Friday, April 19, 2024

Recipe: Mary’s Beef Stew


1/4 cup olive oil

5-6 cloves garlic

Sea salt and ground black pepper to taste

Pinch or two crushed red pepper to taste (depending on spice desired)

2 lbs beef steak stew meat

2 lbs small multi color potatoes (I like the mini medley or fingerling), cut into one inch pieces

1 lg sweet yellow onion, chopped

3/4 lbs carrots, washed and cut into one inch pieces (can use multi color; I often use baby carrots)

3/4 lbs mushrooms, sliced

1 qt organic beef broth

1 qt organic mushroom broth


  • Salt and pepper beef well
  • Sauté all ingredients together starting with the olive oil, onions, garlic, crushed red pepper, mushrooms and beef
  • Continue to sauté until meat is browned and onions are tender.
  • Add potatoes, carrots, sauté for several minutes, add greens if you are using them and continue to sauté
  • Add beef broth and mushroom broth, bring to a low boil, turn heat to low and let simmer at low heat for at least one to two hours. * The longer it simmers the more flavorful and tender the meat will be.


Add a couple handfuls of greens (kale, arugula, green, red chard, baby spinach mix or your choice). If I have hearty greens in the fridge I’ll throw in a few handfuls for an extra vitamin boost and great flavor but they are not necessary for this recipe.

Add a little soy sauce to taste as it’s cooking. Soy sauce adds beautiful color and the perfect salt balance. You can also add a little Sriracha for an extra spicy kick.

You can use the potatoes as a natural thickening agent by crushing a few as the stew cooks to create a thicker heartier stew.

Serve with a nice salad and warm crusty bread, enjoy!


Mary Vendetti
Mary Vendetti
Welcome to Mary’s Kitchen, I was born in Coronado and have been a personal chef on the island for several years specializing in farm to table homestyle cuisine. My goal is to share with you my passion for food and travel by introducing you to recipes from around the world.

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