablespoons water; mix until smooth. Add to stew; gently stir to mix. Bake an additional 30 minutes, or until thickened.

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