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Beef Stewganoff

Beef Stewganoff

  • Prep

    25 m
  • Cook

    2 h 20 m
  • Ready In

    2 h 45 m
kellymbarrett

kellymbarrett

This recipe was made up when my kitten broke a jar of braising sauce and I had 3 pounds of stew meat to do something with. It turned out so delicious! Serve with a dollop of sour cream. Crusty bread and a salad make a great side to the meal as well. Replace any portion or all of the beef stock with red wine if you wish.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 351 kcal
  • 18%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 29 g
  • 58%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 594 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  1. Heat olive oil in a Dutch oven or large soup pot over medium heat. Cook bacon in hot oil until crispy and the fat is rendered, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towels.
  2. Season beef with salt and pepper. Cook and stir about half the beef in the reserved drippings until completely browned, 5 to 7 minutes; remove browned beef with a slotted spoon to a bowl. Cook and stir remaining beef in the pot until completely browned, another 5 to 7 minutes; remove browned beef to the bowl.
  3. Let the drippings retained in the pot get hot before stirring onions, carrots, celery, and bay leaves into the drippings; cook and stir until the vegetables are hot, 3 to 4 minutes. Add potatoes and garlic; continue cooking and stirring until the vegetables are tender, 3 to 4 minutes more. Stir Worcestershire sauce and tomato paste through the vegetable mixture; cook until the paste begins to blend into the mixture, 1 to 2 minutes.
  4. Pour the bowl with the browned beef and its juices into the pot; stir to mix with the vegetables. Add beef stock, mushroom soup, and sour cream to the beef mixture; season with rosemary, paprika, and thyme. Stir the mixture to combine.
  5. Bring the stew to a boil, cover the pot with a lid, and reduce heat to medium-low; cook the stew at a simmer for 90 minutes. Stir the peas into the stew and continue cooking until the beef is tender, about 30 minutes more. Remove and discard bay leaves. Garnish with the bacon to serve.
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Reviews

Cathryn
2

Cathryn

12/26/2012

I LOVE this recipe. It was the first time I ever made a stew and my boy friend, who loves stew really enjoyed it and said it was a "keeper". I served it with warm crusty bread and garlic, parmesean, buttered noodles, then we made mashed potatoes to go with it the next night. You can eat it just as a soup too. The only change I made was coating the beef in flour and searing it before adding it. This thickened it up a bit and made the beef more tender. I chose to omit the peas because I don't like them, so I only simmered it for 45 minutes, but I had also cut the recipe in half. I will definately make this as a cold winter night comfort food dish again! Thank you for sharing your recipe.

BigShotsMom
1

BigShotsMom

2/18/2013

This was well received. We served it over wide egg noodles and it made a hearty, nutritious meal. The sour cream really gave plain old stew a nice twist. Thanks for sharing, Kelly.

Laura
1

Laura

1/9/2013

Turned out quite nice.

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